About the course

The purpose of this course is to prepare individuals with sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. It provides a pathway to work in any hospitality industry sector such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

At present CBC only offers this course with Cookery specialisation. The course is offered as a package with SIT40516 Certificate IV in Commercial Cookery or as an upgrade to those who have already completed SIT40516 Certificate IV in Commercial Cookery.

Students must complete 6 core units and all elective units as part of SIT40516 Certificate IV in Commercial Cookery.

Employment outcomes resulting from the completion of this course may include the following roles

  • Sous Chef
  • Chef de Cuisine

Entry Requirements

  • An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent
  • 18 years and above with a High School Certificate (Year 12)
  • Completion of SIT40516 Certificate IV in Commercial Cookery

Duration

This course is delivered for 2326 weeks, which comprises of 19 study weeks and  4 weeks holiday (7 weeks holiday if over Christmas period).

Delivery mode and Assessment

The course is delivered over 20 hours per week. It consists of two 7-hour days face to face training and 6 hours of online/distance course work.

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.

An average of 10-15 hours of self-study per week is  required in this course.

 Course Structure

Total number of units = 28

13 Core units (6 units are to be completed as part of SIT40516-Certificate IV in commercial cookery)  plus

15 elective units (all elective units are to be completed as part of SIT40516-Certificate IV in commercial cookery)

Core Units
CodeTitle
SITXGLC001Research and comply with regulatory requirements
SITXMGT002Establish and conduct business relationships
SITXCCS007Enhance customer service experiences
SITXCCS008Develop and manage quality customer service practices
SITXFIN004Prepare and monitor budgets
SITXHRM002Roster staff
BSBMGT517Manage operational plan
BSBDIV501*Manage diversity in the work place
SITXCOM005*Manage conflict
SITXFIN003*Manage finances within a budget
SITXHRM003*Lead and manage people
SITXMGT001*Monitor work operations
SITXWHS003*Implement and monitor work health and safety practices

Elective Units

CodeTitle
SITXFSA001*Use hygienic practices for food safety
SITXINV002*Maintain the quality of perishable items
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
SITHCCC019*Produce cakes, pastries and breads
SITHCCC020*Work effectively as a cook
SITHKOP004*Develop menus for special dietary requirements
SITHKOP005*Coordinate cooking operations
These units must be completed as part of SIT40516 Certificate IV in Commercial Cookery

Pathways

Upon successful completion of SIT50416 Diploma of Hospitality Management, the student may pursue SIT60316 Advanced Diploma of Hospitality Management.

Recognition of Prior Learning

We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

Fees & Intakes

Please refer to International fees schedule on our website

Study locations

Gold Coast, Sydney (Parramatta Campus) and Melbourne

 

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