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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)