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.

CRICOS code: 095036B

 

Course Duration

 Total course duration of 92 weeks include:

  • Face-to-face sessions in classroom

  • Practical training and assessment

 

Entry Requirement

  • Completion of Year 10 or equivalent

  • Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

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:

  • Underpinning knowledge assessment through written exam questions

  • Projects and presentations

  • Practical observation

  • 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. Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course, SIT40516 Certificate IV in Commercial Cookery course and SIT50416 Diploma of Hospitality Management (Commercial Cookery), students will received credit transfer if they have successfully completed these courses.

 

Core Units

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

BSBDIV501*   Manage diversity in the workplace

BSBMGT517* Manage operational plan

SITXCCS008* Develop and manage quality customer service practices

SITXFIN003*  Manage finances within a budget

SITXFIN004*  Prepare and monitor budgets

SITXGLC001* Research and comply with regulatory requirements

SITXHRM003* Lead and manage people

SITXMGT001* Monitor work operations

SITXMGT002* Establish and conduct business relationships

Elective Units

SITXFSA001* Use hygienic practices for food safety

SITXINV002* Maintain the quality of perishable items

SITXCCS007* Develop and manage quality customer service practice

SITXCOM005* Manage conflict

SITXHRM002* Roster Staff

SITXWHS003* Implement and monitor work health and safety practices

SITHCCC001* Use food preparation equipment

SITHCCC003* Prepare and present sandwiches

SITHCCC005* Prepare dishes using basic methods of cookery

SITHCCC006* Prepare appetisers and salads

SITHCCC007* Prepare stocks, sauces and soups

SITHCCC008* Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012* Prepare poultry dishes

SITHCCC013* Prepare seafood dishes

SITHCCC018* Prepare food to meet special dietary requirements

SITHCCC019* Produce cakes, pastries and breads

SITHKOP005* Coordinate cooking operations

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)

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RTO number:41041   CRICOS code:03402B   ABN: 49 168 023 961