RTO 46199
CRICOS 04251D
RTO 46199
CRICOS 04251D
Explore the official Stamford College course overview, entry requirements, delivery information and study details for SIT50422.
CRICOS Course Code 116047K
CRICOS Provider No. 04251D
Study Mode Face to Face
Course duration
28
28 Units in this 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 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.
Stamford College has the following entry requirements:
Age Requirements
• All students must of the age of 18 years or over at the time of applying for admission.
English Requirement
• Entry into this course requires IELTS band score of 6 or equivalent in line with regulations OR
• Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 6 months OR
• Completion of an approved English Language course OR
• Successful completion of an English Placement Test
Academic Requirements
• Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification OR
• Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 12 months
This program is delivered in the classroom and through mandatory structured self- study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.
| Code | Title |
|---|---|
| CORE UNITS | |
| SITXHRM008 | Roster Staff |
| SITXHRM009 | Lead and manage people |
| SITXWHS007 | Implement and monitor work health and safety practices. |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXMGT005 | Establish and conduct business relationships |
| SITXCCS015 | Enhance customer service experiences |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT004 | Monitor work operations |
| SITXCCS016 | Develop and manage quality customer service practices |
| ELECTIVE UNITS | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHPAT016 | Produce desserts |
| BSBTWK503 | Manage meetings |
| SITXINV007 | Purchase goods |
| BSBCMM411 | Make Presentations |
| SITHCCC043 | Work effectively as a cook |
Apply to Stamford College or speak with the admissions team about this course.
