SIT50416
Diploma of Hospitality Management (Commercial Cookery Pathway)
Study Method Classroom
Course Duration 26 Weeks
Intake Enrol Anytime
Recognition Nationally Recognised Training
Course Overview

Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control, and operational planning. Develop communication and leadership skills.

Entry Requirements
  • Completion of Stanley College SIT40516 Certificate IV in Commercial Cookery or equivalent. 

ACADEMIC

  • Completion of Australian Year 12 or equivalent

ENGLISH PROFICIENCY

  • Upper-intermediate Level of English 

                        OR

  • IELTS Test Score of 5.5 

                     OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 46
  • PTE Academic Test Score of 42
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 527
  • TOEIC 605- 880

 

Course Modules
  • SITXFSA001 Use hygienic practices for food safety
  • 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
  • SITHCCC018 Prepare food to meet special dietary requirements
  • BSBITU212 Create and use spreadsheets
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITXFIN003 Manage finances within a budget
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXHRM003 Lead and manage people
  •  BSBDIV501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXMGT001 Monitor work operations
  • BSBITU211 Produce digital text documents
  • SITXHRM004 Recruit select and induct staff
  • SITHFAB002 Provide responsible service of alcohol*
  • SITXFIN004 Prepare and monitor budgets*
  • SITXHRM002 Roster staff*
  • SITXGLC001 Research and comply with regulatory requirements*
  • SITXCCS007 Enhance customer service experiences*
  • SITHFAB016 Provide advice on food*
  • SITXCCS008 Develop and manage quality customer service practices*
  • SITXMGT002 Establish and conduct business relationships*
  • BSBMGT517 Manage Operational Plan*

*Denotes units delivered within the SIT50416 Diploma of Hospitality Management

 

Course Duration

For students who have completed Stanley College SIT40516 Certificate IV in Commercial Cookery, the course duration is 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week. 

Career Opportunities
  • Chef de Cuisine
  • Kitchen Manager
  • Sous Chef
Further Studies

On completion of the SIT50416 Diploma of Hospitality Management, students may pursue a SIT60316 Advanced Diploma of Hospitality Management at Stanley College or selected Bachelor courses at Universities.

Question and Answers

Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control, and operational planning. Develop communication and leadership skills.

  • Completion of Stanley College SIT40516 Certificate IV in Commercial Cookery or equivalent. 

ACADEMIC

  • Completion of Australian Year 12 or equivalent

ENGLISH PROFICIENCY

  • Upper-intermediate Level of English 

                        OR

  • IELTS Test Score of 5.5 

                     OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 46
  • PTE Academic Test Score of 42
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 527
  • TOEIC 605- 880

 

  • SITXFSA001 Use hygienic practices for food safety
  • 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
  • SITHCCC018 Prepare food to meet special dietary requirements
  • BSBITU212 Create and use spreadsheets
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITXFIN003 Manage finances within a budget
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXHRM003 Lead and manage people
  •  BSBDIV501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXMGT001 Monitor work operations
  • BSBITU211 Produce digital text documents
  • SITXHRM004 Recruit select and induct staff
  • SITHFAB002 Provide responsible service of alcohol*
  • SITXFIN004 Prepare and monitor budgets*
  • SITXHRM002 Roster staff*
  • SITXGLC001 Research and comply with regulatory requirements*
  • SITXCCS007 Enhance customer service experiences*
  • SITHFAB016 Provide advice on food*
  • SITXCCS008 Develop and manage quality customer service practices*
  • SITXMGT002 Establish and conduct business relationships*
  • BSBMGT517 Manage Operational Plan*

*Denotes units delivered within the SIT50416 Diploma of Hospitality Management

 

For students who have completed Stanley College SIT40516 Certificate IV in Commercial Cookery, the course duration is 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week. 

  • Chef de Cuisine
  • Kitchen Manager
  • Sous Chef
Course Provided by
Stanley College
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