SIT50416 Diploma of Hospitality Management (Commercial Cookery Pathway)
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SIT50416 Diploma of Hospitality Management
Commercial Cookery Pathway
CRICOS Course Code 091051B
Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control and operational planning. Develop communication and leadership skills.Course Duration
For students who have completed Stanley College SIT30816 Certificate III and SIT40516 Certificate IV in Commercial Cookery, the course duration is 20 weeks + 6 weeks of holidays.Classes are rostered for 2½ days per week + self-study component.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.
Career Opportunities
This qualification suits students seeking employment in the following job role:- Chef de Cuisine
- Kitchen Manager
- Sous Chef
Study Modes
The delivery methods for this course include:- Face-to-face classroom-based learning
- Practical training and assessment at Kalao Restaurant
Course Content
Students must successfully complete the following units:- SITXFSA001 Use hygienic practices for food safety
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- BSBITU202 Create and use spreadsheets
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXFIN003 Manage finances within a budget
- SITXWHS003 Implement and monitor work health and safety practices
- SITXHRM003 Lead and manage people
- BSBDIV501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXMGT001 Monitor work operations
- BSBITU201 Produce simple word processed documents
- SITXHRM004 Recruit select and induct staff
- SITHFAB002 Provide responsible service of alcohol*
- SITXFIN004 Prepare and monitor budgets*
- SITXHRM002 Roster staff*
- SITXGLC001 Research and comply with regulatory requirements*
- SITXCCS007 Enhance customer service experiences*
- SITHFAB016 Provide advice on food*
- SITXCCS008 Develop and manage quality customer service practices*
- SITXMGT002 Establish and conduct business relationships*
- BSBMGT517 Manage Operational Plan*
Recognition of Prior Learning / Work Experience
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.Further Studies
On completion of the SIT50416 Diploma of Hospitality Management, students may pursue a SIT60316 Advanced Diploma of Hospitality Management at Stanley College or be granted entry into selected Bachelor courses at Universities.Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.
Entry Requirements
Completion of Stanley College SIT30816 Certificate III and SIT40516 Certificate IV in Commercial Cookery or equivalent.For English language requirements, please refer to the Entry Requirements section
Cost
Tuition Fee: $5,200Material Fee: $150*
Easy payment plans available.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Other Expenses
For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here.Intakes
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