ACTB is CRICOS registered and welcomes students from all over the world.
CRICOS Course Code: 108417M
This nationally recognised qualification aims to equip students with a broad range of hospitality and managerial skills and sound knowledge of industry to coordinate hospitality operations. The training package provides multiskilling and specialisation in accommodation and hospitality services, including cookery and food & beverage.
This course provides a pathway to work as a departmental or small business manager across any hospitality industry sector – including, restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Though the qualification does not stipulate any entry requirements, ACTB uses the following criteria for entry into this course:
This course requires the completion of 28 units of competency.
Total: 13 core units and 15 elective units.
|Unit Code and Name||Core/ Elective|
|SITXHRM003 Lead and manage people||Core|
|SITXCCS007 Enhance customer service experiences||Core|
|SITXMGT002 Establish and conduct business relationships||Core|
|BSBDIV501 Manage diversity in the workplace||Core|
|SITXWHS003 Implement and monitor work health and safety practices||Core|
|SITXFIN004 Prepare and monitor budgets||Core|
|SITXGLC001 Research and comply with regulatory requirements||Core|
|SITXFIN003 Manage finances within a budget||Core|
|BSBMGT517 Manage operational plan||Core|
|SITXHRM002 Roster staff||Core|
|SITXMGT001 Monitor work operations||Core|
|SITXCOM005 Manage conflict||Core|
|SITXCCS008 Develop and manage quality customer service practices||Core|
|SITXFSA001 Use hygenic practices for food safety||Elective|
|SITHCCC020 Work effectively as a cook||Elective|
|BSBTWK503 Manage meetings||Elective|
|SITHCCC013 Prepare seafood dishes||Elective|
|SITHCCC012 Prepare poulty dishes||Elective|
|SITHCCC001 Use food preparation equipment||Elective|
|SITHCCC005 Prepare dishes using basic methods of cookery||Elective|
|SITHCCC018 Prepare food to meet special dietary requirements||Elective|
|SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes||Elective|
|SITHCCC007 Prepare stocks, sauces and soups||Elective|
|BSBOPS502 Manage business operational plans||Elective|
|BSBCRT511 Develop critical thinking in others||Elective|
|BSBCMM511 Communicate with influence||Elective|
|SITHKOP004 Develop menus for special dietary requirements||Elective|
|SITHKOP005 Coordinate cooking operations||Elective|
This course is delivered as Classroom-based training
|Total course duration:||up to 85 weeks (Tuition: 65 weeks; Holidays: up to 20 weeks)|
|Number of hours per week:||20 hours|
|Class timetable:||Classes may be held between 9am-9pm, Monday-Saturday (excluding public holidays).
Students are advised of their class timetables at the beginning of each term.
|Delivery location:||BRISBANE CAMPUS — 100 Brunswick St, Fortitude Valley QLD 4006
SUNSHINE COAST CAMPUS — 18-22 First Avenue, Maroochydore QLD 4558
For a full list of upcoming course start dates, see our Intake Dates page.
Assessments/Evidence-gathering techniques may include:
For a list of upcoming course intake dates click here