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 allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming. Commercial Cookery, Restaurant and Bar Specialisation The Commercial Cookery, Restaurant and Bar Specialisation, will give you skills and knowledge in Commercial Cookery and Restaurant service. As the course progresses you will develop a broad range of hospitality skills combined with managerial skills and industry knowledge and develop essential skills to manage and operate a hospitality establishment. These skills will make a well-rounded and multi-skilled employee because of your understanding of numerous roles across the hospitality sector. Restaurant and Bar Specialisation The Restaurant and Bar Specialisation will give you the edge on how to succeed in hospitality management, designed to improve your ability to lead and manage people. This specialisation is an opportunity to progress through the ranks by gaining greater levels of knowledge and experience in supervisory roles. This hands on course provides you the training and development you require for your future career.
There are no entry requirements for this course.
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Practical skills must be demonstrated in an operational food and beverage outlet or simulated environment such as a pub, club, cafes or restaurants. Students not currently working in the industry, or who do not have access to workplace simulated environments will need to discuss this with the teaching team.
VET Student Loans may be available for eligible students in approved Diploma level qualifications. The loan can be used towards Tuition Fees only and does not cover additional expenses such as textbooks, uniforms, equipment, travel, tools, and accommodation or general living expenses. Loan limits or caps may apply for some eligible courses and where a loan limit is reached for a course, students may be required to pay upfront for any remaining units.
For more information or to check your eligibility for a VET Student Loan, please visit our VET Student Loans webpage or contact us .
Course Type | Qualification |
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Student Availability |
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Fees | For detailed information on Course Fees, visit www.cqu.edu.au/fees |
Application Mode |
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How to Apply | Please Enquire |
Study Area |
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Skill Area |
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AQF Level | Level 5: Diploma |
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
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Possible job titles include a Banquet or Function Manager, Bar Manager, Cafe Manager, Chef De Cuisine, Chef Patissier, Club Manager, Executive Housekeeper, Front Office Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager (Catering Operations).
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Module 1 - Restaurant Service SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014. |
||||
---|---|---|---|---|
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
Module 2 - Working Hygienically and Storing Stock | ||||
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITXINV001 | Receive and store stock | More Information | Training.gov Details | |
Module 3 - Bar Service SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB003. SITXFSA001 is a prerequisite unit for SITHFAB001. |
||||
SITHFAB003 | Operate a bar | More Information | Training.gov Details | |
SITHFAB001 | Clean and tidy bar areas | More Information | Training.gov Details | |
Module 4 - Making Beverages SITXFSA001 is a prerequisite unit for both SITHFAB004 and SITHFAB005. |
||||
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
Module 5 - Source Legislative Information for Hospitality | ||||
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
SITHIND002 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
Module 6 - Process Financial Transactions | ||||
SITXFIN001 | Process financial transactions | More Information | Training.gov Details | |
Module 7 - Mixing Cocktails and Planning Events SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010. |
||||
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |
SITEEVT005 | Plan in-house events or functions | More Information | Training.gov Details | |
Module 8 - Working Safely, Compliance and Legislation Requirements | ||||
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
Module 9 - Management Skills | ||||
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
Module 10 - Quality Customer Service | ||||
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
Module 11 - Managing Staff | ||||
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
Module 12 - Human Resource Management | ||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
Module 13 - Financial Practices | ||||
SITXFIN002 | Interpret financial information | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITHIND004 - Work effectively in hospitality service |
