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
- 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
This course is delivered for 23–26 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.
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)
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN004||Prepare and monitor budgets|
|BSBMGT517||Manage operational plan|
|BSBDIV501*||Manage diversity in the work place|
|SITXFIN003*||Manage finances within a budget|
|SITXHRM003*||Lead and manage people|
|SITXMGT001*||Monitor work operations|
|SITXWHS003*||Implement and monitor work health and safety practices|
|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
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
Gold Coast, Sydney (Parramatta Campus) and Melbourne