This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions
The Resource Fee covers equipment and resources used in the delivery of your course at KCBT
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
To attain a Diploma of Hospitality 28 units must be achieved:
** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.
|Unit Code and Title||Type|
|BSBDIV501 Manage diversity in the workplace||Core|
|BSBMGT517 Manage operational plan||Core|
|SITXCCS007 Enhance customer service experiences||Core|
|SITXCCS008 Develop and manage quality customer service practices||Core|
|SITXCOM005 Manage conflict||Core|
|SITXFIN004 Prepare and monitor budgets||Core|
|SITXFIN003 Manage finances within a budget||Core|
|SITXGLC001 Research and comply with regulatory requirements||Core|
|SITXHRM002 Roster staff||Core|
|SITXHRM003 Lead and manage people||Core|
|SITXMGT001 Monitor work operations||Core|
|SITXWHS003 Implement and monitor work health and safety practices||Core|
|SITXMGT002 Establish and conduct business relationships||Core|
|SITXFSA001Use hygienic practices for food safety||Elective|
|SITHCCC020 Work effectively as a cook**||Elective|
|Group C (other group C elective are listed below)|
|SITHCCC001 Use food preparation equipment**||Elective|
|SITHCCC006 Prepare appetisers and salads**||Elective|
|SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes**||Elective|
|SITHCCC007 Prepare stocks, sauces and soups**||Elective|
|SITHCCC012 Prepare poultry dishes**||Elective|
|SITHCCC013 Prepare seafood dishes**||Elective|
|SITHCCC014 Prepare meat dishes**||Elective|
|SITHCCC005 Prepare dishes using basic methods of cookery**||Elective|
|SITXFSA002 Participate in safe food handling practices||Elective|
|SITHCCC018 Prepare food to meet special dietary requirements**||Elective|
|SITXINV002 Maintain the quality of perishable items**||Elective|
|SITXHRM001 Coach others in job skills||Elective|
|SITHKOP002 Plan and cost basic menus||Elective|
All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen.
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (https://kcbt.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form ()
Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Employment opportunities resulting from the completion of this course may include following job roles:
Pathways from the qualification: