This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance form others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include: chef and chef de partie.
Diploma of Hospitality Management Advanced Diploma of Hospitality Management
INTERNATIONAL STUDENTS: 3 days per week (timetabled for 21 hours per week) delivered over 6 terms (or three semesters at 20 weeks each) Three groups running concurrently, progressing each semester, subject to satisfactory course progress.
Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.
18 Months
| Code | Unit Name | Hours |
| BSBDIV501 | Manage diversity in the workplace | 60 |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 50 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHKOP004 | Develop menus for special dietary requirements | 15 |
| SITHKOP005 | Coordinate cooking operations | 100 |
| SITHPAT006 | Produce desserts | 100 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
| BSBDIV501 | Manage diversity in the workplace | 60 |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 50 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHKOP004 | Develop menus for special dietary requirements | 15 |
| SITHKOP005 | Coordinate cooking operations | 100 |
| SITHPAT006 | Produce desserts | 100 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
| Code | Unit Name | Hours |
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC017 | Handle and serve cheese | 5 |
| SITHCCC021 | Prepare specialised food items | 60 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXWHS001 | Participate in safe work practices | 12 |
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC017 | Handle and serve cheese | 5 |
| SITHCCC021 | Prepare specialised food items | 60 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXWHS001 | Participate in safe work practices | 12 |
| 2020 | 2021 | |
| Government Subsidised | $7,973 | $8,113 |
| Concession | $3,437 | $3,577 |
| Apprenticeship | $5,993 | $6,133 |
| Apprenticeship Concession | $3,048 | $3,188 |
| RPL Government Subsidised | $2,631 | $2,631 |
| RPL Concession | $526 | $526 |
| RPL Self-funded | $3,947 | $3,947 |
| Self-Funded | $9,288 | $9,428 |
| Intake | Campus | Course Details |
| 2020 Ongoing Enrolment | Mildura Campus | Full Time, Part Time, Classroom Based, Full Year, Apprentice |
| 2021 Ongoing Enrolment | Mildura Campus | Full Time, Classroom Based, Semester 1, 3 days per week, 9.00AM - 4.30PM |
| 2021 Ongoing Enrolment | Mildura Campus | International, Full Time, Classroom Based, Semester 1, 3 days per week, 9.00AM - 4.30PM |
| 2021 July | Mildura Campus | Full Time, Classroom Based, Semester 2, 3 days per week, 9.00AM - 4.30PM |
