Diploma of Hospitality
specialising in Commercial Cookery

 
 

Traineeship option available
National Code
: 
SIT50307 
CRICOS Code: 069194D 
Centre:
Hospitality and Tourism Studies
Location:
Elgar Campus,
Study Area: Hospitality 
Study Area Sub Category: Commercial Cookery 
Jump to:
Units of Competency

Duration

2 years - including Certificate III in Hospitality (Commercial Cookery) (SIT30807) (CRICOS 066444D)

Intake dates

January and July

What does this course involve?

Because this course is designed to simulate conditions in a commercial kitchen environment, you may need to attend classes between 7.30am to 11.00pm, Monday to Saturday. You will also be required to acquire work experience in order to complete the course.

This practical course will provide you with the skills to work as a qualified chef in a commercial kitchen. You will develop extensive skills in creating menus and preparing food – from appetisers to filleting fish to pastry. You will also gain operational and supervisory skills, learn how to manage a kitchen and find out how to maintain a safe workplace.

Please note: this course caters to Australian and International standards and requires the handling and tasting of alcohol, and does not include Halal products. Products containing alcohol and pork are used as part of assessment.

Entrance requirements

Australian Year 12 or equivalent with a pass.
Relevant senior employment experience in industry will be considered.

English Language Proficiency

A minimum IELTS overall score of 5.5 (Academic).
A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

Special admission requirements

  • Ability to handle beef, pork, lamb and chicken.
  • Physical ability to stand long periods of time.
  • Ability to work with people in a pressurised environment.
  • Ability to travel to TAFE according to timetabling requirements.
  • Ability to work in a time efficient manner and arrive on time.

    • Cost

    $AUD11,800 per year, plus amenities and materials fees of around $AUD400 per year, uniform and tools ($AUD650 approximately).

    What employment opportunities will I have?

    The Commercial Cookery stream may provide you with employment opportunities as a chef in a small business or as a sous chef in larger kitchens in hotels, restaurants, cafes, clubs, event caterers, airlines, hospitals or executive boardrooms.

    What further study options will I have?

    Students who successfully complete a Diploma of Hospitality specialising in Commercial Cookery or Patisserie who wish to progress into the Bachelor of Hospitality Management will receive credit of 1 year’s duration.

    Accreditation

    Nationally Recognised

    Where will I study?

    Elgar Campus,
    All fees shown are in Australian dollars and do not include living or accommodation expenses. All fees quoted are indicative and are correct at the time of publishing. In subsequent calendar years, fees may be subject to a small increase in line with annual Institute fee pricing reviews. This qualification may have prerequisites, co-requisite or bridging units from lower or higher level qualifications. For further clarification please seek advice from the Institute.
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    Units of Competency

    Core
    SITXMGT001A
    Monitor work operations
    20 hr
    SITXMGT002A
    Develop and implement operational plans
    50 hr
    SITXCOM001A
    Work with colleagues and customers
    25 hr
    SITXCCS003A
    Manage quality customer service
    30 hr
    SITXCOM002A
    Work in a socially diverse environment
    20 hr
    SITXCOM003A
    Deal with conflict situations
    20 hr
    SITXFIN003A
    Interpret financial information
    60 hr
    SITXFIN004A
    Manage finances within a budget
    30 hr
    SITXFIN005A
    Prepare and monitor budgets
    30 hr
    SITXGLC001A
    Develop and update legal knowledge required for business compliance
    80 hr
    SITXHRM001A
    Coach others in job skills
    20 hr
    SITXHRM005A
    Lead and manage people
    60 hr
    SITXHRM007A
    Manage workplace diversity
    60 hr
    SITXMGT006A
    Establish and conduct business relationships
    60 hr
    SITXOHS004A
    Implement and monitor workplace health, safety and security practices
    30 hr
    SITXOHS005A
    Establish and maintain an OHS system
    30 hr
    SITXCCS002A
    Provide quality customer service
    40 hr
    SITXFSA001A
    Implement food safety procedures
    40 hr
    SITXHRM003A
    Roster staff
    30 hr
    SITXINV001A
    Receive and store stock
    10 hr
    SITXINV002A
    Control and order stock
    25 hr
    SITXOHS001A
    Follow health, safety and security procedures
    10 hr
    SITXOHS002A
    Follow workplace hygiene procedures
    15 hr
    SITHCCC001A
    Organise and prepare food
    20 hr
    SITHCCC003A
    Receive and store kitchen supplies
    10 hr
    SITHCCC028A
    Prepare, cook and serve food for menus
    80 hr
    Commercial Cookery
    SITHIND001A
    Develop and update hospitality industry knowledge
    25 hr
    HLTFA301B
    Apply first aid
    18 hr
    SITHCCC002A
    Present food
    6 hr
    SITHCCC004A
    Clean and maintain kitchen premises
    10 hr
    SITHCCC005A
    Use basic methods of cookery
    45 hr
    SITHCCC006A
    Prepare appetisers and salads
    25 hr
    SITHCCC008A
    Prepare stocks, sauces and soups
    35 hr
    SITHCCC009A
    Prepare vegetables, fruit, eggs and farinaceous dishes
    45 hr
    SITHCCC010A
    Select, prepare and cook poultry
    25 hr
    SITHCCC013A
    Prepare hot and cold desserts
    50 hr
    SITHCCC027A
    Prepare, cook and serve food for food service
    50 hr
    SITHCCC011A
    Select, prepare and cook seafood
    30 hr
    SITHCCC012A
    Select, prepare and cook meat
    50 hr
    SITHCCC014A
    Prepare pastries, cakes and yeast goods
    40 hr
    SITHCCC016A
    Develop cost effective menus
    30 hr
    SITHCCC029A
    Prepare foods according to dietary and cultural needs
    75 hr
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