Vocational Course

 

  • Advanced Diploma of Hospitality

Advanced Diploma of Hospitality -Commercial Cookery (SIT60307)

 

 

This course is designed for the people who are interested in business and how business operates. The Course is especially to people seeking job as a trainee manager or supervisor in Marketing, retaining, human resources, management, accounting or administration areas.

CRICOS Code 066651G
Duration 104 weeks
Location AICL Campus
Career Opportunities Graduates will have a range of employment opportunities such as restaurant manager, restaurant owner and related fields in the hospitality industry.
Entry Requirements
  • Successful completion of Year 12 (equivalent) and Certificate III in Hospitality - Commercial Cookery
  • IELTS 5.5 or equivalent
Exit Point It is anticipated that students will complete Advanced Diploma of Hospitality (SIT60307)
Assessment Strategy Individual assignments, group projects, exams, presentations, class participation and case studies
Teaching Methods Individual assignments, group projects, exams, presentations, case studies and class participation
Articulation IMI Institute of Hotel Management/ Blue Mountains Hotel School
Timetable Monday - Thursday / 9:00am - 3:00pm
 
 
Intake Dates
 
 
Fee
 
 
Apply for this course
 

Subject List

Please click subject code if you want to see the details.

 
Subject Code Subject Competency Code
     
CHC01 Hospitality colleague and customer SITXCOM001A
SITXCOM002A
 CHC02 Workplace hygiene and food safety SITXOHS001A
SITXOHS002A
SITXFSA001A
CHC03 Introduction to the Hospitality Industry SITHIND001A
CHC04 Organise and prepare food SICHCCC001A
CHC05 Present food SITHCCC002A
CHC06 Receive and store kitchen supplies SITHCCC003A
CHC07 Clean and maintain kitchen premises SITHCCC004A
CHC08 Use basic method of cookery SITHCCC005A
CHC09 Prepare, cook and serve food SITHACCC027A
CHC10 Prepare appetisers and salads SITHCCC006A
CHC11 Prepare stocks, sauces and soups SITHCCC008A
CHC12 Prepare vegetables, eggs and farinaceous dishes SITHCCC009A
CHC13 Select, prepare and cook poultry SITHCCC010A
CHC14 Select, prepare and cook sea food SITHCCC011A
CHC15 Select, prepare and cook meat SITHCCC012A
CHC16 Prepare hot and cold deserts  SITHCCC013A
CHC17 Prepare pastry, cakes and yeast goods  SITHCCC014A
CHC18 Nutrition applications in food service  SITHCCC029A
CHC19 Develop cost effective menus SITHCCC016A
CHC20 people management SITXHRM001A
SITXCOM003A
CHC21 Prepare food for menus SITHCCC028A
CHC22 Senior first aid  HLTFA301B
CHC23 Provide responsible service of alcohol SITHFAB009A
CHC24 Serve food and beverage to customers SITHFAB003A
CHC25 Provide table service of alcoholic beverages SITHFAB005A
 ADHM01A Stock management in Hospitality

SITXINV001A
SITXINV002A
ADHM02A Monitor work operations    Monitor SITXMGT001A
ADHM03A Workplace health, safety and security SITXOHS004A
ADHM04A Human Resource management

SITXHRM005A

SITXHRM003A

SITXHRM007A

SITXHRM002A
ADHM05A Operational planning SITXMGT002A
ADHM06A Occupational health and safety SITXOHS005A
 ADHM07A Manage Customer service

SITXCCS002A

SITXCCR003A
 ADHM08A Financial management

 SITXFIN003A

SITXFIN004A

SITXFIN005A

SITXFIN008A
ADHM09A Business compliance SITXGLC001A
ADHM10A Forming business relationship SITXMGT006A
ADHM11A Physical Assets SITXFIN007A
ADHM12A Performance management SITXHRM006A
ADHM13A Marketing management SITXMPR005A
ADHM14A Business plan SITXMGT002A

 

 ⓒ 2004 Australian Institute of Commerce and Language (CRICOS Provider Number: 02048A)

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