Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
Age: 18
English Proficiency: 5.5 Academic IELTS with no band score below 5
After completing SIT40516 Certificate IV in Commercial Cookery, you will have the expertise to operate a hospitality business from the ground up. This 6-month course will refine your culinary skills and build your knowledge of operational hospitality management. You will learn and apply business skills critical to the success of any business, including financial management, health and safety procedures, and people and operations management. A further 6 months' study provides a career enhancing pathway through the SIT60316 Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage confidence.
CRICOS Code: 091098J
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COURSE STRUCTURE
Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40516 - CERTIFICATE IV IN COMMERCIAL COOKERY) (6 Months)
PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)
FRENCH CULINARY TOPICS
Introduction to molecular gastronomy; demonstrations and workshops
Butchery Masterclass
Matching food with wine
Classical French and contemporary cuisines
Classical French and contemporary patés, terrines and buffet items
AUSTRALIAN UNITS OF COMPETENCY
SITHCCC015 Produce and serve food for buffets (elective)
SITHCCC021 Prepare specialised food items (elective)
SITHKOP005 Coordinate cooking operations (core)
BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
SITHKOP004 Develop menus for special dietary requirements (core)
SITXFIN004 Prepare and monitor budgets (elective)
SITXFIN003 Manage finances within a budget (core)
BSBDIV501 Manage diversity in the workplace (core)
SITXHRM003 Lead and manage people (core)
SITXMGT001 Monitor work operations (core)
SITXWHS003 Implement and monitor work health and safety practices(core)
Program 2: DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)
SIT60316 Advanced Diploma of Hospitality Management Cuisine
AUSTRALIAN UNITS OF COMPETENCY
SITHFAB007 Serve food and beverage (elective)
SITXCCS008 Develop and manage quality customer service practices (core)
BSBMGT617 Develop and implement a business plan (core)
BSBMGT517 Manage operational plan (core)
SITXFIN005 Manage physical assets (core)
SITXMPR007 Develop and implement marketing strategies (core)
SITXMGT002 Establish and conduct business relationships (core)
SITXGLC001 Research and comply with regulatory requirements (core)
SITXHRM004 Recruit, select and induct staff (core)
SITXHRM006 Monitor staff performance (core)
BSBFIM601 Manage finances (core)
Pathway
Certificate III In Commercial Cookery (12 Months) -> Certificate IV In Commercial Cookery (6 Months) -> Advanced Diploma Of Hospitality Management (6 Months)
No Course!
The Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.
Executive Chef
Restaurant Owner
Restaurant Manager
Banquet Manager
Food and Beverage Manager
Kitchen Operations Manager
Catering Manager
Food Entrepreneur
OSHC: 530 ($) per year
