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. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming
| NO | UNIT CODE | UNIT NAME |
| 1 | SITXCCS015 | Enhance customer service experiences |
| 2 | SITXCCS016 | Develop and manage quality customer service practices |
| 3 | SITXCOM010 | Manage conflict |
| 4 | SITXFIN009 | Manage finances within a budget |
| 5 | SITXFIN010 | Prepare and monitor budgets |
| 6 | SITXGLC002 | Identify and manage legal risks and comply with law |
| 7 | SITXHRM008 | Roster staff |
| 8 | SITXHRM009 | Lead and manage people |
| 9 | SITXMGT004 | Monitor work operations |
| 10 | SITXMGT005 | Establish and conduct business relationships |
| 11 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective unit
| ELECTIVES | ||
| 12 | SITXFSA005 | Use hygienic practices for food safety |
| 13 | SITHCCC027* | Prepare dishes using basic methods of cookery |
| 14 | SITHCCC028* | Prepare appetisers and salads |
| 15 | SITHCCC029* | Prepare stocks, sauces, and soups |
| 16 | SITHCCC030* | Prepare vegetable, fruit, egg, and farinaceous dishes |
| 17 | SITHCCC035* | Prepare poultry dishes |
| 18 | SITHCCC036* | Prepare meat dishes |
| 19 | SITHCCC037* | Prepare seafood dishes |
| 20 | SITHPAT016* | Produce desserts |
| 21 | SITHCCC041* | Produce cakes, pastries, and breads |
| 22 | SITHCCC042* | Prepare food to meet special dietary requirements |
| 23 | SITHKOP010 | Plan and cost recipes |
| 24 | SITHCCC043* | Work effectively as a cook |
| 25 | SITHKOP015* | Design and cost menus |
| 26 | SITHKOP012* | Develop recipes for special dietary requirements |
| 27 | SITHCCC038* | Produce and serve food for buffets |
| 28 | SITHCCC031* | Prepare vegetarian and vegan dishes |
