Diploma of Hospitality Management (Commercial Cookery Pathway)
Course Overview
Kick-start a career in our fast growing and diverse hospitality industry. Be equipped with the skills and knowledge to be competent as a Restaurant or Function Manager in the Hospitality industry. You will acquire the knowledge to plan, organise and coordinate events, projects and functions. You will learn to control, monitor and evaluate systems and procedures to ensure smooth hospitality operations and gain managerial competencies to effectively manage a team.
On completion of the SIT50416 Diploma of Hospitality Management, students may pursue a SIT60316 Advanced Diploma of Hospitality Management at Stanley College or bachelors degree at Stanley College or selected bachelor courses at universities.
Course Structure
The following 28 units of competency must be successfully completed to achieve this qualification:
- SITXFSA001 Use hygienic practices for food safety
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXINV002 Maintain the quality of perishable items
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- BSBSUS411 Implement and monitor environmentally sustainable work practices
- SITXFIN003 Manage finances within a budget
- SITXWHS003 Implement and monitor work health and safety practices
- SITXHRM003 Lead and manage people
- BSBDIV501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXMGT001 Monitor work operations
- HLTAID011 Provide first aid
- SITXHRM004 Recruit select and induct staff
- SITHFAB002 Provide responsible service of alcohol*
- SITXFIN004 Prepare and monitor budgets*
- SITXHRM002 Roster Staff*
- SITXGLC001 Research and comply with regulatory requirements*
- SITXCCS007 Enhance customer service experiences*
- SITHFAB016 Provide advice on food*
- SITXCCS008 Develop and manage quality customer service practices*
- SITXMGT002 Establish and conduct business relationships*
- BSBMGT517 Manage Operational Plan*
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completion of Australian Year 12 or equivalent;
|
| Language Requirement | |
|---|---|
| English Language Requirements | English Proficiency Upper-intermediate level of English OR IELTS Test Score of 5.5 OR Other recognised English Language tests such as: TOEFL iBT Test Score of 65 PTE Academic Test Score of 42 Cambridge English: FCE OET D Grade TOEFL PBT Test Score of 513 TOEIC 605 |
Career Opportunities
This qualification suits students seeking a career in the following job role:
- Chef de Cuisine
- Kitchen Manager
- Sous Chef