Diploma in
Hospitality Management
The qualification is suitable for students who want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
National Code : SIT50422
CRICOS Course Code : 111746A
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WHAT IS THESE COURSE ABOUT?
International Accreditation:
These programs are recognized under the Australian Qualifications Framework (AQF), so your certification will be internationally accredited.
Hands-on Learning:
You’ll learn from experienced instructors in a
hands-on environment with top-quality equipment.
hands-on environment with top-quality equipment.
Stay Current:
You’ll stay up to date with the latest global food trends, so you’ll always be ahead of the game.
Comprehensive Curriculum:
The course covers a variety of five-star international cuisines, blending theory with plenty of practical kitchen time, following the same high standards as in Australia.
Professional Kitchen Experience:
You’ll be learning in a professional kitchen and becoming familiar with kitchen processes by working directly with expert chefs and industry professionals.
Career Opportunities:
Whether you want to become a chef, run your own restaurant, or start a food business, this program gives you the skills and experience to turn your passion into a career.
WHAT CAN YOU EXPECT TO LEARN?
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups\
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC043 Work eectively as a cook
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC038 Produce and serve food for buets
- SITHCCC039 Produce pates and terrines
- SITHKOP010 Plan and cost recipes
- SITHKOP011 Plan and implement service of buets
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITHPAT016 Produce desserts
- SITXCOM010 Manage conflict
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN009 Manage nances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXHRM008 Roster sta
- SITXHRM009 Lead and manage people
- SITXINV006 Receive, store and maintain stock
- SITXINV007 Purchase goods
- SITXINV008 Control stock
- SITXMGT004 Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXWHS007 Implement and monitor work health and safetypractices
Types of stocks, sauces, and soups
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Types of French desserts
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Types of baked cakes and breads
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