Course Units
28 units must be completed:
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11 core units
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17 elective units
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Core Units
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
1SITXMGT005 Establish and conduct business relationships
1SITXWHS007 Implement and monitor work health and safety practices
Elective Units
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023 Use food preparation equipment
SITHKOP013 Plan cooking operations
SITXFSA006 Participate in safe food handling practices
SITHCCC028 Prepare appetisers and salads
SITXHRM010 Recruit, select and induct staff
SITHFAB021 Provide responsible service of alcohol
SITXMPR012 Coordinate marketing activities
SITXMPR011 Plan and implement sales activities
SITXINV008 Control stock
SITXWHS006 Identify hazards, assess and control safety risks
SITEEVT020 Source and use information on the events industry
SITEEVT028 Manage on-site event operations
SITEEVT026 Manage event production components
SITXCCS017 Use a computerised booking system
SITEEVT023 Plan in-house events
BSBSUS511 Develop workplace policies and procedures for sustainability
Pre-requisite unit
SITXFSA005 Use hygienic practices for food safety