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.
Units of Competency | Core/Elective | |
---|---|---|
SITXCCS016 | Develop and manage quality customer service practices | Core |
BSBFIN601 | Manage organisational finances | Core |
BSBOPS601 | Develop and implement business plans | Core |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXFIN011 | Manage physical assets | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXMGT004 | Monitor work operations | Core |
SITXHRM009 | Lead and manage people | Core |
SITHCCC029* | Prepare stocks, sauces and soups | Elective (G-C) |
SITHCCC035* | Prepare poultry dishes | Elective (G-C) |
SITHCCC036* | Prepare meat dishes | Elective (G-C) |
SITHCCC037* | Prepare seafood dishes | Elective (G-C) |
SITHCCC041* | Produce cakes, pastries and bread | Elective (G-C) |
SITHKOP012* | Develop recipes for special dietary requirements | Elective (G-C) |
SITHKOP013* | Plan cooking operations | Elective (G-B) |
SITXHRM008 | Roster staff | Elective (G-D) |
SITXCOM010 | Manage conflicts | Elective (G-D) |
SITHCCC023* | Use food preparation equipment | Elective (G-C) |
SITHCCC042* | Prepare food to meet special dietary requirements | Elective (G-C) |
SITXFSA005 | Use hygienic practices for food safety | Elective (G-A) |
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective (G-C) |
SITXFSA006 | Participate in safe food handling practices | Elective (G-C) |
SITHPAT016* | Produce desserts | Elective (G-C) |
SITHCCC028* | Prepare appetisers and salads | Elective (G-C) |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective (G-C) |
SITHCCC031* | Prepare vegetarian and vegan dishes | Elective (G-C) |
SITHCCC038* | Produce and serve food for buffets | Elective (G-C) |