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.
Units of Competency | Core/Elective |
---|---|
SITXCCS015 Enhance customer service experiences | Core |
SITXCCS016 Develop and manage quality customer service practices | Core |
SITXCOM010 Manage conflict | Core |
SITXFIN009 Manage finances within a budget | Core |
SITXFIN010 Prepare and monitor budgets | Core |
SITXGLC002 Identify and manage legal risks and comply with law | Core |
SITXHRM008 Roster staff | Core |
SITXHRM009 Lead and manage people | Core |
SITXMGT004 Monitor work operations | Core |
SITXMGT005 Establish and conduct business relationships | Core |
SITXWHS007 Implement and monitor work health and safety practices | Core |
SITXFSA005 Use hygienic practices for food safety | Elective |
SITHCCC027* Prepare dishes using basic methods of cookery | Elective |
SITHCCC042* Prepare food to meet special dietary requirements | Elective |
SITXFSA006 Participate in safe food handling practices | Elective |
SITHFAB021 Provide responsible service of alcohol | Elective |
HILTAID011 Provide first aid | Elective |
SITHCCC023* Use food preparation equipment | Elective |
SITHCCC028* Prepare appetisers and salads | Elective |
SITHCCC029* Prepare stocks, sauces and soups | Elective |
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC031* Prepare vegetarian and vegan dishes | Elective |
SITHCCC035* Prepare poultry dishes | Elective |
SITHCCC036* Prepare meat dishes | Elective |
SITHCCC037* Prepare seafood dishes | Elective |
SITHCCC041* Produce cakes, pastries and bread | Elective |
SITHKOP012* Develop recipes for special dietary requirements | Elective |
SITHKOP013* Plan cooking operations | Elective |