Diploma of Hospitality in commercial cookery course | Cookery course

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 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.

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment at The Culinary Workshop

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
  • SITXINV002 Maintain the quality of perishable items
  • 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
  • HLTAID003 Provide first aid
  • 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*

*Denotes units delivered within the SIT50416 Diploma of Hospitality Management

Course Entry Requirements

Academic

  • Completion of Australian Year 12 or equivalent

English Proficiency
Upper-intermediate Level of English
OR
IELTS Test Score of 5.5
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 65
  • PTE Academic Test Score of 42
  • Cambridge English: FCE
  • OET D Grade
  • TOEFL PBT Test Score of 513
  • TOEIC 605

Course Prerequisite Requirements

Completion of SIT40516 Certificate IV in Commercial Cookery

Cost

Tuition Fee: $5,200
Materials Fee: $150*

Easy payment plans available.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.

Government Funding

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.

Intake Dates

2020

  • 6 Jan
  • 16 March
  • 25 May
  • 3 Aug
  • 5 Oct

Career Opportunities

This qualification suits students seeking a career in the following job role:

  • Chef de Cuisine
  • Kitchen Manager
  • Sous Chef

Recognition of Prior Learning

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 bachelors degree at Stanley College or selected bachelor courses at universities.

For students who have completed Stanley College 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.

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment at The Culinary Workshop

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
  • SITXINV002 Maintain the quality of perishable items
  • 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
  • HLTAID003 Provide first aid
  • 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*

*Denotes units delivered within the SIT50416 Diploma of Hospitality Management

Academic

  • Completion of Australian Year 12 or equivalent

English Proficiency
Upper-intermediate Level of English
OR
IELTS Test Score of 5.5
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 65
  • PTE Academic Test Score of 42
  • Cambridge English: FCE
  • OET D Grade
  • TOEFL PBT Test Score of 513
  • TOEIC 605

Completion of SIT40516 Certificate IV in Commercial Cookery

Tuition Fee: $5,200
Materials Fee: $150*

Easy payment plans available.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.

2020

  • 6 Jan
  • 16 March
  • 25 May
  • 3 Aug
  • 5 Oct

This qualification suits students seeking a career in the following job role:

  • Chef de Cuisine
  • Kitchen Manager
  • Sous Chef

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.

On completion of the SIT50416 Diploma of Hospitality Management, students may pursue a SIT60316 Advanced Diploma of Hospitality Management at Stanley College or bachelors degree at Stanley College or selected bachelor courses at universities.

Ready to join

apply Now

Need Help?