The qualification is suitable for students who have completed SIT40516 Certificate IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
Students who complete SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code: 103431J) with Federation Technology Institute will receive 21 unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H). After that they will be required to complete the 7 remaining unit of competencies to obtain the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H).
Students who complete the SIT40516 Certificate IV in Commercial Cookery with another register provider will receive unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H). Each student will be reviewed and a individual plan will be offered to the student prior to the acceptable of the enrolment.
The 21 units that are credit from the SIT40516 Certificate IV in Commercial Cookery are as follows:
|SITXFSA001||Use hygienic practices for hospitality service||CT|
|BSBDIV501||Manage diversity in the workplace||CT|
|SITXFIN003||Manage finances within a budget||CT|
|SITXHRM003||Lead and manage people||CT|
|SITXMGT001||Monitor work operations||CT|
|SITXWHS003||Implement and monitor work health and safety practices||CT|
|SITHCCC001||Use food preparation equipment||CT|
|SITHCCC005||Prepare dishes using basic methods of cookery||CT|
|SITHCCC006||Prepare appetisers and salads||CT|
|SITHCCC007||Prepare stocks, sauces and soups||CT|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||CT|
|SITHCCC012||Prepare poultry dishes||CT|
|SITHCCC013||Prepare seafood dishes||CT|
|SITHCCC014||Prepare meat dishes||CT|
|SITHCCC018||Prepare food to meet special dietary requirements||CT|
|SITHCCC019||Produce cakes, pastries and breads||CT|
|SITHCCC020||Work effectively as a cook||CT|
|SITHKOP004||Develop menus for special dietary requirements||CT|
|SITHKOP005||Coordinate cooking operations||CT|
The remaining 7 units of competency are as follows:
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
Assessments may be conducted through a combination of written questions and answers case studies, role-plays and demonstrations.
Federation Technology Institute recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.
Recognition of Prior Learning
Federation Technology Institute offers everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. You may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
You may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS Registered Provider.
Campus: Level 8, 131 Queen Street
Melbourne VIC 3000
Course name: SIT50416 Diploma of Hospitality Management
CRICOS Course Code: 103432H
Duration: This is depended on the number of units credited towards the SIT50416 Diploma of Hospitality Management.
If the student completed the SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code: 103431J) with Federation Technology Institute the duration will be a total of 26 weeks, which will consist of 20 week study and 6 week break.
Study mode: The course is delivered face-to-face on campus
20 hours per week.
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
- Sous Chef
- Chef de Partie
Call +61(03) 9600 1194
Or request a call back from one of our FTI team members.