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NT
Diploma of Hospitality Management
26
Cluster Name Unit of Competencies Core / Elec�ve Nominal Hours
Hospitality - 1
BSBDIV501 Manage diversity in the workplace Core 40
BSBITU301 Create and use databases Elec�ve 20
BSBITU306 Design and produce business documents Elec�ve 20
SITXCOM005 Manage conflict Core 20
SITXFIN003 Manage finances within a budget Core 40
SITXHRM002 Roster staff Core 20
SITXHRM003 Lead and manage people Core 20
SITXMGT001 Monitor work opera�ons Core 20
Hospitality - 4
SITXFSA001 Use hygienic prac�ces for food safety Elec�ve 20
SITXFSA002 Par�cipate in safe food handling prac�ces Elec�ve 40
SITXWHS002 Iden�fy hazards, assess and control safety risks Elec�ve 20
SITXWHS003 Implement and monitor work health and safety prac�ces Core 40
SITHCCC020* Work effec�vely as a cook Elec�ve 20
SITHIND002 Source and use informa�on on the hospitality industry Elec�ve 20
SITHKOP005* Coordinate cooking opera�ons Elec�ve 40
Business Skills 1
BSBMGT517 Manage opera�onal plan Core 20
SITXCCS007 Enhance customer service experiences Core 40
SITXCCS008 Develop and manage quality customer service prac�ces Core 20
SITXFIN004 Prepare and monitor budgets Core 40
SITXGLC001 Research and comply with regulatory requirements Core 40
SITXMGT002 Establish and conduct business rela�onships Core 40
Business Skills 2
BSBADM502 Manage mee�ngs Elec�ve 20
BSBCMM401 Make a presentation Elec�ve 20
BSBSUS501 Develop workplace policy and procedures for sustainability Elec�ve 40
BSBRSK501 Manage risk Elec�ve 40
BSBRES401 Analyse and present research informa�on Elec�ve 20
SITXHRM004 Recruit, select and induct staff Elec�ve 40
SITXHRM006 Monitor staff performance Elec�ve 20
* Pre-requisite - SITXFSA001 Use hygienic prac�ces for food safety Total number of units = 28 (13 core units plus 15 elec�ve modules)