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.
Employment Pathways
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.
Educational Pathways
After successfully completion of this qualification, students may have the opportunity to progress into Advanced Diploma of Hospitality Management
materials required
All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives
Course Credit
Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit Transfer and Recognition of Prior Learning (RPL) reduces the amount of learning required to achieve a qualification.
Entry Requirements
Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. ASMI will accept test results from the following specified English language tests for student visa purposes taken in any country:
- The TOEFL Paper-Based Test (TOEFL PBT)
- Pearson Test of English (PTE) Academic
- Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).
Students are required to reach a minimum level of English: IELTS 6.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+. For further advice or assistance, please contact the International Student Manager.
Delivery Models
Classroom Based – offered in Brisbane and Sydney, classroom and workplace-based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence.
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required. For more information on the RPL process please visit our website
asmitraining.edu.au
Fees and Funding Arrangements
Option 1 (104 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery
+ Diploma of Hospitality Management Package) Administration Fee: $100.00, Resource Fees: $470.00, Tuition Fees: $19,000.00
Option 2(135 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package) Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $22,500.00
Core Units
Students must successfully complete 11 mandatory core unit in order to achieve this qualification:
- 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
Elective Units
Students must successfully complete 17 elective units of competency in order to achieve this qualification:
- SITXFSA005 Use hygienic practices for food safety
- SITHKOP013* Plan cooking operations
- SITHCCC023* Use food preparation equipment
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITHCCC028* Prepare appetisers and salads
- SITHCCC029* Prepare stocks, sauces and soups
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031* Prepare vegetarian and vegan dishes
- SITHCCC035* Prepare poultry dishes
- SITHCCC036* Prepare meat dishes
- SITHCCC037* Prepare seafood dishes
- SITHCCC041* Produce cakes, pastries and breads
- SITHCCC042* Prepare food to meet special dietary requirements
- SITXFSA006 Participate in safe food handling practices
- SITHCCC025* Prepare and present sandwiches
- SITXINV008 Control stock
- BSBTWK501 Lead diversity and inclusion
Contextualisation
Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.
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