1 | SITHFAB014 - Provide table service of food and beverage |
2 | SITXFSA001 - Use hygienic practices for food safety |
2 | SITXINV001 - Receive and store stock |
3 | SITHFAB003 - Operate a bar |
3 | SITHFAB001 - Clean and tidy bar areas |
4 | SITHFAB005 - Prepare and serve espresso coffee |
4 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
5 | SITHFAB002 - Provide responsible service of alcohol |
5 | SITHIND002 - Source and use information on the hospitality industry |
6 | SITXFIN001 - Process financial transactions |
7 | SITHFAB010 - Prepare and serve cocktails |
7 | SITEEVT005 - Plan in-house events or functions |
8 | SITXGLC001 - Research and comply with regulatory requirements |
8 | SITXWHS003 - Implement and monitor work health and safety practices |
9 | BSBMGT517 - Manage operational plan |
9 | BSBDIV501 - Manage diversity in the workplace |
9 | SITXCOM005 - Manage conflict |
10 | SITXCCS007 - Enhance customer service experiences |
10 | SITXCCS008 - Develop and manage quality customer service practices |
11 | SITXHRM002 - Roster staff |
11 | SITXHRM003 - Lead and manage people |
12 | SITXMGT001 - Monitor work operations |
12 | SITXMGT002 - Establish and conduct business relationships |
13 | SITXFIN002 - Interpret financial information |
13 | SITXFIN003 - Manage finances within a budget |
13 | SITXFIN004 - Prepare and monitor budgets |
Module 1 - Restaurant Service SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014. |
||||
---|---|---|---|---|
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
Module 2 - Working Hygienically and Storing Stock | ||||
SITXINV001 | Receive and store stock | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
Module 3 - Bar Service SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB003. SITXFSA001 is a prerequisite unit for SITHFAB001. |
||||
SITHFAB003 | Operate a bar | More Information | Training.gov Details | |
SITHFAB001 | Clean and tidy bar areas | More Information | Training.gov Details | |
Module 4 - Making Beverages SITXFSA001 is a prerequisite unit for both SITHFAB004 and SITHFAB005. |
||||
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
Module 5 - Source Legislative Information for Hospitality | ||||
SITHIND002 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
Module 6 - Process Financial Transactions | ||||
SITXFIN001 | Process financial transactions | More Information | Training.gov Details | |
Module 7 - Mixing Cocktails and Planning Events SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010. |
||||
SITEEVT005 | Plan in-house events or functions | More Information | Training.gov Details | |
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |
Module 8 - Working Safely, Compliance and Legislation Requirements | ||||
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |
Module 9 - Management Skills | ||||
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
Module 10 - Quality Customer Service | ||||
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
Module 11 - Managing Staff | ||||
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
Module 12 - Human Resource Management | ||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
Module 13 - Financial Practices | ||||
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details | |
SITXFIN002 | Interpret financial information | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITHFAB014 - Provide table service of food and beverage |
1 | SITHIND004 - Work effectively in hospitality service |
2 | SITXINV001 - Receive and store stock |
2 | SITXFSA001 - Use hygienic practices for food safety |
3 | SITHFAB003 - Operate a bar |
3 | SITHFAB001 - Clean and tidy bar areas |
4 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
4 | SITHFAB005 - Prepare and serve espresso coffee |
5 | SITHIND002 - Source and use information on the hospitality industry |
5 | SITHFAB002 - Provide responsible service of alcohol |
6 | SITXFIN001 - Process financial transactions |
7 | SITEEVT005 - Plan in-house events or functions |
7 | SITHFAB010 - Prepare and serve cocktails |
8 | SITXWHS003 - Implement and monitor work health and safety practices |
8 | SITXGLC001 - Research and comply with regulatory requirements |
9 | BSBMGT517 - Manage operational plan |
9 | BSBDIV501 - Manage diversity in the workplace |
9 | SITXCOM005 - Manage conflict |
10 | SITXCCS007 - Enhance customer service experiences |
10 | SITXCCS008 - Develop and manage quality customer service practices |
11 | SITXHRM002 - Roster staff |
11 | SITXHRM003 - Lead and manage people |
12 | SITXMGT001 - Monitor work operations |
12 | SITXMGT002 - Establish and conduct business relationships |
13 | SITXFIN004 - Prepare and monitor budgets |
13 | SITXFIN002 - Interpret financial information |
13 | SITXFIN003 - Manage finances within a budget |
12 months full-time or 18 months part-time
Module 1 - Working Safely, Compliance and Legislation Requirements | ||||
---|---|---|---|---|
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |
Module 2 - Management Skills | ||||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |
Module 3 - Quality Customer Service | ||||
