Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management

The SIT30821 Certificate III in Commercial Cookery reflects the role of culinarians who deploy their specialised cookery skills and sound knowledge of kitchen operations to plan, organise, and prepare food and menu items. Using discretion and judgment, they work semi-autonomously and under limited supervision using plans, policies, and procedures to guide work activities. Successful completion of this qualification contributes to recognition as a trade chef qualified to work in a range of commercial workspaces including restaurants, hotels, clubs, pubs, cafes, breweries, and wineries. Learn how to create a range of dishes inspired by local and international cuisine, meet and understand special dietary requirements, plan and develop recipes, ensure safe food handling, workplace health and safety standards and maintain kitchen hygiene. Team up and work adeptly in a commercial kitchen setting and acquire knowledge of balance and flavour profiles that will boost your career overseas as well.

 

The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and culinarians who play a supervisory or team-leading role in the kitchen. They mostly operate autonomously or with limited guidance from others and use their discretion to solve non-routine problems. This vocational course provides you with the industry knowledge and technical skills to carry out commercial cookery tasks in establishments such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to operate a small business in these sectors. Become an expert in managing the team performance and inner workings of a commercial kitchen, delegate tasks, and boost morale. Learn to create dishes using different procedures, equipment and styles, manage finances and budgeting, manage roster and recruitment of staff, apply and monitor work health and safety practises, safe food handling, how to design and cost menus, lead a team and manage workplace conflict. Lead and manage a diverse team and gain a senior position as a head chef locally or internationally. The skills in this qualification must be applied in agreement with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

 

The SIT50422 Diploma of Hospitality Management reflects the role of highly skilled senior operators who deploy a combination of hospitality skills and managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate autonomously, take responsibility for others, and make a variety of operational business decisions. Gain practical skills and technical knowledge to work in the hospitality domain as a departmental or small business manager in diverse venues such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This course also qualifies you for specialisation in accommodation services, cookery, food and beverage, and gaming. Take on a leadership position, and inspire your staff to perform at their best. Learn to coordinate with food and drink suppliers, oversee stock levels, kitchen operations and events, provide excellent customer service, and manage financial transactions. Be a specialist able to coordinate the business operations of a team from as small as 2 to as large as a department in an international hotel.