DIPLOMA OF HOSPITALITY MANAGEMENT
Commercial Cookery Pathway (Stand-alone Qualification)
- 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 |
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 |