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
Module 4 - Managing Staff | ||||
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
Module 5 - Human Resource Management | ||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
Module 6 - Financial Practices | ||||
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices | ||||
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
Module 8 - Use Equipment to Prepare and Cook Food | ||||
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches | ||||
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes | ||||
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
Module 11 - Restaurant Service | ||||
SITHFAB016 | Provide advice on food | More Information | Training.gov Details | |
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
Module 12 - Responsible Service of Alcohol and Making Beverages SITXFSA001 is a prerequisite unit for SITHFAB004. SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010. |
||||
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
Module 13 - Prepare and Serve Espresso Coffee SITXFSA001 is a prerequisite unit for SITHFAB005. |
||||
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXWHS003 - Implement and monitor work health and safety practices |
1 | SITXGLC001 - Research and comply with regulatory requirements |
2 | SITXCOM005 - Manage conflict |
2 | BSBDIV501 - Manage diversity in the workplace |
2 | BSBMGT517 - Manage operational plan |
3 | SITXCCS008 - Develop and manage quality customer service practices |
3 | SITXCCS007 - Enhance customer service experiences |
4 | SITXHRM002 - Roster staff |
4 | SITXHRM003 - Lead and manage people |
5 | SITXMGT001 - Monitor work operations |
5 | SITXMGT002 - Establish and conduct business relationships |
6 | SITXFIN004 - Prepare and monitor budgets |
6 | SITXFIN003 - Manage finances within a budget |
7 | SITHKOP001 - Clean kitchen premises and equipment |
7 | SITXFSA001 - Use hygienic practices for food safety |
8 | SITHCCC007 - Prepare stocks, sauces and soups |
8 | SITHCCC005 - Prepare dishes using basic methods of cookery |
8 | SITHCCC001 - Use food preparation equipment |
9 | SITHCCC003 - Prepare and present sandwiches |
9 | SITHCCC006 - Prepare appetisers and salads |
10 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
11 | SITHFAB016 - Provide advice on food |
11 | SITHFAB014 - Provide table service of food and beverage |
11 | SITHIND004 - Work effectively in hospitality service |
12 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
12 | SITHFAB010 - Prepare and serve cocktails |
12 | SITHFAB002 - Provide responsible service of alcohol |
13 | SITHFAB005 - Prepare and serve espresso coffee |
12 months full-time or 18 months part-time
Module 1 - Working Safely, Compliance and Legislation Requirements | ||||||
---|---|---|---|---|---|---|
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |||
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |||
Module 2 - Management Skills | ||||||
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |||
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |||
Module 3 - Quality Customer Service | ||||||
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |||
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |||
Module 4 - Managing Staff | ||||||
SITXHRM002 | Roster staff | More Information | Training.gov Details | |||
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |||
Module 5 - Human Resource Management | ||||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |||
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |||
Module 6 - Financial Practices | ||||||
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details | |||
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |||
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices | ||||||
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |||
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |||
Module 8 - Use Equipment to Prepare and Cook Food | ||||||
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |||
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |||
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |||
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches | ||||||
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |||
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |||
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes | ||||||
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |||
Module 11 - Restaurant Service
|
||||||
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |||
SITHFAB016 | Provide advice on food | More Information | Training.gov Details | |||
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |||
Module 12 - Responsible Service of Alcohol and Making Beverages
|
||||||
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |||
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |||
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |||
Module 13 - Prepare and Serve Espresso Coffee
|
||||||
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXWHS003 - Implement and monitor work health and safety practices |
