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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef
• unit manager catering operations.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

This qualification and its duration have been structured as a ‘Packaged pathway’.
26 Weeks * (including public holidays, re-assessment and catch-up classes – full-time study 20 contact hours per week timetabled over 3 days per week)

• *Successful completion of the SIT30821 – Certificate III in Commercial Cookery and SIT40521 – Certificate IV in Kitchen Management is mandatory to undertake this training plan.

The program is classroom and training kitchen-based delivery face to face with trainer led in classrooms, training kitchens, industry work-based training venues and computer labs consisting of lectures, group discussions, practical application (Trade Tests), workshops, and simulated work environments.

Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence (work-based training host organisations).

To comply with the requirements of the National Code of Practice for Providers of Education and Training to Overseas Students 2018 (National Code 2018), no more than one-third of the units of competency should be delivered online to international students.

• Face to Face
• Simulated Work Environment
• Work Based Training
• Online

Equipment includes Fully Equipped Commercial Kitchen, and student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.

Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 12 Complete Food Service periods*(Completed during the SIT40516 – Certificate IV in Commercial Cookery).

• *A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers