COMMERCIAL COOKERY COURSES

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.


This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including 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.

CRICOS code: 095036B

 

Course Duration

 The course is delivered over a period of 6 weeks include:

  • Face-to-face sessions in classroom

  • Practical training and assessment

Student may be given extra weeks to complete the assessments, with no later than 6 months from commencement.

 

Entry Requirement

  • completed successfully SIT50416 Diploma of Hospitality Management

  • at least 1 year of work experience in a managerial role in the hospitality industry

  • attended an assessment of knowledge and skills interview session

 

Career Opportunities

  • Executive chef

  • Executive sous chef

  • Head chef

  • Area manager or operations manager

  • Café, club, or restaurant manager

  • Food and beverage manager

  • Motel manager

 

Assessment

The units of competency are assessed using any of the following methods:

  • Observation / Practical Skills

  • Oral Questioning

  • Written

  • Simulated

 

Further Study

After successful completion of Advanced Diploma of Hospitality Management, students can progress to undergraduate degree level studies at universities.

 

Units of Competencies

There are 7 units that must be completed for this qualification. 

 

BSBFIM601 Manage finances

BSBMGT617 Develop and implement a business plan

SITXFIN005 Manage physical assets

SITXHRM004 Recruit, select and induct staff

SITXHRM006 Monitor staff performance

SITXMPR007 Develop and implement marketing strategies

SITXWHS004 Establish and maintain a work health and safety system

Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)