Total Course Fee: AUD 22,000
Tuition Fee: AUD 20,000
Material Fee: AUD 1,750
Application Fee: AUD 250 (non-refundable)
(Application fee is non-refundable under all circumstances. Please refer to Melbourne College of Business and Technology’s refund policy
and procedure for further details)
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 industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Melbourne College of Business and Technology requires that students are able to provide evidence that they:
• Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
• Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Melbourne College of Business and Technology is able to provide.
• Have successfully completed Australian year 12 or equivalent
• Are at least at age of 18 on the date of course commencement.
Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Melbourne College of Business and Technology to identify student’s needs for additional support during their study with Melbourne College of Business and Technology.
Recommendation: It is highly recommended that student should have successfully completed SIT30816 Certificate III in Commercial Cookery or SIT40516 Certificate IV in Commercial Cookery prior commencing this course, although this is not a mandatory entry requirement.
Additional entry requirements:
• Student must have access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
• Student must have sound digital literacy and access to working internet.
• Student must be able to attend scheduled theory classes and classes to be conducted in simulated environment (if schedule during Covid-19 is varied from original schedule).
• Practicals for students must complete their practicals in Melbourne College of Business and Technology kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015. Melbourne College of Business and Technology would not be allowing more than 4 learners (or one group, whichever is less) in the class ensuring 4 sqm social distancing is maintained.
Provider Name -> Melbourne College of Business and
Technology
RTO Code -> 45217
CRICOS Code -> 03631M
Location of course -> Suite 2, Level 9, 190 Queen Street,
Melbourne VIC 3000 Australia
Delivery mode -> Face to face (Classroom based)
Duration -> 104 weeks, including 88 study weeks and
16 weeks of holidays
Study load -> 20 hours per week in the classroom