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.
Entry Requirements
Achievement of one of the following qualifications or equivalent industry skills, knowledge, and experience: - Certificate IV in Kitchen Management SIT40521 - Certificate III in Hospitality SIT30622 - Certificate III in Events SIT30522 - Certificate III in Tourism SIT30122 - Certificate III in Travel SIT30222
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.
Entry Requirements
To be successful in this course, it is recommended that those entering this qualification possess a Diploma qualification or vocational experience at a coordination or management level in hospitality, or in fields such as events, tourism or travel.
This course reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to prepare pastry items and specialised cakes. This qualification also includes producing basic bread and sweet yeast products.
Entry Requirements
If you are entering these courses as an apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP).
This course provides you with the skills and knowledge to be able to join the hospitality industry in an entry level position.
Entry Requirements
Open entry. If you are entering these courses as a trainee under the Australian Apprenticeships arrangements you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.
