SIT50422 Diploma of Hospitality Management – Commercial Cookery Stream
SIT50422 Diploma of Hospitality Management – Commercial Cookery Stream
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a…
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COURSE DESCRIPTION
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.
Career Opportunities:
- Chef de cuisine
- Sous Chef
- Kitchen manager
- Bar manager
- Restaurant manager
Assessment
The units of competency are assessed using any of the following methods:
- Underpinning knowledge assessment through written exam questions
- Projects and presentations
- Practical observation
- Roles plays
Further Study
After successful completion of Diploma of Hospitality Management – Commercial Cookery stream, students can pursue the Advanced Diploma of Hospitality Management
Units of Competencies
There are 28 units in total must be completed for this qualification. Units below with are units from AILFE SIT30816 Certificate III in Commercial Cookery course and SIT40516 Certificate IV in Commercial Cookery course, students will received credit transfer if they have successfully completed these courses.
Core Units
- BSBMGT517 Manage operational plan
- SITXHRM002 Roster staff
- SITXFIN004 Prepare and monitor budgets
- SITXMGT002 Establish and conduct business relationships
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXGLC001 Research and comply with regulatory requirements
Fast track
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
Course Duration
The course is delivered over a period of 6 weeks include:
Face-to-face sessions in classroom
Practical training and assessment
Student may be given extra weeks to complete the assessments, with no later than 6 months from commencement.
REQUIREMENTS
-
Completion of Year 10 or equivalent
-
Overseas student must have a minimum overall band of IELTS 5.5 or equivalent
EDUCATIONAL INSTITUTION
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