Menu
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. Refer to www.spencercollege.edu.au for more details.
This course includes mandatory Work Based Training to be undertaken in SITHIND008 Work effectively in hospitality service unit.
Each student is required to work in an operational commercial kitchen at an industry workplace for a minimum of 270 hours over 36 weeks.
Spencer College will ensure placements for all students; however, students may have the option to arrange their own work placement subject to approval of the workplace from the college.
68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.
If you think you may be eligible to apply for RPL, please contact the College to discuss.
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008 | Work effectively in hospitality service |
| BSBCMM411 | Make presentations |
| BSBTEC303 | Create electronic presentations |
| SIRXOSM004 | Analyse performance of social media and online business tools |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting |
| SIRXSTR001 | Develop an ecommerce strategy |
| SITEEVT023 | Plan in-house events |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP015 | Design and cost menus |
| SITTTVL004 | Sell tourism products or services |
| SITXCCS010 | Provide visitor information |
| SITXFSA006 | Participate in safe food |
| handling practices | |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXINV008 | Control stock |