1 | SITXGLC001 - Research and comply with regulatory requirements |
2 | BSBDIV501 - Manage diversity in the workplace |
2 | BSBMGT517 - Manage operational plan |
2 | SITXCOM005 - Manage conflict |
3 | SITXCCS007 - Enhance customer service experiences |
3 | SITXCCS008 - Develop and manage quality customer service practices |
4 | SITXHRM002 - Roster staff |
4 | SITXHRM003 - Lead and manage people |
5 | SITXMGT001 - Monitor work operations |
5 | SITXMGT002 - Establish and conduct business relationships |
6 | SITXFIN004 - Prepare and monitor budgets |
6 | SITXFIN003 - Manage finances within a budget |
7 | SITXFSA001 - Use hygienic practices for food safety |
7 | SITHKOP001 - Clean kitchen premises and equipment |
8 | SITHCCC007 - Prepare stocks, sauces and soups |
8 | SITHCCC005 - Prepare dishes using basic methods of cookery |
8 | SITHCCC001 - Use food preparation equipment |
9 | SITHCCC003 - Prepare and present sandwiches |
9 | SITHCCC006 - Prepare appetisers and salads |
10 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
11 | SITHFAB014 - Provide table service of food and beverage |
11 | SITHFAB016 - Provide advice on food |
11 | SITHIND004 - Work effectively in hospitality service |
12 | SITHFAB002 - Provide responsible service of alcohol |
12 | SITHFAB010 - Prepare and serve cocktails |
12 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
13 | SITHFAB005 - Prepare and serve espresso coffee |
Module 1 - Restaurant Service SITHFAB002 is a prerequisite for SITHFAB014. |
||||
---|---|---|---|---|
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
SITHFAB016 | Provide advice on food | More Information | Training.gov Details | |
Module 2 - Working Hygienically and Storing Stock | ||||
SITXINV001 | Receive and store stock | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
Module 3 - Bar Service SITHFAB002 is a prerequisite for SITHFAB003. |
||||
SITHFAB001 | Clean and tidy bar areas | More Information | Training.gov Details | |
SITHFAB003 | Operate a bar | More Information | Training.gov Details | |
Module 4 - Making Beverages SITXFSA001 a prerequisite for SITHFAB004 and SITHFAB005. |
||||
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
Module 5 - Source Legislative Hospitality Information | ||||
SITHIND002 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
Module 6 - Process Financial Transactions | ||||
SITXFIN001 | Process financial transactions | More Information | Training.gov Details | |
Module 7 - Mixing Cocktails and Planning Events SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010. |
||||
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |
SITEEVT005 | Plan in-house events or functions | More Information | Training.gov Details | |
Module 8 - Working Safely, Compliance and Legislation Requirements | ||||
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |
Module 9 - Management Skills | ||||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
Module 10 - Quality Customer Service | ||||
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
Module 11 - Managing Staff | ||||
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
Module 12 - Human Resource Management | ||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
Module 13 - Financial Practices | ||||
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details | |
SITXFIN002 | Interpret financial information | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITHIND004 - Work effectively in hospitality service |
1 | SITHFAB014 - Provide table service of food and beverage |
1 | SITHFAB016 - Provide advice on food |
2 | SITXINV001 - Receive and store stock |
2 | SITXFSA001 - Use hygienic practices for food safety |
3 | SITHFAB001 - Clean and tidy bar areas |
3 | SITHFAB003 - Operate a bar |
4 | SITHFAB005 - Prepare and serve espresso coffee |
4 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
5 | SITHIND002 - Source and use information on the hospitality industry |
5 | SITHFAB002 - Provide responsible service of alcohol |
6 | SITXFIN001 - Process financial transactions |
7 | SITHFAB010 - Prepare and serve cocktails |
7 | SITEEVT005 - Plan in-house events or functions |
8 | SITXWHS003 - Implement and monitor work health and safety practices |
8 | SITXGLC001 - Research and comply with regulatory requirements |
9 | SITXCOM005 - Manage conflict |
9 | BSBMGT517 - Manage operational plan |
9 | BSBDIV501 - Manage diversity in the workplace |
10 | SITXCCS007 - Enhance customer service experiences |
10 | SITXCCS008 - Develop and manage quality customer service practices |
11 | SITXHRM003 - Lead and manage people |
11 | SITXHRM002 - Roster staff |
12 | SITXMGT001 - Monitor work operations |
12 | SITXMGT002 - Establish and conduct business relationships |
13 | SITXFIN004 - Prepare and monitor budgets |
13 | SITXFIN002 - Interpret financial information |
13 | SITXFIN003 - Manage finances within a budget |
Module 1 - Working Safely, Compliance and Legislation Requirements | ||||||
---|---|---|---|---|---|---|
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |||
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |||
