Diploma Of Hospitality Management And Commercial Cookery

Commercial Cookery and Hospitality Management

The Diploma of Hospitality Management represents a qualification that is based on very sophisticated technical applications.

It involves competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes.

It reflects the role of a Manager, Chef and Sous Chef within the hospitality industry.

The course is delivered face to face in classrooms and commercial kitchens. A range of assessment methods are used, from practical observation to knowledge test to assignment work.

The Commercial cookery stream incorporates units from the Certificate IV in Kitchen Management. It is recommended that this qualification be completed before commencing the Diploma of Hospitality Management (Commercial Cookery) or packaged together. In 2 years of study you can complete a dual qualification of Certificate IV in Kitchen Management and Diploma of Hospitality (Commercial Cookery) at Academia.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia is a registered training organisation that will arrange the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

Hospitality Management Courses Melbourne and Brisbane

Core units

To achieve the Diploma of Hospitality Management you must complete 11 core units and 17 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification. Electives will differ depending on which stream you are enrolled).
The 11 core units are;

SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXCOM010 Manage conflict
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXCCS015 Enhance customer service experiences
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships

Elective units

The 17 elective units are;

SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXCOM010 Manage conflict
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXCCS015 Enhance customer service experiences
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area across a range of operational businesses.

Combining culinary skills with management skills, students who complete this course gain competence and understanding in managing every aspect of a commercial kitchen, from implementing hygiene practices and systems to managing operational business decisions.

Pathways

After the successful completion of the Diploma in Commercial Cookery, you can entry to SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery Stream)

Academia is recognised as a College delivering quality tuition in Vocational Education and Training. This recognition is demonstrated in the pathways we have achieved to date with quality Institutions in the University and Higher Education sectors. After you complete this course there is an articulation pathway with higher education providers.

Study, Assessment Methods and Facilities

This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully equipped designated computer area, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Course Recognition

Course Code: SIT50422

Course Name: Diploma of Hospitality Management

CRICOS Code: 111738A

CRICOS Duration: 79 weeks registered on CRICOS including tuition and course breaks

Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and two days a week for 20 weeks in an authorised hospitality workplace.

Course Delivery Location: Melbourne Campus (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Nationally recognised training (NRT) consists of Training Package Qualifications and Skill sets, Accredited Qualifications and Courses, Unit of Competency, and Accredited Modules that leads to vocational qualifications and credentials that are recognised across Australia

SIT50422 Diploma of Hospitality Management
Commercial Cookery Stream

Major in Commercial Cookery

Commercial Cookery and Hospitality Management

Core units

Elective units

Job Roles (Possible Careers)

Pathways

Study, Assessment Methods and Facilities

Course Recognition

Hospitality Management Courses & Pathway Options

SIT50422 Diploma of Hospitality ManagementCommercial Cookery Stream

Major in Commercial Cookery

Commercial Cookery and Hospitality Management

Core units

Elective units

Job Roles (Possible Careers)

Pathways

Study, Assessment Methods and Facilities

Course Recognition

Hospitality Management Courses & Pathway Options

SIT50422 Diploma of Hospitality Management
Commercial Cookery Stream