About the course
About the course
If you’re a senior hospitality operator who wants to coordinate operations, tap into our hospitality management course to develop a broad range of hospitality and managerial skills, and further your knowledge of the industry.
After completing our course you’ll be ready to operate independently, take responsibility for others and make a range of operational business decisions, while being enabled to multi-skill or specialise in accommodation services, cookery, food, and beverage and gaming.
Our hospitality course provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Details
- Intake Dates & Course Length
- Career Outcomes
- Entry Requirements
- Applying
- Pathways & Accreditation
- Fees & Finance Options
- Course Structure
-
Last updated:
23 Aug 2019 at 02:00PM AEST
Intake Dates & Course Length
January and July
Full time: 2 years
This course incorporates the Certificate III in Commercial Cookery (12 months) and the Certificate IV in Commercial Cookery (6 months).
Career Outcomes
Possible employment prospects include roles as a:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
Entry Requirements
You must have successfully completed Year 12, or completed Certificate IV in Commercial Cookery or equivalent, or be a mature-age applicant. Hospitality experience is highly regarded.
PRE-TRAINING REVIEW
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs, Box Hill Institute will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
Pathways & Accreditation
If you're an Australian citizen or permanent resident and meet the selection criteria, you may have the opportunity to complete a semester of our course overseas with one of our Global Education Network (GEN) partners in the United States of America or Canada. To be considered for this, you must have a strong academic record and be able to demonstrate your ability to represent Box Hill Institute in a professional manner.
Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
Fees & Finance Options
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
| Tuition Fee Type | Estimated Fee |
| Gov. Subsidised - Standard | $9,639.00 |
| Full Tuition Fee | $14,679.00 |
| Service Fees | Estimated Annual Fees |
| Service & Amenities* | $155.00 |
| Core Skills Support** | $75.00 |
| Annual Material Fees | $882.00 |
| Retain Course Items*** | No fee applies |
** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.
***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).
Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.
Course Structure
You will need to complete 28 units
- BSBMGT517 Manage operational plan70.0 hours
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
- SITXCCS008 Develop and manage quality customer service practices30.0 hours
- SITXFIN004 Prepare and monitor budgets30.0 hours
- SITXGLC001 Research and comply with regulatory requirements80.0 hours
- SITXHRM002 Roster staff30.0 hours
- SITXMGT002 Establish and conduct business relationships60.0 hours
- SITXFSA004 Develop and implement a food safety program50.0 hours
- SITXMPR007 Develop and implement marketing strategies80.0 hours
- SITXFSA001 Use hygienic practices for food safety15.0 hours
- SITHCCC005 Prepare dishes using basic methods of cookery45.0 hours
- SITHPAT006 Produce desserts100.0 hours
- SITXWHS002 Identify hazards, assess and control safety risks30.0 hours
- BSBDIV501 Manage diversity in the workplace60.0 hours
- SITXCCS007 Enhance customer service experiences40.0 hours
- SITXCOM005 Manage conflict20.0 hours
- SITXFIN003 Manage finances within a budget30.0 hours
- SITXHRM003 Lead and manage people60.0 hours
- SITXMGT001 Monitor work operations20.0 hours
- SITXWHS003 Implement and monitor work health and safety practices30.0 hours
- SITHCCC018 Prepare food to meet special dietary requirements75.0 hours
- SITHKOP005 Coordinate cooking operations100.0 hours
- SITHASC002 Prepare asian appetisers and snacks45.0 hours
- SITHCCC006 Prepare appetisers and salads25.0 hours
- SITHCCC007 Prepare stocks, sauces and soups35.0 hours
- SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes45.0 hours
- SITHCCC012 Prepare poultry dishes25.0 hours
- SITHCCC013 Prepare seafood dishes30.0 hours
- SITHCCC014 Prepare meat dishes50.0 hours
Is this the course for you?
Enrol now or enquire about this course.
