About the course
About the course
If you’re a senior hospitality operator who wants to coordinate operations, enrol in 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
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Last updated:
27 Sep 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
Intake Dates & Course Length
January and July
Full time: 2 years (incorporates the Certificate III in Commercial Cookery (12 months) and the Certificate IV in Commercial Cookery (6 months)
This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.
For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page.
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.
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.
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
Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.
International students: you may wish to apply or package this course with the Bachelor of Hospitality Management at Box Hill Institute.
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
| Full Fee | |
| Tuition Fee | $15,435 |
| Service Fee | $166 |
| Core Skills Support Fee | $83 |
| Material Fee | $120 |
| Retain Course Items | $0 |
| Total Course Estimate | $15,804 |
| Payable Estimate (at commencement) | $15,804 |
Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. 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
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
- SITXFIN004 Prepare And Monitor Budgets30.0 hours
- SITXGLC001 Research And Comply With Regulatory Requirements80.0 hours
This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
- 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
This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.
- SITXFSA001 Use Hygienic Practices For Food Safety15.0 hours
- SITHCCC005 Prepare Dishes Using Basic Methods Of Cookery45.0 hours
- SITHPAT006 Produce Desserts100.0 hours
- SITHCCC015 Produce And Serve Food For Buffets25.0 hours
- SITXWHS002 Identify Hazards, Assess And Control Safety Risks30.0 hours
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
- 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.
