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 from 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.
Students must be at least 18 years old when they commence studies.
This course incorporates practical instruction in commercial kitchens at SuniTAFE and has a requirement for 240 hours of practical placement.
Students are provided a knife kit, uniform and shoes (valued at over $300) at no additional cost on commencement.
| Duration | 78 weeks |
| English Proficiency | IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE. |
| Fees per Term (AUD) | $3,750 |
| Total Fees (AUD) | $22,500 |
| Course Start Dates | 30 January, 24 April, 10 July, 2 October 2023 |
| Academic Requirements | Completion of equivalent of Australian Year 11. |
| Work-Based Training | This course includes compulsory practical work-based training of 240 hours of cooking and kitchen management. Some placement hours will be obtained at SuniTASTE training restaurant with the remainder in local businesses. |
| Study Mode | Full-time, face to face classes, 21 hours per week. Classes are timetabled 3 days per week. |
| 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 |
| Code | Unit Name | Hours |
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC017 | Handle and serve cheese | 5 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITHPAT005 | Produce petits fours | 30 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXGLC001 | Research and comply with regulatory requirements | 80 |
| SITXHRM002 | Roster staff | 30 |
| SITXWHS001 | Participate in safe work practices | 12 |
