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: 110947M

 

Course Duration

Total course duration of 78 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

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

 

Career Opportunities

• Chef de cuisine

• Sous Chef

• Kitchen manager

• Bar manager

• Restaurant 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 Diploma of Hospitality Management – Commercial Cookery stream, students can pursue the Advanced Diploma of Hospitality Management

 

Units of Competencies

There are 28 units in total must be completed for this qualification. 

 

Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course and SIT40516 Certificate IV in Commercial Cookery course, students will received credit transfer if they have successfully completed these courses. In this case, the total duration is 26 weeks.

 

Core Units

BSBMGT517   Manage operational plan

SITXHRM002  Roster staff

SITXFIN004    Prepare and monitor budgets

SITXMGT002  Establish and conduct business relationships

SITXCCS007  Enhance customer service experiences

SITXCCS008  Develop and manage quality customer service practices

SITXGLC001  Research and comply with regulatory requirements

​

BSBDIV501* Manage diversity in the workplace

SITXCOM005*  Manage conflict

SITXFIN003*  Manage finances within a budget

SITXHRM003*  Lead and manage people

SITXMGT001*  Monitor work operations

SITXWHS003*  Implement and monitor work health and safety practices

​

​

Elective Units

SITHCCC001*  Use food preparation equipment

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

SITHCCC003*  Prepare and present sandwiches

SITHCCC012*  Prepare poultry dishes

SITHCCC013*  Prepare seafood dishes

SITHCCC014*  Prepare meat dishes

SITHCCC018*  Prepare food to meet special dietary requirements

SITHCCC019*  Produce cakes, pastries and breads

SITXFSA001*  Use hygienic practices for food safety

SITHKOP005*  Coordinate cooking operations

SITXCCS003*  Interact with customers

SITXINV002*  Maintain the quality of perishable items

 

 

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)