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 various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
SIT50416 Diploma of Hospitality Management.
Students must be at least 18 years old when they commence studies.
This course incorporates practical instruction in a training restaurant at SuniTAFE.
Students are provided a basic knife kit and cooks uniform which are included in the tuition fee.
|English Proficiency||IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE.|
|Fees per Semester (AUD)||$7,500|
|Total Fees (AUD)||$22,500|
|Course Start Dates||February, April, July, October|
|Academic Requirements||Successful completion of the equivalent of Australian Year 11 high school studies.|
|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|
|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|
|BSBSUS201||Participate in environmentally sustainable work practices||20|
|BSBWOR203||Work effectively with others||15|
|SITHCCC011||Use cookery skills effectively||50|
|SITHCCC017||Handle and serve cheese||5|
|SITHFAB002||Provide responsible service of alcohol||10|
|SITHKOP001||Clean kitchen premises and equipment||13|
|SITHKOP006||Plan catering for events or functions||40|
|SITHPAT004||Produce yeast-based bakery products||42|
|SITXCCS006||Provide service to customers||25|
|SITXWHS001||Participate in safe work practices||12|