This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Upon successful completion of this course typical job roles including:
SIT Training Package does not specify entry requirements for this qualification.
Platinum Education Entry Requirements are as follows:
For International students:
For Domestic students:
Platinum Education is committed to your success. We provide:
Learners will be able to have their competency from prior learning and work experience recognised in this qualification through the following arrangements:
If a certificate with a statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Platinum Education in relation to the units as per the training plan.
Students can also pursue recognition by providing their trainer/enrolment officer relevant evidence requirements as detailed in Platinum Education RPL kit for this qualification.
If recognition applies the student’s overall duration will alter and a schedule of exemptions will be provided.
Further Training Pathways to this qualification include but not limited to SIT60322-Advanced Diploma of Hospitality Management
| Unit Code | Unit Title |
|---|---|
| SITXHRM009 | Lead and manage people |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
| SITXHRM008 | Roster staff |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXMGT004 | Monitor work operations |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| Unit Code | Unit Title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXINV006 | Receive, store and maintain stock |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC023 | Use food preparation equipment |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC043 | Work effectively as a cook |
We are eager to hear from you and we will get back to you promptly.
OR SPEAK TO OUR COURSE ADVISOR 07 3543 5684
