This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Graduates may seek employment in the following jobs:
- area manager or operations manager
- café owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager
The following entry requirements apply to the entrants for this qualification:
- – Satisfactory completion of Australian Year 12 or equivalent or higher.
- – To be eligible, student must be 18 years of age.
- – Must attend Swiss Institute’s Pre-training review to determine suitability of the course.
- – Must complete Swiss Institute’s Language, Literacy & Numeracy (LLN) Test and achieve ACSF level 3 or higher.
This course is scheduled to be completed in up to 104 weeks* (including 24 weeks of holidays), depending on the learner’s relevant skills, knowledge and experience.
Mode of Study
Face to Face/Online classes with structured independent learning
Total number of units = 33
- 16 core units plus
- 17 elective units
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|BSBMGT617||Develop and implement a business plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXFIN005||Manage physical assets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITHIND001||Use hygienic practices for hospitality service||Elective|
|SITHIND004||Work effectively in hospitality service||Elective|
|BSBITU306||Design and produce business documents||Elective|
|BSBSUS501||Develop workplace policy and procedures for sustainability||Elective|
|HLTAID003||Provide first aid||Elective|
|SITXFIN002||Interpret financial information||Elective|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITHFAB016||Provide advice on food||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITXINV002||Maintain the quality of perishable items||Elective|
|SITXINV005||Establish stock purchasing and control systems||Elective|
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