CRICOS Course Code: 119959A
About this course
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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Who should apply for this course and why?
International students who are:
- seeking to pursue or further a career in the hospitality management field
- seeking to enter a new industry sector
- seeking a pathway to higher-level qualifications.
Entry Requirement
International Students must:
- be at least 18 years of age and have completed 12 or equivalent
- participate in a course entry interview to determine suitability for the course and student needs
- have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- educated for 5 years in an English-speaking country; or
- successful completion of an English Placement Test.
Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.
Student must bring their laptop or compatible device for classroom use, as it is essential for accessing materials and completing coursework.
Unit Details
Units of Competency
| Code | Title | Core / Elective |
| BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043* | Work effectively as a cook | Elective |
| SITHCCC023* | Use food preparation equipment | Elective |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | 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 |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHCCC040* | Prepare and serve cheese | Elective |
| SITHCCC041* | Produce cakes, pastries and breads | Elective |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXFSA008* | Develop and implement a food safety program | Elective |
| SITXHRM008 | Roster Staff | Elective |
Dates and Fees
Intake Months each year
January
February
April
May
July
August
October
November
Course Fees and Payment
Enrolment Application Fee: AUD 250
Course Fee: AUD 30,000
Material Fee: AUD 2,000
Payment Option
- Credit Card
- Electronic Funds Transfer (account details available on request)
Apply Now
How can I apply?
To apply for this course, you are required to complete an application for enrolment form and submit all required supporting evidence including copies of your:
- Copy of your passport
- Academic certificate/s
- Proof of English language proficiency as specified in the entry requirements.
Offer and Enrolment Process
If your application is successful, you will receive a Letter of Offer with a student agreement which you are required to read through all of the included policies and procedures. If you are in agreement, sign and return to us and we will then issue you with an invoice.
Once we receive your first payment, we will issue your Confirmation of Enrolment (CoE).
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
This course outline should be read in conjunction with the Fusion College of Technology International Student Handbook. This can be found online at https://fusioncollege.edu.au/
Course Duration & Delivery
Course Duration
The qualification is delivered over 104 weeks comprising of:
- eight (8) terms of 10 weeks each (80 weeks total)
- holiday breaks amounting to 24 weeks (as specified in the timetable).
Course Delivery Mode
This program is delivered in the classroom and through structured supervised study session. Practical face-to-face training is provided in a commercial training kitchen. A work placement is also required.
Work Placement: Students are required to complete a minimum of 200 hours of practical placement hours.
Course Delivery Site
Classroom: Suite 502, 16 – 18 Wentworth Street Parramatta NSW 2150
Kitchen: Suite 203, 118 Church Street, Parramatta NSW 2150
Training and assessment information
Students are required to attend 13.5 hours of training and assessment per week and complete structured supervised study session of 6.5 hours per week.
Course progress and attendance
Satisfactory course progress and attendance are very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.
Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies, observations, and short answer questions.
Student Support
-
- One-to-one support from the trainer/assessor
- Support with personal issues
- Access to additional learning resources
- Reasonable adjustment in assessment
- Social events
- A buddy program
- Information about external sources of support.
You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy. We will identify any additional support needs you may have at the time of application and enrolment and may provide you support based on those needs.
