This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs,
This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
The unit applies to all tourism, travel, hospitality and event sectors.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Madhu Sudan Duggal
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
The unit applies to all tourism, travel, hospitality and event sectors.
The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 45
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
- Teacher: Shilpi Agarwal
- Teacher: Dean Lambeski
- Teacher: Manish Pal
- Teacher: Manish Srivastava
- Teacher: Jordan TING
- Enrolled students: 47