HOSPITALITY (Commercial Cookery Stream)
SIT60316 Advanced Diploma of Hospitality Management
(CRICOS Course Code 091140A) – Commercial Cookery Stream
The SIT60316 Advanced Diploma of Hospitality Management qualification from the Commercial Cookery Stream is suitable for students have gained substantial work experience in hospitality operations. Students will learn to operate at a senior level and apply industry knowledge and wide-ranging, specialised managerial skills. Students will learn to operate independently, take responsibility for others and make a range of strategic business decisions. Career opportunities are listed below.
This is a packaged course which incorporates the SIT40516 Certificate IV in Commerical Cookery (CRICOS Course Code 095906E) qualification.
At the successful completion of this course, students will be awarded the SIT60316 Advanced Diploma of Hospitality Management qualification with the following units:
Core units
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system
Elective units
SITXCOM005 Manage conflict
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
Career opportunities:
If you complete this qualification you could gain roles such as:
- Restaurant owner
- Kitchen operations manager
- Café owner or manager
- Executive chef
- Executive sous chef
- Head chef
- Food and beverage manager
Entry requirements:
Entry requirements for students to study this qualification is listed below:
- be 18 years and over
Academic :
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
English:
- Minimum score of IELTS 5.5 or equivalent; or
- an English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Course fees:
Term fee: $3,500 per term (6 Terms – Terms 1 to 6) and $1,665 per term (4 Terms – Terms 7 to 10)
Total course fee: $27,660
Other course costs:
- Enrolment fee: Student Visa $250 (Other visas $100)
- Materials fee: $280
- Uniforms plus shoes and tool kit: $990
Course duration:
This qualification is delivered over 2.5 years which includes 6 months of work placement and 38 weeks of holiday breasks.
Available shifts:
- DAY Shift 00am – 04.30pm (2 days per week)
MODE OF STUDY
Face-to-face, distance learning and work placement
Course Location:
| Theory Subjects: | Practical in a commercial kitchen |
| Levels 2 and 6, 401 Sussex Street
SYDNEY NSW 2001 |
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.
INTAKE DATES
4 February 2019
23 April 2019
15 July 2019
7 October 2019
CONTACT DETAILS
Main Campus
Level 2, 401 Sussex Street
SYDNEY NSW 2000
Cookery Campus
81a Foveaux Street
SURRY HILLS NSW 2010
Phone: +61 2 90486900
Email: info@sbta.com.au
For a more detailed information pack about this packaged course structure, please refer to our info-pack.