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. This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Potential Career Outcomes

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Who Could Enrol

• Waiter
• Function Host
• Restaurant Host
• Waiter (Hotel/Fine Dining)
• Food and Beverage Attendant

This qualification includes 33 units of competency which comprise of 14 core and 19 elective units. Elective units have been carefully selected based on the industry consultation to ensure the learner achieves the desired vocational outcomes of the course.

Units of Competency:

Core Units:

• BSBFIN601 Manage organisational finances
• BSBOPS601 Develop and implement business plans
• SITXCCS016 Develop and manage quality customer service practices
• SITXFIN009 Manage finances within a budget
• SITXFIN010 Prepare and monitor budgets
• SITXFIN011 Manage physical assets
• SITXGLC002 Identify and manage legal risks and comply with law
• SITXHRM009 Lead and manage people
• SITXHRM010 Recruit, select and induct staff
• SITXHRM012 Monitor staff performance
• SITXMGT004 Monitor work operations
• SITXMGT005 Establish and conduct business relationships
• SITXMPR014 Develop and implement marketing strategies
• SITXWHS008 Establish and maintain a work health and safety system

Elective Units:

• BSBOPS502 Manage business operational plans
• BSBTWK501 Lead diversity and inclusion
• BSBTWK503 Manage meetings
• SITHCCC023 Use food preparation equipment
• SITHCCC025 Prepare and present sandwiches
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC028 Prepare appetisers and salads
• SITHCCC029 Prepare stocks, sauces and soups
• SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC035 Prepare poultry dishes
• SITHCCC036 Prepare meat dishes
• SITHCCC037 Prepare seafood dishes
• SITHCCC041 Produce cakes, pastries and breads
• SITHCCC042 Prepare food to meet special dietary requirements
• SITHCCC043 Work effectively as a cook
• SITHIND006 Source and use information on the hospitality industry
• SITXCOM010 Manage conflict
• SITXFSA005 Use hygienic practices for food safety
• SITXHRM008 Roster staff

The above elective units have been selected based on the industry requirements and in relation to the vocational outcome. CBTC may consider offering other preferred elective units based on the applicable training package requirements.

Duration:

104 weeks

Study commitment required:

We recommend a learner would require a minimum of 35-45 hours of commitment per week to complete this qualification. This includes participation in class, homework and self-study, assignment activities and assessments.

Training delivery method:

Training is delivered in a blended mode including scheduled face-to-face learning in class and online learning activities.

Assessments methods:

Written assessment, Role Plays, Project, Practical exercises, Workplace Observations.

Age:

Minimum 18 Years

English:

• Year 10 or equivalent; or
• Minimum 1-year work experience communicating in English

LLN:

Completion of LLN Assessment at Level 3 of Australian Core Skills Framework (ACSF)

Academic requirements:

• Year 12 or equivalent; or
• Completed a Certificate II or higher;

Physical requirements:

This course equips you with knowledge and skills required to provide services to people within a restaurant, hotel or café setting. It includes mandatory work placement in one of the mentioned hospitality settings where the daily activities include performing tasks standing and moving for long hours, working in a high-pressure environment, frequently engaging in manual handling tasks and working with equipment and tools for regular tasks.

Technology requirements:

This course is offered in a blended mode and the learning resources are accessible online through our Learning Management System. To ensure access to the learning resources, you would require:

• a Personal Computer/Laptop/Tablet or any Mobile device
• appropriate software e.g. Microsoft Office to engage with the learning and assessment
• High speed internet connectivity
• Audio-visual tools to engage with the interactive video materials
• Basic computer skills to engage with the LMS and in live online learning sessions

USI Number:

Valid USI number is required. Ask us if you require any assistance in creating it on your behalf.

Other requirements:

• Valid and current email address

This course requires you to complete a mandatory work placement of 80 hours within a regulated hospitality setting such as a restaurant, hotel or club. This is to ensure that a learner has adequate opportunities of learning, practicing and demonstrating their skills in the workplace according to industry standards and based on the units of competency.

Requirements

At CBTC, our learners are responsible for finding a suitable workplace facility to undertake the mandatory work placement. Our student support team is available to assist with strategies of identifying a suitable venue.

Approval of the Facility

Once identified, our Work placement coordinators verify the suitability of the venue to ensure our learners will get opportunities of learning and practicing the required tasks.

Documents Required

CBTC provides:

• • Work place Agreement between CBTC and the employer
  • Insurance Certificate for undertaking work placement
  • Work placement Log book and other related materials

Learner to Organise

• • Any other evidence requested by the employer e.g. proof of vaccination etc.

Undertaking Work Placement

Prior to the commencement of the work placement, learners are informed about:

• • the workplace, their policy and procedures and the dos and don’ts
  • the requirements of the placement and the activities to be undertaken
  • the evidence to be recorded in the Work Placement Log Book.

Payment Options

CBTC recognizes that our learners may need flexibility in managing their fees. To assist them, we provide a structured Payment Plan option that can be tailored to their needs.

Payment Plan

You have the freedom to make payments according to an agreed-upon amount and duration. Please be aware that CBTC does not accept any single payment of fees exceeding $1500.

Government Funded

If you enroll under a government-subsidized option, your fees will adhere to the funding regulations set by the respective funding body. Please consult the enrollment officer for additional information.

• • ACT 
  • NSW – Smart and Skilled Program

*If you do not qualify for government funding, please reach out to our support team for alternative options.

Why CBTC?

Versatile Training Modalities:

• • Traditional Classroom Setting
  • Online Instruction
  • Blended Learning Approach
  • Workplace-Based Training

Our Nationwide Reach:

• • Greater Sydney Region
  • ACT: Belconnen

Benefit From Expertise

Our instructors are seasoned industry professionals with extensive experience.

Government Subsidized Training Organization

• • NSW
  • ACT
  • Centrelink

*Please be aware that not all courses are covered under each of the aforementioned government subsidized options. Kindly verify eligibility and availability at the time of application. Eligibility criteria apply.