SIT60316 Advanced Diploma of Hospitality Management – Commercial Cookery Pathway

Summary

CRICOS course code: 095036B

Level of study: Pathways to Undergraduate

Summary

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:

  • Executive chef
  • Executive soups chef
  • Head chef
  • Area manager or operations manager
  • Café, club, or restaurant manager
  • Food and beverage manager
  • Motel 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 Advanced Diploma of Hospitality Management, students can progress to undergraduate degree level studies at universities.

Units of Competencies

There are 33 units that must be completed for this qualification. Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course, SIT40516 Certificate IV in Commercial Cookery course and SIT50416 Diploma of Hospitality Management (Commercial Cookery), students will received credit transfer if they have successfully completed these courses.

Core Units

  • BSBFIM601 Manage finances

    BSBMGT617 Develop and implement a business plan

    SITXFIN005 Manage physical assets

    SITXHRM004 Recruit, select and induct staff

    SITXHRM006 Monitor staff performance

    SITXMPR007 Develop and implement marketing strategies

    SITXWHS004 Establish and maintain a work health and safety system

    ?BSBDIV501 Manage diversity in the workplace

    BSBMGT517 Manage operational plan

    SITXCCS008 Develop and manage quality customer service practices

    SITXFIN003 Manage finances within a budget

    SITXFIN004 Prepare and monitor budgets

    SITXGLC001 Research and comply with regulatory requirements

    SITXHRM003 Lead and manage people

    SITXMGT001 Monitor work operations

    SITXMGT002 Establish and conduct business relationships

    ?Elective Units

    SITXFSA001 Use hygienic practices for food safety

    SITXINV002 Maintain the quality of perishable items

    SITXCCS007 Develop and manage quality customer service practice

    SITXCOM005 Manage conflict

    SITXHRM002 Roster Staff

    SITXWHS003 Implement and monitor work health and safety practices

    SITHCCC001 Use food preparation equipment

    SITHCCC003 Prepare and present sandwiches

    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

* Austrade is passing on information provided by the institution and makes no representation about the accuracy of the information provided. Check with the institution before you make any decision.

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