Hospitality Management (Commercial Cookery)
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.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.
As part of this qualification you will undertake a supervised work placement (minimum of 120 hours) where you will be able to apply the skills and knowledge you have learned.
Entry Requirements
- Completion of Year 10 or equivalent
- Minimum overall band of IELTS 5.5 or equivalent
Career Opportunities
- Chef de cuisine
- Sous Chef
- Kitchen manager
- Bar manager
- Restaurant manager
Study Subjects
Core Units
- Manage operational plan
- Roster staff
- Prepare and monitor budgets
- Establish and conduct business relationships
- Enhance customer service experiences
- Develop and manage quality customer service practices
- Research and comply with regulatory requirements
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- * Manage diversity in the workplace
- * Manage conflict
- * Manage finances within a budget
- * Lead and manage people
- * Monitor work operations
- * Implement and monitor work health and safety practices
Elective Units
- * Use food preparation equipment
- * Prepare dishes using basic methods of cookery
- * Prepare appetisers and salads
- * Prepare stocks, sauces and soups
- * Prepare vegetable, fruit, egg and farinaceous dishes
- * Prepare and present sandwiches
- * Prepare poultry dishes
- * Prepare seafood dishes
- * Prepare meat dishes
- * Prepare food to meet special dietary requirements
- * Produce cakes, pastries and breads
- * Use hygienic practices for food safety
- * Coordinate cooking operations
- * Interact with customers
- * Maintain the quality of perishable items
Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course and SIT40516 Certificate IV in Commercial Cookery course