114516B - SIT50422

Diploma Of Hospitality Management

Cookery

This qualification 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.

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Course Brief

This qualification 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. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Program Content

The training program covers 11 units of competency taken from the qualification. It has total Core units of 17 Elective Units, participants are required to successfully complete all 28 core units.

Course Overview

Unlock your potential and master the art of creating unforgettable experiences.
Learn to lead, inspire, and deliver unforgettable experiences in the world of service

Duration

26 Weeks

Total Course Fee

AUD $ 14,500

Units

11 Core & 17 Elective

Model & Delivery

Full Time and Face to Face

Course Description

Resources

Students are issued with learning materials and handouts relevant to each unit.

Reassessment

Students can have three reassessments of NYC (Not Yet Competent) free of charge provided that the submission of assessments has been done on time. Further, if a student fails more than three times in the unit, the student will have to repeat that unit and charges will be AUD$350.00 per unit (GST will not be charged).

Recognition

This course holds national accreditation under the Australian Qualification Framework (AQF).

Eligibility/ Entry requirements

This qualiﬁcation requires a minimum of year 12 completion or equivalent. Global Institute of Training and Education requires students to be a minimum of 18 years of age and to demonstrate that they have sufficient English Language, Literacy, and Numeracy (LLN) through satisfactory completion of GIE’s pre-enrolment LLN test. International students may be required to provide evidence of their English Language Proﬁciency to the minimum level of 6 in IELTS or equivalent. (Please check the Department of Home Affairs website on www.homeaffairs.gov.au for student visa requirements).

Further Education

Learners who successfully complete this qualification may wish to consider further study such as: SIT60322 Advanced Diploma of Hospitality Management

Employment Pathway

The Diploma of Hospitality Management is in the Hospitality Field of Education.

Tourism
Travel and Hospitality

Unit Code	Unit Title	Core	Elective
SITHIND006	Source and use information on the hospitality industry		Elective
SITHCCC023	Use food preparation equipment		Elective – Group C
SITHCCC026	Package prepared foodstuffs		Elective – Group C
SITHCCC027	Prepare dishes using basic methods of cookery		Elective – Group C
SITHCCC028	Prepare appetisers and salads		Elective – Group C
SITHCCC029	Prepare stocks, sauces and soups		Elective – Group C
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes		Elective – Group C
SITHCCC031	Prepare vegetarian and vegan dishes		Elective – Group C
SITHCCC035	Prepare poultry dishes		Elective – Group C
SITHCCC036	Prepare meat dishes		Elective – Group C
SITHCCC037	Prepare seafood dishes		Elective – Group C
SITHCCC038	Produce and serve food for buffets		Elective – Group C
SITHCCC040	Prepare and serve cheese		Elective
SITHCCC043	Work effectively as a cook		Elective – Group B
SITXCCS015	Enhance customer service experiences	Core
SITXCCS016	Develop and manage quality customer service practices	Core
SITXCOM010	Manage conflict	Core
SITXFIN009	Manage finances within a budget	Core
SITXFIN010	Prepare and monitor budgets	Core
SITXFSA005	Use hygienic practices for food safety		Elective – Group A
SITXFSA006	Participate in safe food handling practices		Elective
SITXGLC002	Identify and manage legal risks and comply with law	Core
SITXHRM008	Roster staff	Core
SITXHRM009	Lead and manage people	Core
SITXINV008	Control Stock		Elective
SITXMGT004	Monitor work operations	Core
SITXMGT005	Establish and conduct business relationships	Core
SITXWHS007	Implement and monitor work health and safety practices	Core

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