Diploma Of Hospitality Management
With focus on Front of House (Restaurant Management)
Unit Code | Unit Name |
---|---|
SITXCCS015 | Enhance customer service experiences |
SITXCCS016 | Develop and manage quality customer service practices |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXFSA005 | Use hygienic practices for food safety |
SITHIND008 ^ | Work effectively in hospitality service |
SITHFAB021 | Provide responsible service of alcohol |
SITHFAB023 | Operate a bar |
SITHFAB024 | Prepare and serve non-alcoholic beverages |
SITHFAB025 | Prepare and serve espresso coffee |
SITHFAB027 | Serve food and beverage |
SITHFAB030 | Prepare and serve cocktails |
SITHFAB031 | Provide advice on beers, spirits and liqueurs |
SITHFAB032 | Provide advice on Australian wines |
SITXFSA006 | Participate in safe food handling practices |
SITXCCS017 | Use a computerised booking system |
SITHFAB036 | Provide advice on food |
SITXCRI003 | Respond to a customer in crisis |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SITXHRM010 | Recruit, select and induct staff |
SITHIND006 | Source and use information on the hospitality industry |
Diploma Of Hospitality Management
With focus on Back of House (Commercial Cookery)
Unit Code | Unit Name |
---|---|
SITXCCS015 | Enhance customer service experiences |
SITXCCS016 | Develop and manage quality customer service practices |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXFSA005 | Use hygienic practices for food safety |
^SITHCCC043* | Work effectively as a cook |
SITHCCC023* | Use food preparation equipment |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHPAT016* | Produce desserts |
SITXFSA006 | Participate in safe food handling practices |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITXINV006* | Recruit, select and induct staff |
SITHKOP009* | Clean kitchen premises and equipment |