Module 2 - Management Skills | ||||||
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |||
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |||
Module 3 - Quality Customer Service | ||||||
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |||
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |||
Module 4 - Managing Staff | ||||||
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |||
SITXHRM002 | Roster staff | More Information | Training.gov Details | |||
Module 5 - Human Resource Management | ||||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |||
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |||
Module 6 - Financial Practices | ||||||
SITXFIN004 | Prepare and monitor budgets | More Information | Training.gov Details | |||
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |||
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices | ||||||
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |||
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |||
Module 8 - Use Equipment to Prepare and Cook Food | ||||||
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |||
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |||
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |||
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches | ||||||
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |||
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |||
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes | ||||||
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |||
Module 11 - Restaurant Service SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014. |
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SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |||
SITHFAB016 | Provide advice on food | More Information | Training.gov Details | |||
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |||
Module 12 - Responsible Service of Alcohol and Making Beverages
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SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |||
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |||
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |||
Module 13 - Prepare and Serve Espresso Coffee
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SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details |
Sequence | Unit |
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1 | SITXGLC001 - Research and comply with regulatory requirements |
1 | SITXWHS003 - Implement and monitor work health and safety practices |
2 | BSBDIV501 - Manage diversity in the workplace |
2 | BSBMGT517 - Manage operational plan |
2 | SITXCOM005 - Manage conflict |
3 | SITXCCS008 - Develop and manage quality customer service practices |
3 | SITXCCS007 - Enhance customer service experiences |
4 | SITXHRM003 - Lead and manage people |
4 | SITXHRM002 - Roster staff |
5 | SITXMGT001 - Monitor work operations |
5 | SITXMGT002 - Establish and conduct business relationships |
6 | SITXFIN004 - Prepare and monitor budgets |
6 | SITXFIN003 - Manage finances within a budget |
7 | SITXFSA001 - Use hygienic practices for food safety |
7 | SITHKOP001 - Clean kitchen premises and equipment |
8 | SITHCCC007 - Prepare stocks, sauces and soups |
8 | SITHCCC005 - Prepare dishes using basic methods of cookery |
8 | SITHCCC001 - Use food preparation equipment |
9 | SITHCCC006 - Prepare appetisers and salads |
9 | SITHCCC003 - Prepare and present sandwiches |
10 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
11 | SITHIND004 - Work effectively in hospitality service |
11 | SITHFAB016 - Provide advice on food |
11 | SITHFAB014 - Provide table service of food and beverage |
12 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
12 | SITHFAB010 - Prepare and serve cocktails |
12 | SITHFAB002 - Provide responsible service of alcohol |
13 | SITHFAB005 - Prepare and serve espresso coffee |
Assessment Types |
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Written/Electronic Assessment |
Practical Task |
Third Party Verification |
Project |
RPL |
Resource Requirements
All students are required to wear a uniform for this course.
Rockhampton students are required to purchase a 'Willby's Training Restaurant' polo shirt from the CQU Bookshop phone 07 4930 9421 on North Side Campus.
Mackay City students are required to purchase a black “Hospitality Polo” from the Mackay CQ University Bookshop. The teachers will supply students with a sizing chart on the first day of class.
Practical Placement Information
SITHIND004 Work effectively in hospitality service requires evidence of a minimum of 36 service periods (shifts). The services can be completed at the CQUniversity Training Restaurants at Mackay City campus and/or Rockhampton City campus, in a food and beverage establishment that students may already work at, or at one of the one off functions that meet the Assessment Guidelines of this unit.
Each service period or shift is to be recorded in a log book, clearly numbered and dated on at least 36 occasions. Students will receive the logbook after the first restaurant service.