Employment outcomes resulting from the completion of this course may include the following roles:
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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 the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
No pathway
Employment outcomes resulting from the completion of this course may include the following roles:
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| GLC002 | Identify and manage legal risks and comply with law | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM012 | Monitor staff performance Elective | Core |
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| BSBOPS504 | Mange business risk | Elective |
| BSBOPS502 | Manage business operational plans | Elective |
| BSBTWK503 | Manage Meetings | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood | Elective |
| SITXFSA006 | Participate in safe food handling practice | Elective |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze food | Elective |
You may apply for entry into this course through our website: http://acpcollege.edu.au
