Canterbury Business College

Hospitality

Certificate IV in Commercial Cookery – SIT40516

CRICOS Code: 095009E
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $16,000.00
Location: Surry Hills

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Pathways into the qualification
It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate III in commercial cookery and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.

(SIT-Tourism, Travel and Hospitality Training Package)

Cluster Name Unit of Competencies Core / Elective Nominal Hours
Hospitality - 1 BSBDIV501 Manage diversity in the workplace Core 40
BSBITU301 Create and use databases Elective 20
BSBITU306 Design and produce business documents Elective 20
SITXCOM005 Manage conflict Core 20
SITXFIN003 Manage finances within a budget Core 40
SITXHRM002 Roster staff Elective 20
SITXHRM003 Lead and manage people Core 20
SITXMGT001 Monitor work operations Core 20
Hospitality - 2 SITXFSA001 Use hygienic practices for food safety Core 20
SITXFSA002 Participate in safe food handling practices Core 40
SITXWHS002 Identify hazards, assess and control safety risks Elective 20
SITXWHS003 Implement and monitor work health and safety practices Core 40
SITHCCC020* Work effectively as a cook Core 20
SITHIND002 Source and use information on the hospitality industry Elective 20
SITHKOP005* Coordinate cooking operations Core 40
Hospitality - 3 BSBSUS401 Implement and monitor environmentally sustainable work practices Core 40
BSBITU202 Create and use spreadsheets Elective 20
SITXHRM001 Coach others in job skills Core 40
SITXINV002* Maintain the quality of perishable items Core 50
SITHKOP002 Plan and cost basic menus Core 50
Prep - 1 SITHCCC001* Use food preparation equipment Core 40
SITHCCC005* Prepare dishes using basic methods of cookery Core 40
SITHCCC006* Prepare appetisers and salads Core 50
SITHCCC007* Prepare stocks, sauces and soups Core 50
SITHCCC018* Prepare food to meet special dietary requirements Core 20
Prep - 2 SITHCCC008* Prepare vegetable, fruit, egg and farinaceous dishes Core 50
SITHCCC012* Prepare poultry dishes Core 50
SITHCCC013* Prepare seafood dishes Core 50
SITHCCC014* Prepare meat dishes Core 50
Prep - 3 SITHCCC019* Produce cakes, pastries and breads Core 60
SITHKOP004 Develop menus for special dietary requirements Core 40
SITHPAT006* Produce desserts Core 60
SITXCCS006 Provide service to customers Elective 40
* Pre-requisite - SITXFSA001 Use hygienic practices for food safety
Total number of units = 33 (26 core units plus 7 elective modules)

Please click here to download Training & Assessment Strategy for Certificate IV in Commercial Cookery – SIT40516

 

Diploma of Hospitality Management – SIT50416

CRICOS Code: 095010A
Duration: 52 Weeks (Includes Term Breaks)
*26 weeks - for students holding a lower level qualification - Certificate IV in Commercial Cookery.
Total Fees AUD: $9,000.00 (Includes Term Breaks)
Location: Surry Hills

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Pathways into the qualification

It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate IV in commercial cookery and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Advanced Diploma and Degree qualifications in Hospitality Management.

(SIT-Tourism, Travel and Hospitality Training Package)

Cluster Name Unit of Competencies Core / Elective Nominal Hours
Hospitality - 1 BSBDIV501 Manage diversity in the workplace Core 40
BSBITU301 Create and use databases Elective 20
BSBITU306 Design and produce business documents Elective 20
SITXCOM005 Manage conflict Core 20
SITXFIN003 Manage finances within a budget Core 40
SITXHRM002 Roster staff Elective 20
SITXHRM003 Lead and manage people Core 20
SITXMGT001 Monitor work operations Core 20
Hospitality - 2 SITXFSA001 Use hygienic practices for food safety Core 20
SITXFSA002 Participate in safe food handling practices Core 40
SITXWHS002 Identify hazards, assess and control safety risks Elective 20
SITXWHS003 Implement and monitor work health and safety practices Core 40
SITHCCC020* Work effectively as a cook Core 20
SITHIND002 Source and use information on the hospitality industry Elective 20
SITHKOP005* Coordinate cooking operations Core 40
Business Skills 1 BSBMGT517 Manage operational plan Core 20
SITXCCS007 Enhance customer service experiences Core 40
SITXCCS008 Develop and manage quality customer service practices Core 20
SITHKOP002 Prepare and monitor budgets Core 40
SITXGLC001 Research and comply with regulatory requirements Core 40
SITXMGT002 Establish and conduct business relationships Core 40
Business Skills 2 BSBADM502 Manage meetings Elective 20
BSBCMM401 Make a presentation Elective 20
BSBSUS501 Develop workplace policy and procedures for sustainability Elective 40
BSBRSK501 Manage risk Elective 40
BSBRES401 Analyse and present research information Elective 20
SITXHRM004 Recruit, select and induct staff Elective 40
SITXHRM006 Monitor staff performance Elective 20

* Pre-requisite - SITXFSA001 Use hygienic practices for food safety
Total number of units = 28 (13 core units plus 15 elective modules)

Please click here to download Training & Assessment Strategy for Diploma of Hospitality Management – SIT50416