This course focuses on operational, financial and people management, by giving the student the skills needed to work as front of house service personnel as well as incorporating management skills. The course incorporates topics such as business management, marketing and human resources.
Duration
60 weeks
Adelaide, Brisbane, Melbourne and Sydney
Students complete work based training as part of this course; it will be conducted off campus with our industry partners in the same state as your course.
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Entry Requirements
For direct entry applicants must have prior knowledge or experience in the hospitality industry equivalent to a Certificate III in Hospitality or have successfully completed an Australian Year 11 or an equivalent qualification.
Applicants who do not satisfy direct entry requirements will be assessed individually to assess skills and aptitude to study.
Stage 1 ADHM 001
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| Unit Code | Unit of Competency | |
|---|---|---|
| SITXOHS002A | Follow workplace hygiene procedures | |
| SITXOHS001 | A Follow health, safety and security procedures | |
| SITHFAB009A | Provide Responsible Service of Alcohol | |
| SITHFAB001B | Clean and tidy bar | |
| SITHIND001A | Develop and update hospitality industry knowledge | |
| SITXCOM001A | Work with colleagues and customers | |
| SITXCOM002A | Work in a socially diverse environment | |
| SITXCOM003A | Deal with conflict situationas | |
| SITXINV001A | Receive and store stock | |
| SITXCCS002A | Provide quality customer service | |
| SITHFAB003A | Serve food and beverages to customers | |
| This stage is delivered in the classroom | ||
Stage 2 ADHM 002
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| Unit Code | Unit of Competency | |
| SITXHRM001A | Coach others in job skills | |
| SITXFIN003A | Interpret financial information | |
| SITXFIN004A | Manage finances within a budget | |
| SITXHRM005A | Lead and manage people | |
| SITXINV002A | Control and order stock | |
| SITXMGT001A | Monitor work operations | |
| SITXOHS004A | Implement and monitor workplace health, safety and security practices | |
| This stage is delivered in the classroom | ||
Stage 3 ADHM 003
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| SITHIND003A | Provide and coordinate hospitality service | |
| This stage is delivered as work placement | ||
Stage 4 ADHM 004
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| Unit Code | Unit of Competency | |
| SIRXQUA001A | Develop innovative ideas at work | |
| SIRXQUA002A | Lead a team to foster innovation | |
| SIRXSLS001A | Sell products and services | |
| SIRXSLS002A | Advise on products and services | |
| SITXHRM007A | Manage workplace diversity | |
| SITXMGT003A | Manage projects | |
| SITXMPR003A | Plan and implement sales activities | |
| SITXMPR004A | Coordinate marketing activities | |
| SITXOHS005A | Establish and maintain an OHS system | |
| This stage is delivered in the classroom | ||
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Stage 5 ADHM 005
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| Unit Code | Unit of Competency | |
| SITXADM002A | Source and present information | |
| SITXADM003A | Write business documents | |
| SITXADM004A | Plan and manage meetings | |
| SITXCCS003A | Manage quality customer service | |
| SITXFIN005A | Prepare and monitor budgets | |
| SITXGLC001A | Develop and update legal knowledge required for business compliance | |
| SITXHRM002A | Recruit, select and induct staff | |
| SITXHRM003A | Roster staff | |
| SITXHRM006A | Monitor staff performance | |
| SITXMGT002A | Develop and implement operational plans | |
| SITXMGT006A | Establish and conduct business relationships | |
| This stage is delivered in the classroom | ||
Stage 6 ADHM 006
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| Unit Code | Unit of Competency | |
| SITXCOM005A | Make presentations | |
| SITXFIN007A | Manage physical assets | |
| SITXFIN008A | Manage financial operations | |
| SITXMGT004A | Develop and implement a business plan | |
| SITXMGT005A | Manage business risk | |
| SITXMPR001A | Coordinate the production of brochures and marketing materials | |
| SITXMPR005A | Develop and manage marketing strategies | |
| SITXMPR002A | Create a promotional display or stand | |
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This stage is delivered in the classroom |
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Mode of Study
This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.
This course includes a variety of delivery methods:
This course provides an excellent gateway into Carrick Higher Education Bachelor of Business (Hospitality and Tourism Management) degree.
Text Book list will be issued during Orientation.
Carrick Institute of Education is a registered provider for VET FEE-HELP. If you are an Australian citizen or Permanent Humanitarian Visa holder, you may be eligible for Commonwealth assistance through VET FEE-HELP.
Find out more
For the Fee for Service price, please contact Carrick study@carrick.edu.au
The costs of text books, kits and materials are the responsibility of students and range from $0 - $1,000.
Information on booklists, kits and materials are issued by request or during Orientation.
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