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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 provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Mode of study: Practical sessions, face-to-face workshops and self-paced workbooks
Upon completion of this qualification, students can continue their studies with:
These courses include written projects/assignments, observations of practical tasks and/or group tasks.
| Unit Code | Description |
|---|---|
| SITXCCS015 | Enhance customer service experience |
| SITXCCS016 | Develop and manage quality customer service |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| *SITHCCC043 | Work effectively as a cook |
| *SITHCCC023 | Use food preparation equipment |
| *SITHCCC026 | Package prepared foodstuffs |
| *SITHCCC027 | Prepare dishes using basic methods of cookery |
| *SITHCCC028 | Prepare appetisers and salads |
| *SITHCCC029 | Prepare stocks, sauces and soups |
| *SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
| *SITHCCC031 | Prepare vegetarian and vegan dishes |
| *SITHCCC035 | Prepare poultry dishes |
| *SITHCCC036 | Prepare meat dishes |
| *SITHCCC037 | Prepare seafood dishes |
| *SITHCCC038 | Produce and serve food for buffets |
| *SITHCCC040 | Prepare and serve cheese |
| HLTAID011 | Provide First Aid |
| SITXFSA006 | Participate in safe food handling practices |
| BSBCMM411 | Make Presentations |
| BSBTWK503 | Manage Meetings **some units are prerequisites from Certificate IV in Commercial Cookery, evidence of completed units is required upon enrolment. |
* As marked on the GIC course page.
| Tuition fee | $11,500 |
| Resource fee | $500 |
| Enrolment fee | $250 |
Students can have three reassessments of NYC (Not Yet Competent) free of charge provided that the submission of assessments has been done on time. Further, if a student fails more than three times in the unit, the student will have to repeat that unit and charges will be AUD$350.00 per unit (GST will not be charged).
To apply as an international student, complete the online application form together with the required supporting documents.
More in Hospitality
Gold Coast International College provides accredited training and qualifications recognised all over Australia. Our Trainers are leaders in their industries, with many years of training experience. After completing a course with GIC, you will be ready to enter the workforce anywhere in Australia or the world.
RTO Code 45028 · CRICOS Provider Code 03568B
