his 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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- bar manager
- cafe manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link:
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Course at a Glance
International students must:
- Have completed the equivalent of Year 12. (*see IIE international academic admission guide for academic entry requirement)
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays. Holidays are 3 weeks per term.
Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles.Additionally, workplace practices and environments are simulated and used to conduct skills-based assessments in accordance with unit requirements. The timing for this course will be advised in the Letter of Offer.
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC019||Produce cakes, pastries and bread*|
|BSBCMM401||Make a presentation|
|BSBITU306||Design and produce business documents|
|SITXWHS002||Identify hazards, assess and control safety risks|
|BSBWOR203||Work effectively with others|
|SITXCCS006||Provide service to customers|
|SITXHRM001||Coach others in job skills|
|SITHIND002||Source and use information on the hospitality industry|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|BSBFIA401||Prepare financial reports|
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Supervisor reports
- Report writing
- Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.iie.edu.au
For international students, the granting of course credit may affect course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.
The unit SITHKOP005 Coordinate cooking operations requires that students complete 12 service periods. This amounts to 48 hours based on a four hour service period. This unit may also be completed in the simulated training kitchen.
Work Placement arrangements
Prior to commencing the work placement, we will ensure that the workplace has all the facilities and equipment needed and we will also talk to your work placement provider about activities that you will complete.
For our early childhood courses, you are required to have a Working with Children Check which will be at your own cost.
For the CHC52015 Diploma of Community Services, you are required to have a Police Check which will be at your own cost.
We will provide you with detailed information about your placement once you start your course with us.
15hrs face to face classroom-based
5 Hrs. Online Via Online Learning System
IIE Main Campus at S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
IIE Main Campus
S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Email: firstname.lastname@example.org | email@example.com | firstname.lastname@example.org