Duration
104 Weeks
Delivery mode
Face-to-Face classroom-based learning | Practical Training and Assessment at the HIC Kitchen | Work-Based Training
Location
Campus: Level 3, 251 Adelaide Terrace Perth WA 6000 Australia
Intake Dates
January | April | July | October
Tuition Fee:
Tuition Fees: $4,500| Material Fee: $1,000
Job Opportunities
Chef de Cuisine | Kitchen Manager | Sous Chef
Course Overview
Duration
Delivery Mode
Tuition Fee
Job Opportunities
Entry Requirements
Course Credit
Education Pathways
Course content
Course Overview
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 multi skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Duration
This course is delivered over a period of 104 weeks (2 years) consisting of:
- 80 Weeks of scheduled training and assessment (8 terms of 10 weeks each)
- 24 Weeks of scheduled breaks/holidays
Students are required to attend 20 hours face-to-face classroom training & assessment per week.
Delivery Mode
Face-to-Face: Classroom and kitchen-based commercial cookery environment.
Tuition Fee
Tuition Fee: $4,500
Material Fee: $1,000
Job Opportunities
- Restaurant Manager
- Banquet or function manager
- Kitchen manager
- Motel/hotel manager
Entry Requirements
- Be at least 18 years of age.
- Have a minimum IELTS score of at least 6.0 (test results must be no more than 2 years old)
- Completion of Australian Year 12 or equivalent
Course Credit
- Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) at the time of enrolment or at any time during their enrolment (prior to the commencement of the relevant unit/s of competency).
- For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
- If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration. For any questions about course credit, contact us at the details shown below.
Education Pathways
On completion of the SIT50422 Diploma of Hospitality Management (Commercial Cookery pathway), students may pursue a SIT60322 Advanced Diploma of Hospitality Management at HIC.
Course content
Course content
1. SITXCOM010 Manage conflict | Core |
2. SITXHRM009 Lead and manage people | Core |
3. SITXFIN009 Manage finances within a budget | Core |
4. SITXMGT004 Monitor work operations | Core |
5. SITXWHS007 Implement and monitor work health and safety practices | Core |
6. SITXHRM008 Roster staff | Core |
7. SITXFSA008* Develop and implement a food safety program | Elective |
8. SITHKOP013* Plan cooking operations | Elective |
9. SITXFSA005 Use hygienic practices for food safety | Elective |
10. SITHCCC027* Prepare dishes using basic methods of cookery | Elective |
11. SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
12. SITHCCC031* Prepare vegetarian and vegan dishes | Elective |
13. SITHCCC035* Prepare poultry dishes | Elective |
14. SITHCCC036* Prepare meat dishes | Elective |
15. SITHCCC037* Prepare seafood dishes | Elective |
16. SITHCCC041* Produce cakes, pastries and Breads | Elective |
17. SITHPAT016* Produce desserts | Elective |
18. SITHCCC038* Produce and serve food for buffets | Elective |
19. SITHCCC042* Prepare food to meet special dietary requirements | Elective |
20. SITXFSA006 Participate in safe food handling practices | Elective |
21. SITXCCS015 Enhance customer service experience | Core |
22. SITXCCS016 Develop and manage quality customer service practices | Core |
23. SITXGLC002 Identify and manage legal risks and comply with law | Core |
24. SITXMGT005 Establish and conduct business relationships | Core |
25. SITXFIN010 Prepare and monitor budgets | Core |
26. SITXHRM012 Monitor staff performance | Elective |
27. SITXHRM010 Recruit, select and induct staff | Elective |
28. BSBTWK501 Lead diversity and inclusion | Elective |
Course Overview:
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
