This course builds on the skills gained in the Certificate III qualification, and provides students with an emphasis on increasing the skills and training required for a supervisory position. Students will develop an understanding of business operations such as project management and office coordination.
60 weeks
300 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.
Brisbane, Melbourne and Sydney
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Stage 1
|
|
| Unit Code | Unit of Competency |
|---|---|
| SITXOHS002A | Follow workplace hygiene procedures |
| SITHCCC001B | Organise and prepare food |
| SITHCCC002A | Present Food |
| SITHCCC003B | Receive and store kitchen supplies |
| SITHCCC004B | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXOHS001B | Follow health, safety and security procedures |
| HLTFA301B | Apply first aid |
Stage 2
|
|
| Unit Code | Unit of Competency |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC011A | Select, prepare and cook seafood |
| SITHCCC016A | Develop cost effective menus |
| SITXFSA001A | Implement food safety procedures |
| SITHCCC010A | Select, prepare and cook poultry |
Stage 3
|
|
| Unit Code | Unit of Competency |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| Work Placement | |
Stage 4
|
|
| Unit Code | Unit of Competency |
| SITHCCC028A | Prepare, cook and serve food for menus |
Stage 5 |
|
| Unit Code | Unit of Competency |
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHCCC015A | Plan and prepare food for buffets |
| SITXCCS002A | Provide quality customer service |
| SITXINV001A | Receive and store stock |
| SITXHRM001A | Coach others in job skills |
| SITXCOM003A | Deal with conflict situations |
| SITHIND001B | Develop and update hospitality industry knowledge |
Stage 6
|
|
| Unit Code | Unit of Competency |
| SITHCCC026A | Establish and maintain quality control of food |
| SITHCCC033B | Apply catering control principles |
| SITXFIN003A | Interpret financial information |
| SITXFIN004A | Manage finances within a budget |
| SITHCCC025A | Monitor catering revenue and costs |
| SITXFSA002A | Develop and implement a food safety program |
| SITXHRM005A | Lead and manage people |
| SITXINV002A | Control and order stock |
| SITXMGT001A | Monitor work operations |
| SITXOHS004B | Implement and monitor workplace health, safety and security practices |
Please note: Animal products are used in the delivery of this course
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.
This course includes a variety of delivery methods:
Cost of uniform and tool kit ranges from A$400 to A$500.
Upon successfully completion of this qualification, students will be eligible to apply for entry into the Diploma of Hospitality program.
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