Diploma of Hospitality Management (Commercial Cookery pathway)
Provider:
Course Code:
SIT50416
CRICOS Code:
097988D
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
Western Australia (Perth)
Course Fee:
$5,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per Year
Course Overview
The Diploma of Hospitality Management 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.
Course Structure
To attain the Diploma of Hospitality Management (Commercial Cookery Pathway) student will need to complete the following 28 (6 if progressing from the Cert IV Comm Cook) units of competency:
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance the customer service experience
- SITXCCS008 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
- SITHKOP005 Coordinate cooking operations
- 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
- SITHKOP002 Plan and cost basic menus
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor Staff Performance
- SITHKOP004 Develop menus for special dietary requirements
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Minimum 18 years of age. |
| Academic Entry Requirements | Successful completion of Year 12, (High School Certificate (HSC) OR equivalent) OR a Certificate IV OR equivalent OR be a mature age. Completion of SIT40516 Certificate IV in Commercial Cookery with SAI. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International English Language Testing System (IELTS) with a minimum score of 5.5 in the Academic section and no band less than 5.0 for the other sections. |
| TOEFL-IBT Score (Minimum) | Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 40 or higher. |
| PTE Score (Minimum) | Pearson Test of English (PTE) must have scored 38 or higher. |
| CAE Score (Minimum) | Cambridge English Advanced (CAE) ESOL test must have score 162 or higher. |
Career Opportunities
After successfully completing the SIT50416 Diploma of Hospitality Management, students, will be able to work in the following job roles:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication