Course Code
SIT50416
Duration
1 year- 2 years
About the Qualification
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 specialisation in accommodation services, cookery, food and beverage and gaming.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Prerequisites
The are no pre-requisites for entry into this course however, candidates are required to complete a Language, Literacy and Numeracy Assessment at application for admission which is used to determine the level of support (if any) that may be required or adjustment needed to the training plan on enrolment.
This course is only delivered at the workplace.
Course Duration
Course Duration - 1 year- 2 years
Ordinarily, this training course can take up to 1-2 years in order to complete, determined by your own personal circumstances and also the mode of study you pick. For instance, if you were to do this course online and regularly allocate time to complete the tasks and assignments every week you could possibly complete the course well before schedule.
Qualification Level
DiplomaCareer Opportunities
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Chef De Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Gaming Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit Manager Catering Operations
Study Mode
Work-based
Assessment
Recognition of Prior Learning (RPL)
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.
RPL is available for each Unit of Competency-based on relevant workplace experience, formal training, or other expertise.
RPL is conducted through assessment only pathway
To apply for RPL, please contact info@auschs.edu.au to gain further information.
Simulated Work Environment
If a simulated work environment is required, it will be achieved by using suitable facilities, equipment and resources including individualised plans and equipment outlined in the plan, modelling of industry operating conditions, including presence of problem-solving activities and organisational policies, procedures and protocols.
Work Placement
For Hospitality courses, students must complete mandatory work-placement of 36 shifts being not less than 144 hours in total, with each shift being a minimum of 4 hours.
It’s the student’s responsibility to find a suitable work placement for the course.
The successful completion of work placement hours as advised in the assessment conditions of the units is required to complete this course. A Statement of Attainment will be issued for the completed units for the units completed which don’t require a work placement. (Please refer to training.gov.au to review assessment conditions of the units or ask your Trainer)
Education and Support Services
In accordance with the requirements of Standards for RTOs 2015, the following support is available to learners:
Language, literacy and numeracy (LLN) advice. The ACSF informs the identification and description of underpinning English language, literacy and numeracy features and requirements within competency standards. LLN requirements of participants will be assessed using LLN assessment form completed upon enrolment. LLN needs of Learners will be taken into consideration in the delivery and assessment of this qualification.
The following processes will be applied for students
- Learning and assessment materials are written in plain English.
- Delivery modes are negotiated to meet the needs of a diverse range of learners.
- Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.
Support strategies include:
- Identifying requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course and if necessary, referring them to specialist services prior to enrolling in the course.
- Developing strategies to make support available where gaps are identified.
- Assistive technology
- Additional tutorials
Reasonable Adjustment
Reasonable adjustment is the process of adjusting our intended methods of learning and assessment to accommodate the unique requirements of our clients yet remaining within the constraints of the training package whilst still applying the principles of assessment.
The following processes will be applied for students
- Learning and assessment materials are written in plain English.
- Delivery methods are negotiated to meet the needs of a diverse range of learners.
- Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.
Reasonable Adjustment is a key strategy in achieving this outcome. Adjustments are made to the learning environment to ensure equal opportunity without imposing unjustifiable hardship on the Australian College of Higher Studies or compromising the integrity of the Qualification Standards.
Reasonable Adjustment should be catered for without compromising assessment conditions. For example, the Trainer/Assessor should withdraw from assessment to protect privacy, confidentiality and potentially company security concerns. In this instance, Reasonable Adjustment needs to be applied i.e. using a different form of Assessment or a simulated environment.
We are committed to assisting all of our clients where within our capacity to complete the course. To ensure we understand where we can assist we ask our students to self-identify any areas that we can assist them in. Our options and approach to English language literacy have been raised earlier.
Obviously, the trainer/assessor can make their own observations as to how they can modify our assessment process to meet the needs of our students. In the case of this course, possible areas of Reasonable Adjustment include: Shorter more frequent sessions for people with attention issues, the use of colour paper or tinted transparencies to assist those with dyslexia. In general, the student will know what form of reasonable adjustment suits their needs address these options with the student but ensure the needs of the Training Package are met, any requests for Reasonable Adjustment that cannot immediately be accommodated should be discussed with the CEO, and where we cannot accommodate the request, we will refer the Student onto a suitable organisation.
The RTO has incorporated a separate comment section for Reasonable Adjustments into each form of Assessment and in all of its assessment tools, or reasonable adjustments can be made as notes in the general comment sections.
Articulation
A possible training pathway for a student completing this qualification could be the following:
- Bachelor of Hospitality Management
- Bachelor of Business (Hospitality and Tourism Management)
Course Units
28 units must be completed:
- 13 core units
- 15 elective units, consisting of:
1 unit from Group A
1 unit from Group B
8 units from Group C
5 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.
Core Units
Manage diversity in the workplace
Manage operational plan
Enhance customer service experiences
Develop and manage quality customer service practices
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Elective Units
Use hygienic practice for hospitality service
Work effectively in hospitality service
Manage meetings
Provide visitor information
Make a presentation
Source and use information on the hospitality industry
Serve food and beverage
Develop workplace policy and procedures for sustainability
Course Fees
Fee for Service
$---Smart & Skilled Student Fees
Payment Plans Available**
**conditions apply
*** Please refer to the pre-enrolment student handbook, Smart and Skilled information handbook for enrolment policy, RPL, refund policies, fees arrangements and for more information feel free to contact us by emailing info@auschs.edu.au or calling 1300600888
Please contact us to obtain the Fee For Service quotes.
Enrolment Documents
Diploma LLN Skills Assessment
Fee for Service Enrolment Form
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