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. VET Student Loan Information VET S
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
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.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 Patisser, 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.
12 months full-time or 18 months part-time
Core | ||||
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SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
SITXGLC001 | Research and comply with regulatory requirements | More Information | Training.gov Details | |
BSBMGT517 | Manage operational plan | More Information | Training.gov Details | |
SITXWHS003 | Implement and monitor work health and safety practices | 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 | |
Elective | ||||
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHGAM001 | Provide responsible gambling services | More Information | Training.gov Details | |
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details |
Sequence | Unit |
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1 | SITXFSA001 - Use hygienic practices for food safety |
1 | SITHCCC006 - Prepare appetisers and salads |
1 | SITHCCC007 - Prepare stocks, sauces and soups |
1 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
1 | SITHCCC001 - Use food preparation equipment |
1 | SITHCCC003 - Prepare and present sandwiches |
1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
1 | SITHKOP001 - Clean kitchen premises and equipment |
2 | SITHGAM001 - Provide responsible gambling services |
2 | SITHFAB002 - Provide responsible service of alcohol |
3 | SITHIND004 - Work effectively in hospitality service |
3 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
3 | SITHFAB005 - Prepare and serve espresso coffee |
4 | SITXCCS007 - Enhance customer service experiences |
4 | SITXMGT002 - Establish and conduct business relationships |
4 | SITXCOM005 - Manage conflict |
4 | SITXCCS008 - Develop and manage quality customer service practices |
5 | SITHFAB014 - Provide table service of food and beverage |
5 | SITHFAB010 - Prepare and serve cocktails |
6 | SITXHRM002 - Roster staff |
6 | SITXHRM003 - Lead and manage people |
6 | SITXMGT001 - Monitor work operations |
6 | BSBDIV501 - Manage diversity in the workplace |
7 | SITXGLC001 - Research and comply with regulatory requirements |
7 | BSBMGT517 - Manage operational plan |
7 | SITXWHS003 - Implement and monitor work health and safety practices |
8 | SITXFIN003 - Manage finances within a budget |
8 | SITXFIN004 - Prepare and monitor budgets |
Core | ||||
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SITXMGT002 | Establish and conduct business relationships | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITXCCS008 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
SITXCCS007 | Enhance customer service experiences | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXHRM002 | Roster staff | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
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 | |
BSBMGT517 | Manage operational plan | 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 | |
Elective | ||||
SITHIND002 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
SITHGAM001 | Provide responsible gambling services | More Information | Training.gov Details | |
SITHFAB002 | Provide responsible service of alcohol | More Information | Training.gov Details | |
SITHFAB001 | Clean and tidy bar areas | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHFAB005 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
SITHIND004 | Work effectively in hospitality service | More Information | Training.gov Details | |
SITHFAB003 | Operate a bar | More Information | Training.gov Details | |
SITHFAB004 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
SITHFAB014 | Provide table service of food and beverage | More Information | Training.gov Details | |
SITXINV001 | Receive and store stock | More Information | Training.gov Details | |
SITEEVT005 | Plan in-house events or functions | More Information | Training.gov Details | |
SITXFIN001 | Process financial transactions | More Information | Training.gov Details | |
SITHFAB010 | Prepare and serve cocktails | More Information | Training.gov Details | |
SITXFIN002 | Interpret financial information | More Information | Training.gov Details |
Sequence | Unit |
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1 | SITHIND002 - Source and use information on the hospitality industry |
1 | SITHGAM001 - Provide responsible gambling services |
1 | SITHFAB002 - Provide responsible service of alcohol |
2 | SITHFAB001 - Clean and tidy bar areas |
2 | SITXFSA001 - Use hygienic practices for food safety |
2 | SITHFAB005 - Prepare and serve espresso coffee |
2 | SITHIND004 - Work effectively in hospitality service |
2 | SITHFAB003 - Operate a bar |
2 | SITHFAB004 - Prepare and serve non-alcoholic beverages |
3 | SITXMGT002 - Establish and conduct business relationships |
3 | SITXCOM005 - Manage conflict |
3 | SITXCCS008 - Develop and manage quality customer service practices |
3 | SITXCCS007 - Enhance customer service experiences |
4 | SITHFAB014 - Provide table service of food and beverage |
4 | SITXINV001 - Receive and store stock |
4 | SITEEVT005 - Plan in-house events or functions |
4 | SITXFIN001 - Process financial transactions |
4 | SITHFAB010 - Prepare and serve cocktails |
5 | SITXMGT001 - Monitor work operations |
5 | SITXHRM003 - Lead and manage people |
5 | SITXHRM002 - Roster staff |
5 | BSBDIV501 - Manage diversity in the workplace |
6 | SITXWHS003 - Implement and monitor work health and safety practices |
6 | SITXGLC001 - Research and comply with regulatory requirements |
6 | BSBMGT517 - Manage operational plan |
7 | SITXFIN003 - Manage finances within a budget |
7 | SITXFIN004 - Prepare and monitor budgets |
7 | SITXFIN002 - Interpret financial information |
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.