COMMERCIAL COOKERY COURSES
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 specialisation in accommodation services, cookery, food and beverage.
As part of this qualification you will undertake a supervised work placement (minimum of 120 hours) where you will be able to apply the skills and knowledge you have learned.
CRICOS code: 110948K
Course Duration
Total course duration of 52 weeks include:
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Face-to-face sessions in classroom
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Practical training and assessment
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Study Breaks
Entry Requirement
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Completion of Year 10 or equivalent
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Overseas student must have a minimum overall band of IELTS 5.5 or equivalent
Career Opportunities
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Executive chef
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Executive sous chef
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Head chef
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Area manager or operations manager
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Café, club, or restaurant manager
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Food and beverage manager
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Motel manager
Assessment
The units of competency are assessed using any of the following methods:
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Underpinning knowledge assessment through written exam questions
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Projects and presentations
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Practical observation
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Roles plays
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 33 units that must be completed for this qualification.
Core Units
BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXFIN011 Manage physical assets
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
Elective Units
SITXFSA005 Use hygienic practices for food safety
SITHKOP013 Plan cooking operations
SITHCCC023 Use food preparation equipment
SITHCCC025 Prepare and present sandwiches
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC041 Produce cakes, pastries and breads
SITXFSA006 Participate in safe food handling practices
SITHPAT016 Produce desserts
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITXINV007 Purchase goods
SITHKOP009 Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITXWHS005 Participate in safe work practices
SITXCCS015 Enhance customer service experiences
SITXCOM010 Manage conflict
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)