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).

• Completion of Year 10 or equivalent
• Minimum overall band of IELTS 5.5 or equivalent

• Executive chef
• Executive sous chef
• Head chef
• Area manager or operations manager
• Café, club, or restaurant manager
• Food and beverage manager
• Motel manager

Core Units

• Manage finances
• Develop and implement a business plan
• Manage physical assets
• Recruit, select and induct staff
• Monitor staff performance
• Develop and implement marketing strategies
• Establish and maintain a work health and safety system
• ​*   Manage diversity in the workplace
• * Manage operational plan
• * Develop and manage quality customer service practices
• *  Manage finances within a budget
• *  Prepare and monitor budgets
• * Research and comply with regulatory requirements
• * Lead and manage people
• * Monitor work operations
• * Establish and conduct business relationships

​Elective Units

• * Use hygienic practices for food safety
• * Maintain the quality of perishable items
• * Develop and manage quality customer service practice
• * Manage conflict
• * Roster Staff
• * Implement and monitor work health and safety practices
• * Use food preparation equipment
• * Prepare and present sandwiches
• * Prepare dishes using basic methods of cookery
• * Prepare appetisers and salads
• * Prepare stocks, sauces and soups
• * Prepare vegetable, fruit, egg and farinaceous dishes
• * Prepare poultry dishes
• * Prepare seafood dishes
• * Prepare food to meet special dietary requirements
• * Produce cakes, pastries and breads
• * Coordinate cooking operations

Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course, SIT40516 Certificate IV in Commercial Cookery course and SIT50416 Diploma of Hospitality Management (Commercial Cookery), students will received credit transfer if they have successfully completed these courses.