Diploma of Hospitality Management – Commercial Cookery Stream

Course Code: SIT50416

CRICOS Code: 090983K

Intakes: January/April/July/September

Course Length: 2 year

Campus: Melbourne

Study Mode: Full-time

INTERNATIONAL STUDENTS

Course Overview:

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure:

To receive this qualification you must complete 28 units, 13 core units and 15 elective units. 21 of the units would have been completed in the Certificate IV in Commercial Cookery.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 6 stages are completed in the Certificate IV. Stage 7 and 8 each comprise of 10 weeks, with holidays in between.

Work-based Training (completed in the Certificate IV)
As part of the course, student are required to complete 48 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace*
  • BSBMGT501 Manage Operational Plan
  • SITXCCS007 Enhance Customer Service Experiences
  • SITXCCS008 Develop and Manage Quality Customer Service Practices
  • SITXCOM005 Manage Conflict*
  • SITXFIN003 Manage Finances Within a Budget*
  • SITXFIN004 Prepare and Monitor Budgets
  • SITXGLC001 Research and Comply with Regulatory Requirements
  • SITXHRM002 Roster Staff
  • SITXHRM003 Lead and Manage People*
  • SITXMGT001 Monitor Work Operations*
  • SITXMGT002 Establish and Conduct Business Relationships
  • SITXWHS003 Implement and Monitor Work Health and Safety Practices*
  • SITHCCC020 Work Effectively as a Cook*
  • 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*
  • SITHCCC013 Prepare Seafood Dishes*
  • SITHCCC014 Prepare Meat Dishes*
  • SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
  • SITHCCC019 Produce Cakes, Pastries and Breads*
  • SITHKOP002 Plan and Cost Basic Menus*
  • SITXINV002 Maintain the Quality of Perishable Items*
  • SITFSA001 Use Hygienic Practices for Food Safety*
  • SITXFSA002 Participate in Safe Food Handling Practices*
  • SITXHRM001 Coach Others in Job Skills*

*credit exemption granted from Certificate III/IV

Requirements:

Completion of Certificate IV in Commercial Cookery. Completed YR 12 or equivalent and IELTS 5.5 or equivalent.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

Graduates can expect to find work in the hospitality industry in one of the following roles:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

Dates:

View all dates on our website.

Fees:

View fee list on our website.

Material Fees:

$700

LOCAL STUDENTS

Course Overview:

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality teaches you how to take charge in the fast-paced and exciting world of hospitality.You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure:

To receive this qualification you must complete 28 units, 13 core units and 15 elective units. 21 of the units would have been completed in the Certificate IV in commercial Cookery.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 6 stages are completed in the Certificate IV. Stage 7 and 8 each comprise of 10 weeks, with holidays in between.

Work Based Training (completed in the Certificate IV)
As part of the course, student are required to complete 48 occasions of Work Based Training. The College will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace*
  • BSBMGT501 Manage Operational Plan
  • SITXCCS007 Enhance Customer Service Experiences
  • SITXCCS008 Develop and Manage Quality Customer Service Practices
  • SITXCOM005 Manage Conflict*
  • SITXFIN003 Manage Finances Within a Budget*
  • SITXFIN004 Prepare and Monitor Budgets
  • SITXGLC001 Research and Comply with Regulatory Requirements
  • SITXHRM002 Roster Staff
  • SITXHRM003 Lead and Manage People*
  • SITXMGT001 Monitor Work Operations*
  • SITXMGT002 Establish and Conduct Business Relationships
  • SITXWHS003 Implement and Monitor Work Health and Safety Practices*
  • SITHCCC020 Work Effectively as a Cook*
  • 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*
  • SITHCCC013 Prepare Seafood Dishes*
  • SITHCCC014 Prepare Meat Dishes*
  • SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
  • SITHCCC019 Produce Cakes, Pastries and Breads*
  • SITHKOP002 Plan and Cost Basic Menus*
  • SITXINV002 Maintain the Quality of Perishable Items*
  • SITFSA001 Use Hygienic Practices for Food Safety*
  • SITXFSA002 Participate in Safe Food Handling Practices*
  • SITXHRM001- Coach Others in Job Skills*

*credit exemption granted from Certificate III/IV

Requirements:

Completion of Certificate IV in Commercial Cookery

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

Graduates can expect to find work in the hospitality industry in one of the following roles:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

Dates:

View all dates on our website.

Fees:

Full Fee: Certificate IV fee + $5,000
Enrolment Fee: $200

Students Eligible for Skills First Funding –
Tuition $2997.50 + enrolment and material fees

For more information on the Skills First program please click here.

For Fee schedule, please see above Downloads section.

You may be eligible for VET FEE-HELP/ VET Student Loans. This is an Australian Government loan scheme that helps eligible students pay all or part of their tuition fees for Diploma, Advanced Diploma, Graduate Certificate and Graduate Diploma programs.

To be eligible for a VET FEE- HELP/ VET Student Loans you will need to meet the VET Student Loans entry requirements. For more information on VET FEE-HELP/VET Student Loan, check our website

Material Fees:

$700

Program taught in:
  • English

See 2 more programs offered by Front Cooking School »

This course is Campus based
Start Date
Open Enrollment
Duration
2 years
Full-time
Price
2,997 AUD
Local students: Tuition $2997.50 + enrolment and material fees
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