DIPLOMA OF HOSPITALITY MANAGEMENT

Commercial Cookery Pathway (Stand-alone Qualification)NRT-Logo

  • Course National Code: SIT50416
  • Course CRICOS Code: 091052A

COURSE DESCRIPTION

This qualification reflects the role of individuals who use well-developed administrative skills and a broad knowledge base in a wide variety of hospitality contexts. They apply solutions to a defined range of problems, and analyse and evaluate information from a variety of sources. They may provide leadership and guidance to others with some responsibility for the output of others.

Graduates of this course may gain employment at the operational and supervisory level and also gain further management career opportunities in the hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.

COURSE DURATION

This course is delivered over 64 weeks (15 months) in 5 terms including 15 weeks of holidays. This stand-alone qualification is for those Cookery students who wish to have completed units of competencies delivered in Certificate 3 and 4 Commercial Cookery as well as diploma of Hospitality Management in 15 Months rather than 24 months.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • Chef de cuisine
  • Chef Patissier
  • Sous chef
  • Executive housekeeper
  • Front office manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Banquet or function manager
  • Unit manager (catering operations)

ENTRY REQUIREMENTS

Those students who wish to undertake this course should meet the following academic and English language requirements.

Those students who wish to undertake this course should meet the following academic and English language requirements.

Academic

English Language

Year 12

Upper-intermediate Level of English or
IELTS Test Score of 5.5 or
TOEFL iBT Test Score of 46 or
PTE Academic Test Score of 42 or
Cambridge English: Advanced (CAE) Test Score of 47 or
OET Pass Grade or
TOEFL PBT Test Score of 527

Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements.  Please refer to https://www.homeaffairs.gov.au/ to find out the assessment level for your country and to determine the required level of English that you should possess.

PATHWAYS INTO THE QUALIFICATION (CREDIT TRANSFER)

You may enter the qualification through a number of entry points including:

  • SIT40413 or SIT 40516 Certificate IV in Commercial Cookery or
  • SIT30813 or SIT30816 Certificate III In Commercial Cookery or
  • With acceptable industry experience in the field of hospitality

PATHWAYS FROM THE QUALIFICATION

After achieving this qualification you may choose to undertake

  • SIT60316 Advanced Diploma of Hospitality Management or
  • higher education qualifications in management (Bachelors degree in Hospitality Management / Management & Business).

STUDY & ASSESSMENT MODE

This course is delivered on face-to-face class-room based. Various structured activities and industry excursions are included to provide an opportunity to explore the current industry practices. Assessment is competency based.

COURSE FEE

Full Course Fee: (Aus) $21,800 inclusive of all learning materials.

UNITS

To be able to achieve this qualification, students must successfully complete 28 units:

1 SITXFSA001 Use hygienic practices for food safety
2 SITXINV002 Maintain the quality of perishable items
3 HLTAID003 Provide first aid
4 SITXFSA002 Participate in safe food handling practices
5 SITHCCC001 Use food preparation equipm
6 SITHCCC006 Prepare appetisers and salads
7 SITHCCC008 Prepare vegetable, fruit, egg & farinaceous dishes
8 SITHCCC019 Produce cakes, pastries and breads
9 SITHCCC012 Prepare poultry dishes
10 SITHCCC013 Prepare seafood dishes
11 SITHCCC014 Prepare meat dishes
12 SITXINV003 Purchase goods
13 SITHCCC020 Work effectively as a cook
14 SITHKOP004 Develop menus for special dietary requirements
15 SITXCOM005 Manage conflict
16 SITXHRM003 Lead and Manage People
17 BSBDIV501 Manage diversity in the workplace
18 SITXHRM002 Roster staff
19 SITXMGT001 Monitor work operations
20 SITXWHS003 Implement and monitor work health and safety practices
21 SITXFIN002 Interpret financial information
22 SITXFIN003 Manage finances within a budget
23 SITXFIN004 Prepare and monitor budgets
24 SITXCCS008 Develop and manage quality customer service
25 SITXCCS007 Enhance customer service experiences
26 BSBMGT517 Manage operational plan
27 SITXGLC001 Research and comply with regulatory requirements
28 SITXMGT002 Establish and conduct business relationships

 

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