Diploma of Hospitality

This course provides real workplace skills at an operational and supervisory level by giving students the skills needed to work as qualified chefs in a commercial kitchen as well as incorporating kitchen management subjects. The course covers everything from pastry making and filleting fish, to devising menus and cooking specialist dishes from recipes. Students will be trained as chefs and may work as chefs in small businesses or as sous chefs in larger hotel, restaurant, cafe, club, airline, hospital and executive boardroom kitchens, commercial catering operations or as event caterers.

Duration

50 weeks (CRICOS Duration 62 weeks)

Loca tions

Adelaide, Brisbane, Melbourne and Sydney

Work Based Training

Students who have not completed work based training as part of a Certificate III or Certificate IV qualification from the SIT07 Training Package will be required to complete an additional 200 hours of work based training. This work based training is provided as part of the course and will be conducted off campus with our industry partners in the same state as your course.

Course Structure

Unit CodeUnit of Competency Unit CodeUnit of Competency Unit CodeUnit of Competency Unit CodeUnit of Competency

Stage 1
SITXOHS002A	Follow workplace hygiene procedures
SITXOHS001B	Follow health, safety and security procedures
SITHFAB009A	Provide Responsible Service of Alcohol
SITHFAB001B	Clean and tidy bar
SITHIND001B	Develop and update hospitality industry knowledge
SITXCOM001A	Work with colleagues and customers
SITXCOM002A	Work in a socially diverse environment
SITXCOM003A	Deal with conflict situations
SITXINV001A	Receive and store stock
SITXCCS002A	Provide quality customer service
SITHFAB003A	Serve food and beverages to customers

Stage 2
SITXHRM001A	Coach others in job skills
SITXFIN003A	Interpret financial information
SITXFIN004A	Manage finances within a budget
SITXHRM005A	Lead and manage people
SITXINV002A	Control and order stock
SITXMGT001A	Monitor work operations
SITXOHS004AB	Implement and monitor workplace health, safety and security practices

Stage 3
SITHIND003A	Provide and coordinate hospitality service

Stage 4
SIRXQUA001A	Develop innovative ideas at work
SIRXQUA002A	Lead a team to foster innovation
SIRXSLS001A	Sell products and services
SIRXSLS002A	Advise on products and services
SITXHRM007A	Manage workplace diversity
SITXMGT003A	Manage projects
SITXMPR003A	Plan and implement sales activities
SITXMPR004A	C oordinate marketing activities
SITXOHS005A	Establish and maintain an OHS system

Stage 5
SITXADM002A	Source and present information
SITXADM003A	Write business documents
SITXADM004A	Plan and manage meetings
SITXCCS003A	Manage quality customer service
SITXFIN005A	Prepare and monitor budgets
SITXGLC001A	Develop and update legal knowledge required for business compliance
SITXHRM002A	Recruit, select and induct staff
SITXHRM003A	Roster staff
SITXHRM006A	Monitor staff performance
SITXMGT002A	Develop and implement operational plans
SITXMGT006A	Establish and conduct bus iness relationships

Please note: Animal products are used in the delivery of this course.

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery Methods

This course includes a variety of delivery methods:

Demonstrations
Classroom Instructions
Practical Activity in a Commercial Workplace
Group Work
Practical Tasks
Projects or Case Studies
Guest speakers
One-to-one mentoring
Debates
Work based research tasks
Workshops
Computer based tasks

The Next Step

Upon successful completion of this qualification, students will be eligible to apply for entry into the Advanced Diploma of Hospitality program.

Resources and Prescribed Text

Futura Australia training materials
Pearson Education Australia text books

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