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 the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control and budgeting.
Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control and operational planning. Develop communication and leadership skills.
This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide work activities.
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations.
In the spirit of reconciliation, Stanley College acknowledges the Traditional Custodians of the country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders, past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.
