Diploma of Hospitality Management (Commercial Cookery Pathway)
Course Overview
The Diploma of Hospitality Management (Commercial Cookery Pathway) is designed for student that wat a thriving career in the world of hospitality. You will gain a broad range of skills, from the kitchen to front of house and everywhere in between! It’s your pathway to work in any hospitality industry sector as an owner or senior manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Structure
Twenty-eight (28) units including thirteen (13) core units and fifteen (15) elective units are required for the award of the SIT50416 Diploma of Hospitality Management.
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- 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
- SITXWHS002 Identify hazards, assess and control safety risks
- BSBWOR203 Work effectively with others
- SITXHRM001 Coach others in job skills
- SITHIND002 Source and use information on the hospitality industry
- BSBITU306 Design and produce business documents
- SITXFSA001 Use hygienic practices for food safety
- SITHCCC013 Prepare seafood dishes*
- SITHCCC014 Prepare meat dishes*
- SITHCCC019 Produce cakes, pastries and breads*
- SITHPAT006 Produce desserts*
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITHKOP005 Coordinate cooking operations*
- SITHCCC006 Prepare Appetisers and Salads*
- SITHCCC005 Prepare dishes using basic methods of cookery*
- SITHCCC007 Prepare Stocks, Sauces and Soups*
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have completed Certificate IV in Commercial Cookery or equivalent qualification. |
| Minimum Age to Apply | International applicants must be at least 18 years of age. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS (Academic) overall score of 5.5 or equivalent. |
Career Opportunities
Upon completion of the qualification, you can expect to find roles as a :
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Chef de Cuisine
- Chef Pâtissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Gaming Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit Manager Catering Operations
Internship or Work Placement
As part of the course, students are required to complete 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.