Project Description
Eligible Students
Entry Requirements
Computer Requirements
You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:
Career Insights
Possible job titles include:
- Banquet or function manager.
- Bar manager.
- Café manager.
- Chef de cuisine.
- Chef patissier.
- Club manager.
- Executive housekeeper.
- Front office manager.
- Gaming manager.
- Kitchen manager.
- Motel manager.
- Restaurant manager.
- Sous chef.
- Unit manager catering operations.
Delivery
- 100% Online
- Blended Learning
Assessments
Assessment will usually commence in the session following delivery. Students will be required to perform a range of assessment tasks including but not limited to the;
- Written Questions
- Project
- Case Studies
- Assignments
- Demonstration / Observation
- Role Plays
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Course Structure
| Core Units |
|---|
| BSBDIV501 – Manage diversity in the workplace |
| BSBMGT517 – Manage operational plan |
| SITXCCS007 – Enhance customer service experiences |
| SITXCCS008 – Develop and manage quality customer service practices |
| SITXCOM005 – Manage conflict |
| SITXFIN003 – Manage finances within a budget |
| SITXFIN004 – Prepare and monitor budgets |
| 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 |
| SITXWHS003 – Implement and monitor work health and safety practices |
| SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes |
| Elective Units |
|---|
| SITXFSA001- Use hygienic practices for food safety |
| SITHCCC005 – Prepare dishes using basic methods of cookery |
| SITHCCC001 – Use food preparation equipment |
| SITHCCC006 – Prepare appetisers and salads |
| SITHCCC007 – Prepare stocks, sauces and soups |
| SITHCCC013 – Prepare seafood dishes |
| SITHCCC014 – Prepare meat dishes |
| SITHCCC012 – Prepare poultry dishes |
| SITHCCC019 – Produce cakes, pastries and breads |
| SITHPAT006 – Produce desserts |
| SITHCCC018 – Prepare food to meet special dietary requirements |
| SITHCCC003 – Prepare and present sandwiches |
| SITXWHS002 – Identify hazards, assess and control safety risks |
| SITHCCC020 – Work effectively as a cook |
Work Placement
Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given the option to select their workplace provided the workplace meets the institute’s requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 for 20 weeks and above their 20 hours of regular scheduled classes.
Course requires the completion of the following 28 Units (including 14 Core and 14 Electives)
Fees
Full fee $3550
Payment Plans
Payment Options
Weekly and monthly payment plans available