CRICOS Course Code: 092691F
Duration: 20 weeks including holidays
Requirement: MUST have completed SIT50416 Diploma of Hospitality Management (Commercial Cookery Stream)
Campuses: Brisbane | Hobart | Cairns
Study mode: Face to face
Course Description
This qualification is suited for students who use a broad range of hospitality skills, combined with sound knowledge of industry operations that wish to further their existing skills and knowledge within the hospitality sector. The individual may operate at a senior level using substantial industry knowledge and wide-ranging, specialised managerial skills. They will operate independently, take responsibility for others and make a range of strategic business decisions.
This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.
Entry Requirements
Students entering SIT60316 Advanced Diploma Of Hospitality Management must meet the following academic and English entry requirements:
Academic
- A candidate must be a minimum age of 18 year & above AND
- Completed the equivalent of Australian Year 12 or Diploma or higher AND
- Must have achieved any Diploma level qualification delivered over a period of minimum 1 year & over OR
- Have a minimum of 5 years of Senior Managerial experience
English requirements
International students applying either off-shore or on-shore will require:
IELTS:
- A minimum IELTS (General/Academic) test score of 5.5 or equivalent for direct entry into a VET course at Diploma level or higher;
- Up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
PTE:
- A minimum PTE (Academic) test score of 42 or equivalent for direct entry into a VET course at Diploma level or higher;
- A minimum PTE (Academic) test score of 36 or equivalent for direct entry into a VET course at Diploma level or higher & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
Cambridge English:
- A minimum Cambridge English test score of 162 or equivalent for direct entry into a VET course at Diploma level or higher;
- A minimum Cambridge English test score of 154 or equivalent for direct entry into a VET course at Diploma level or higher & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
- To provide evidence that they have studied in English for at least five (5) years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States OR
- To provide evidence that, within two (2) years of their application date, they have successfully completed in Australia, a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework OR
- Students who are on-shore (in Australia) at the time of application can undertake an internal Frontier Education Language (written & oral), Literacy and Numeracy test before the commencement of the main VET course
Career Opportunities
Possible job roles relevant to this qualification (Commercial Cookery Stream) include:
- Chef de cuisine
- Kitchen manager
- Sous chef
- Unit manager catering operations
Course Structure
Students will need to complete the following 7 units of competencies to attain the qualification (with 21 CT).
Course Units:
- BSBFIM601: Manage finances
- BSBMGT617: Develop and implement a business plan
- SITXFIN005: Manage physical assets
- SITXHRM004: Recruit, select and induct staff
- SITXHRM006: Monitor staff performance
- SITXMPR007: Develop and implement marketing strategies
- SITXWHS004: Establish and maintain a work health and safety system
Students will receive Credit Transfer for the following 26 units from Diploma of Hospitality Management (Commercial Cookery Stream):
*Students MUST provided certified transcript of Diploma of Hospitality Management (Commercial Cookery Stream) to receive Credit Transfer and complete the Credit Transfer Application form
- BSBDIV501: Manage diversity in the workplace
- BSBMGT517: Manage operational plan
- SITHCCC001: Use food preparation equipment
- 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
- SITHCCC013: Prepare seafood dishes
- SITHCCC014: Prepare meat dishes
- SITHCCC018: Prepare food to meet special dietary requirements
- SITHCCC019: Produce cakes, pastries and breads
- SITHCCC020: Work effectively as a cook
- SITHKOP004: Develop menus for special dietary requirements
- SITHKOP005: Coordinate cooking operations
- SITHPAT006: Produce desserts
- SITXCCS008: Develop and manage quality customer service practices
- SITXCOM005: Manage conflict
- SITXFIN003: Manage finances within a budget
- SITXFIN004: Prepare and monitor budgets
- SITXFSA001: Use hygienic practices for food safety
- SITXGLC001: Research and comply with regulatory requirements
- SITXHRM002: Roster Staff
- SITXHRM003: Lead and manage people
- SITXMGT001: Monitor work operations
- SITXMGT002: Establish and conduct business relationships
The duration of the Certificate III (52) & IV (23) in Commercial Cookery, Diploma of Hospitality Management (CC) (18) & Advanced Diploma of Hospitality (CC) (20) add up to 113 weeks in total.
Higher Education Pathways
Upon completing the Advanced Diploma of Hospitality Management, you will receive 24 credit exemption, which allows you to go straight into the second year of a Bachelor of Business at James Cook University.
Study Option: On Campus
Course tuition fees: Please contact Frontier Education for the current course tuition fees.
Delivery Locations: Brisbane, Cairns & Hobart
UNIQUE STUDENT IDENTIFIER
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