Advanced Diploma of Hospitality Management (Commercial Cookery)
Provider:
Course Code:
SIT60322
CRICOS Code:
110948K
Qualification Level:
Advanced Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Perth, Western Australia, Australia
Course Fees:
AUD 8,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, October
Course Overview
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, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.
Course Structure
This qualification consists of the following 33 units of competency:
Core Units
- BSBFIM601 Manage finances
- BSBMGT617 Develop and implement a business plan
- SITXFIN005 Manage physical assets
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor staff performance
- SITXMPR007 Develop and implement marketing strategies
- SITXWHS004 Establish and maintain a work health and safety system
- BSBDIV501* Manage diversity in the workplace
- BSBMGT517* Manage operational plan
- SITXCCS008* Develop and manage quality customer service practices
- SITXFIN003* Manage finances within a budget
- SITXFIN004* Prepare and monitor budgets
- SITXGLC001* Research and comply with regulatory requirements
- SITXHRM003* Lead and manage people
- SITXMGT001* Monitor work operations
- SITXMGT002* Establish and conduct business relationships
Elective Units
- SITXFSA001* Use hygienic practices for food safety
- SITXINV002* Maintain the quality of perishable items
- SITXCCS007* Develop and manage quality customer service practice
- SITXCOM005* Manage conflict
- SITXHRM002* Roster Staff
- SITXWHS003* Implement and monitor work health and safety practices
- SITHCCC001* Use food preparation equipment
- SITHCCC003* Prepare and present sandwiches
- 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
- SITHCCC018* Prepare food to meet special dietary requirements
- SITHCCC019* Produce cakes, pastries and breads
- SITHKOP005* Coordinate cooking operations
NOTE: units with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course, SIT40516 Certificate IV in Commercial Cookery course and SIT50416 Diploma of Hospitality Management (Commercial Cookery), students will received credit transfer if they have successfully completed these courses. In this case, the total duration is 52 weeks.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | All students must have successfully completed Year 10 or an equivalent qualification. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students must have a minimum overall band of IELTS 5.5 or equivalent.
|
Career Opportunities
Potential employment opportunities include:
- Executive chef
- Executive sous chef
- Head chef
- Area manager or operations manager
- Café, club, or restaurant manager
- Food and beverage manager
- Motel manager
Internship or Work Placements
As part of this qualification you will undertake a supervised work placement (minimum of 120 hours) where you will be able to apply the skills and knowledge you have learned.