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.
| Code | Unit name | Type |
|---|---|---|
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBFIM601 | Manage finances | Core |
| BSBMGT517 | Manage operational plan | Core |
| BSBMGT617 | Develop and implement a business plan | Core |
| SITXCCS008 | Develop and manage quality customer service | 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 |
| BSBHRM604 | Manage employee relations | Elective |
| HLTAID003 | Provide first aid | Elective |
| SITEEVT008 | Manage event staging components | Elective |
| SITEEVT010 | Manage on-site event operations | Elective |
| SITHCCC001 | Use food preparation equipment | Elective |
| SITHCCC003 | Prepare and present sandwiches | Elective |
| SITHCCC004 | Package prepared foodstuffs | Elective |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC006 | Prepare appetisers and salads | Elective |
| SITHCCC007 | Prepare stocks, sauces and soups | Elective |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC012 | Prepare poultry dishes | Elective |
| SITHCCC013 | Prepare seafood dishes | Elective |
| SITHCCC014 | Prepare meat dishes | Elective |
| SITHCCC015 | Produce and serve food for buffets | Elective |
| SITHCCC017 | Handle and serve cheese | Elective |
| SITHCCC018 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC019 | Produce cakes, pastries and breads | Elective |
| SITHCCC020 | Work effectively as a cook | Elective |
| SITHFAB002 | Provide responsible service of alcohol | Elective |
| SITHFAB003 | Operate a bar | Elective |
| SITHFAB004 | Prepare and serve non-alcoholic beverages | Elective |
| SITHFAB005 | Prepare and serve espresso coffee | Elective |
| SITHFAB007 | Serve food and beverage | Elective |
| SITHFAB010 | Prepare and serve cocktails | Elective |
| SITHFAB011 | Provide advice on beers, spirits and liqueurs | Elective |
| SITHFAB014 | Provide table service of food and beverage | Elective |
| SITHFAB016 | Provide advice on food | Elective |
| SITHIND001 | Use hygienic practices for hospitality service | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHIND004 | Work effectively in hospitality service | Elective |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| SITHKOP005 | Coordinate cooking operations | Elective |
| SITHPAT001 | Produce cakes | Elective |
| SITHPAT002 | Produce gateaux, torten and cakes | Elective |
| SITHPAT003 | Produce pastries | Elective |
| SITHPAT004 | Produce yeast-based bakery products | Elective |
| SITHPAT005 | Produce petits fours | Elective |
| SITHPAT006 | Produce desserts | Elective |
| SITHPAT007 | Prepare and model marzipan | Elective |
| SITHPAT008 | Produce chocolate confectionery | Elective |
| SITHPAT009 | Model sugar-based decorations | Elective |
| SITHPAT010 | Design and produce sweet buffet showpieces | Elective |
| SITXCOM005 | Manage conflict | Elective |
| SITXFIN002 | Interpret financial information | Elective |
| SITXFSA001 | Use hygienic practices for food safety | Elective |
| SITXFSA002 | Participate in safe food handling practices | Elective |
| SITXFSA003 | Transport and store food | Elective |
| SITXFSA004 | Develop and implement a food safety program | Elective |
| SITXHRM002 | Roster staff | Elective |
| SITXINV002 | Maintain the quality of perishable items | Elective |
| SITXINV004 | Control stock | Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
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