Monthly

27 Weeks

Study: 17 weeks // Supervised Study: 5 weeks // Holidays: 5 weeks

Cafe manager // chef de cuisine // kitchen manager // restaurant manager // sous chef // unit manager (catering operations)

Campus

Gold Coast

Academic Entry Requirement:

Students must provide evidence of successful completion of:

• Successful completion of Certificate III in Commercial Cookery
• Certificate IV or Diploma requires a minimum of Year 12 OR a minimum of a Certificate III level qualification or higher
• If there is no evidence of the above, the student must sit the Entrepreneur Language, Literacy and Numeracy (LLN) Test and achieve a satisfactory result

Please note: Home country evidence is accepted and must be translated English

Entry Requirement:

Students must pass a minimum of one of the following English Requirements:

• Upper Intermediate Certificate or higher
• Certificate IV level or higher qualification in Australia
• IELTS 5.5-6, FCE Grade B or C, CAE 160-179, TOEFL 72-94, TOEIC 400-485 (listening), 385-450 (reading)
• Entrepreneur Education English Test, achieving at least Upper Intermediate level

Please note: All English evidence provided must be within a 2 year validity period. Either within two years before the application is made, or within two years of the visa grant

Resource Requirements:

The following resources are required to complete this course:

• Computer Requirements: Students will require continual access to their own laptop computer during class and outside of class to meet distance education requirements

Please note: Students are required to purchase these items at their own expense

You may be eligible for Credit Transfers if you hold the same unit(s) from another provider. To be eligible; you must present your certified qualification at enrolment stage, together with the completed ‘Course Credit Form’. Once assessed, you will be notified of the outcome. Should your achieved units be equivalent, your CoE/course duration will be reduced according to the amount of time needed to complete the outstanding units.

SITXFSA005 Use hygienic practices for food safety       

This unit teaches you how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures to identify and control food hazards.

SITHCCC027 Prepare dishes using basic methods of cookery        

This unit teaches you how to use a range of basic cookery methods to prepare dishes, under close supervision and guidance of more senior chefs.

SITXCOM010 Manage conflict     

This unit teaches you the skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions across all tourism, travel, hospitality and event sectors.

SITXMGT004 Monitor work operations    

This unit teaches you the skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

SITHIND006 Source and use information on the hospitality industry  

This unit teaches you the skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry. The unit applies to all hospitality sectors and people working at different levels.

SITXCCS016 Develop and manage quality customer service practices

This unit teaches you the skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions, working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.

SITXFIN009 Manage finances within a budget   

This unit teaches you the skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations across all tourism, travel, hospitality and event sectors.

SITXFIN010 Prepare and monitor budgets

This unit teaches you the skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

SITXHRM008 Roster staff

This unit teaches you the skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts across all tourism, travel, hospitality and event sectors.

SITXWHS007 Implement and monitor work health and safety practices

This unit teaches you the skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.   

SITXCCS015 Enhance customer service experiences   

This unit teaches you the skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.

SITXHRM009 Lead and manage people   

This unit teaches you the skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership across all tourism, travel, hospitality and event sectors.

BSBOPS502 Manage business operational plans    

This unit teaches you the skills and knowledge required to develop and monitor the implementation of operational plans to support efficient and effective workplace practices and organisational productivity and profitability. The unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plans.

SITXMGT005 Establish and conduct business relationships   

This unit teaches you the skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.

SITXGLC002 Identify and manage legal risks and comply with law   

This unit teaches you the skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine action required to manage legal risks and to comply with applicable laws. The unit applies to legal issues arising in day-to-day business operations in all tourism, travel, hospitality and event sectors. It applies to senior personnel who operate with limited guidance from others and who are responsible for making a range of operational business and legal risk management decisions.

SITHCCC023 Use food preparation equipment     

This unit teaches you how to safely use commercial kitchen equipment to prepare a range of different food types, within general food preparation tasks in hospitality and catering organisations.

SITHCCC025 Prepare and present sandwiches    

This unit teaches you the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.

SITHCCC028 Prepare appetisers and salads     

This unit teaches you how to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC029 Prepare stocks, sauces and soups    

This unit teaches you how to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC041 Produce cakes, pastries and breads    

This unit teaches you how to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods under the guidance of more senior chefs.

SITHPAT016 Produce desserts

This unit teaches you the skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. It applies to patissiers who usually work under the guidance of more senior pastry chefs.

SITHCCC035 Prepare poultry dishes

This unit teaches you how to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods under the guidance of more senior chefs.

SITHCCC037 Prepare seafood dishes

This unit teaches you how to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs.

SITHCCC031 Prepare vegetarian and vegan dishes

This unit teaches you how to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

This unit teaches you how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC036 Prepare meat dishes

This unit teaches you how to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs. 

SITHCCC042 Prepare food to meet special dietary requirements     

This unit teaches you how to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements, under the guidance of more senior chefs.

SITHCCC043 Work effectively as a cook   

This unit teaches you the skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen, under the guidance of more senior chefs.

Please note; Timetables are subject to change.

Workshop
During this time your mentor will deliver planned training sessions which are aimed to give you introductory project management skills and knowledge. Activities may include presentations, group work, interactive games or a range of other hands on and engaging experiences.

Collaborate (facilitated learning & project work)
During this facilitated time, you will work collaboratively with your project team, or complete independent research tasks that have been delivered in the workshop sessions. You will practice skills that you have been taught by your mentor.

Practical
During this session, you will practice demonstrating required skills in a real and simulated work environment.

Canvas (Learner Management System)
Canvas is your online learning portal. Within this platform, you will be able to access your course learning materials, assessment requirements, and marked submissions. You will also be able to communicate with your Mentor within this platform, outside of timetabled hours. The system is user friendly and will help keep you on track throughout your studies.

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