Course Overview:
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 the 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.
Entry Requirements:
MINT requires that all International students must be minimum 18 years of age at the time of enrolment in this qualification and must provide evidence that they have obtained the following:
1) Academic: Recognised secondary education qualification, assessed as at Australian Year 12 level, or approved vocational qualifications and
2) English: Minimum IELTS test score of 5.5 overall (with a minimum individual band score of 5.0), or approved equivalent
Applicants with physical disabilities, intellectual impairments, emotional issues or learning difficulties must discuss their needs with the Academic Manager prior to applying for the course; and seek an assessment of whether they have the capacity/ability to undertake, and successfully complete the course.
Otherwise all students will need to demonstrate they have appropriate Australian Core Skills Framework (ACSF) levels to commence the course.
Language Requirement
Students must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test through the LLN Robot.
COURSE DESCRIPTION
| Code | Unit Name | Core/Elective |
| SITXCOM005 | Manage conflict | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster staff | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXMGT001 | Monitor work operations | Core |
| BSBDIV501 | Manage diversity in the workplace | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXFSA001 | Use hygienic practices for food safety | Elective |
| BSBADM502 | Manage meetings | Elective |
| BSBCMM401 | Make a presentation | Elective |
| SITXFSA002 | Participate in safe food handling practices | Elective |
| SITXHRM004 | Recruit, select and induct staff | Elective |
| SITXHRM006 | Monitor staff performance | Elective |
| SITXFIN002 | Interpret financial information | Elective |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| SITHKOP005 | Coordinate cooking operations | Elective |
| SITXINV004 | Control stock | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITXINV003 | Purchase goods | Elective |
| SITXWHS002 | Identify hazards assess and control safety risks | Elective |
| SITHKOP007 | Design and cost menus | Elective |
| SITXFSA004 | Develop and implement a food safety program | Elective |
Further information: https://training.gov.au/Training/Details/SIT50416