| Training Plan |
| Recognition of Prior Learning |
Apply |
|
| Purpose |
This qualification reflects the role of highly skilled senior operators who use a broad range of customer service, event planning and/or commercial cookery skills.
|
| Payment Plan |
| Payment |
Amount |
Paid By |
Upfront |
| Enrolment |
$1000.00 |
Participant |
Yes |
| Assessment |
$1500.00 |
Participant |
No |
| *International student levy |
$600.00 |
Participant |
No |
| *Any additional gap training required / per unit |
$165.00 |
Participant |
No |
| Note: All payments are represented in Australian dollars |
|
| Career Pathways |
Possible job titles include:
* banquet or function manager
* bar manager
* cafe manager
* chef de cuisine
* chef patissier
* club manager
* executive housekeeper
* front office manager
* gaming manager
* kitchen manager
* motel manager
* restaurant manager
* sous chef
* unit manager catering operations
|
| Duration |
The time frame for completion of the RPL process is dependent upon the number of units RPL is applied for, however, maximum time for completion is expected to be 5 months.
|
| Qualification Requirements |
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
|
| Assessment Requirements |
The assessment is conducted using a combination of RPL tools. These tools include a self-assessment form, third party observation report, (completed by an industry expert), a practical observation report, and an interview with your assessor.
|
| Delivery Mode |
Assessment only: Recognition of Prior Learning (See https://mttec.com.au/rpl for further information).
|
| Notes |
** Electives can be changed to suit your needs. Please contact us directly for more information.
|
| Emails |
If you use a gmail or hotmail account, please check your spam folder for enrolment confirmation and other correspondence from us.
|
| Downloads |
Student Handbook
Schedule of Fees & Charges
Privacy Policy
Language, Literacy & Numeracy (for International students only)
|
| Units of Competence |
| SITXCCS015 |
Enhance customer service experiences |
Core |
| SITXCCS016 |
Develop and manage quality customer service practices |
Core |
| SITXCOM010 |
Manage conflict |
Core |
| SITXFIN009 |
Manage finances within a budget |
Core |
| SITXFIN010 |
Prepare and monitor budgets |
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 |
| SITXMGT005 |
Establish and conduct business relationships |
Core |
| SITXWHS007 |
Implement and monitor work health and safety practices |
Core |
| SITEEVT023 |
Plan in-house events |
Elective |
| SITEEVT028 |
Manage on-site event operations |
Elective |
| SITHACS016 |
Provide accommodation reception services |
Elective |
| SITHIND006 |
Source and use information on the hospitality industry |
Elective |
| SITHIND008 |
Work effectively in hospitality service |
Elective |
| SITTPPD012 |
Package tourism products |
Elective |
| SITTTVL001 |
Access and interpret product information |
Elective |
| SITTTVL004 |
Sell tourism products or services |
Elective |
| SITXCCS010 |
Provide visitor information |
Elective |
| SITXCCS012 |
Provide lost and found services |
Elective |
| SITXCCS013 |
Provide club reception services |
Elective |
| SITXCCS017 |
Use a computerised booking system |
Elective |
| SITXCCS019 |
Prepare quotations |
Elective |
| SITXCRI003 |
Respond to a customer in crisis |
Elective |
| SITXFSA005 |
Use hygienic practices for food safety |
Elective |
| SITXHRM010 |
Recruit, select and induct staff |
Elective |
| SITXHRM012 |
Monitor staff performance |
Elective |
|
Macarthur