HOSPITALITY (Commercial Cookery Stream)
(CRICOS Course Code 090982M ) – Commercial Cookery Stream
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 industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
The SIT50416 Diploma of Hospitality Management qualification incorporates the SIT40516 Certificate IV in Commercial Cookery qualification.
SIT50416 Diploma of Hospitality Management qualification requires the completion of 28 units which includes 13 core plus 15 elective units listed below.
The SIT50416 Diploma of Hospitality Management qualification requires completion of 28 units which includes 13 core plus 15 electives listed below:
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS0008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook*
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements*
SITXFSA002 Participate in safe food handling practices
SITHKOP004 Develop menus for special dietary requirements*
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
Students who successfully complete this course will be issued with the AQF (Australian Qualifications Framework) SIT50416 Diploma of Hospitality Management qualification. Students who partially complete this course (a minimum of one unit of competency) will be issued with a Statement of Attainment from SIT50416 Diploma of Hospitality Management qualification qualification for the unit/s of competency successfully completed.
If you complete this qualification you could gain roles such as:
- banquet or function manager
- bar manager
- cafe manager
- chef de cuisine
- chef patissier
- club manager
- kitchen manager
- restaurant manager
- sous chef
- unit manager catering operations.
Entry requirements for students to study this qualification is listed below:
- be 18 years and over
- Have satisfactorily completed Australian Year 12 or overseas equivalent school qualifications
- Minimum score of IELTS 5.5 or equivalent; or
- an English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Term fee: $3,500 per term (6 Terms – Terms 1 to 6) and $1,665 per term (2 Terms – Terms 7 to 8)
Total course fee: $24,330
Other course costs:
- Enrolment fee: Student Visa $250 (Other visas $100)
- Materials fee: $280
- Uniforms plus shoes and tool kit: $990
This qualification is delivered over 2 years, a total of 104 weeks which includes 56 contact weeks, 16 weeks of work placement plus 32 weeks of holidays.
- DAY Shift 8:30am – 04.30pm (2 days per week)
Mode of study
Minimum of 20 hours per week (includes face to face and work placement).
|Theory Subjects:||Practical in a commercial kitchen|
|Levels 2 and 6, 401 Sussex Street
SYDNEY NSW 20001
|81A Foveaux Street
SURREY HILLS NSW 2010
WORK PLACEMENT INFORMATION
In order to complete this course successfully, you are required to complete 60 service period of work placement to demonstrate they can transfer the skills they have learnt back into an actual restaurant setting.
You will need to demonstrate that you can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch and dinner and special functions for the unit SITHCCC020 – Work effectively as a cook.
You must also demonstrate that you can supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods (shifts) which includes the development of kitchen workflow schedules, mise en place lists, food preparation lists and calculate and order foods supplies for the unit SITHKOP005 – Coordinate cooking operations.
Students can progress to study SIT60316 Advanced Diploma of Hospitality Management at the successful completion of this course.
4 February 2019
23 April 2019
15 July 2019
7 October 2019
SBTA has a range of agreements with Third Party Organisations providing recruitment services on its behalf. Please note that all training, assessment, support services, issuing of AQF certificate and any other support services are provided by SBTA.
For more information see our course information guide.