Diploma of Hospitality Management (Specialising in Commercial Cookery)
If you’re a senior hospitality operator who wants to coordinate operations, tap into our hospitality management course to develop a broad range of hospitality and managerial skills, and further your knowledge of the industry.
After completing our course you’ll be ready to operate independently, take responsibility for others and make a range of operational business decisions, while being enabled to multi-skill or specialise in accommodation services, cookery, food, and beverage and gaming.
Our hospitality course provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
| National Code | SIT50416 |
|---|---|
| Study Areas |
Hospitality |
| Study Level | Diploma |
| Study Type | Local |
| Study Mode | FT: 2 years, |
| Course Type | Victorian TAFE Course |
| Campuses | Box Hill Campus |
| Tuition Fee Type | Estimated Fee |
| Gov. Subsidised - Standard | $9,639.00 |
| Full Tuition Fee | $14,679.00 |
| Service Fees | Estimated Annual Fees |
| Service & Amenities* | $155.00 |
| Core Skills Support** | $75.00 |
| Annual Material Fees | $882.00 |
| Retain Course Items*** | No fee applies |
* Does not apply to VETiS or Short course students.
** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.
***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).
Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
January and July
Full time: 2 years
This course incorporates the Certificate III in Commercial Cookery (12 months) and the Certificate IV in Commercial Cookery (6 months).
You must have successfully completed Year 12, or completed Certificate IV in Commercial Cookery or equivalent, or be a mature-age applicant. Hospitality experience is highly regarded.
PRE-TRAINING REVIEW
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
If you’re an Australian citizen or permanent resident and meet the selection criteria, you may have the opportunity to complete a semester of our course overseas with one of our Global Education Network (GEN) partners in the United States of America or Canada. To be considered for this, you must have a strong academic record and be able to demonstrate your ability to represent Box Hill Institute in a professional manner.
Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.
VTAC and direct entry
Recognition of Prior Learning is available.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
Possible employment prospects include roles as a:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
You will need to complete 28 units
Code |
Title |
Hours |
|---|---|---|
| BSBMGT517 | MANAGE OPERATIONAL PLAN | 70.0 |
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan. |
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| SITXCCS008 | DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES | 30.0 |
There is currently no description entered for this unit. |
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| SITXFIN004 | PREPARE AND MONITOR BUDGETS | 30.0 |
There is currently no description entered for this unit. |
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| SITXGLC001 | RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS | 80.0 |
There is currently no description entered for this unit. |
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| SITXHRM002 | ROSTER STAFF | 30.0 |
There is currently no description entered for this unit. |
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| SITXMGT002 | ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS | 60.0 |
There is currently no description entered for this unit. |
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| SITXFSA004 | DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM | 50.0 |
There is currently no description entered for this unit. |
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| SITXMPR007 | DEVELOP AND IMPLEMENT MARKETING STRATEGIES | 80.0 |
There is currently no description entered for this unit. |
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| SITXFSA001 | USE HYGIENIC PRACTICES FOR FOOD SAFETY | 15.0 |
There is currently no description entered for this unit. |
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| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | 45.0 |
There is currently no description entered for this unit. |
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| SITHPAT006 | PRODUCE DESSERTS | 100.0 |
There is currently no description entered for this unit. |
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| SITXWHS002 | IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS | 30.0 |
There is currently no description entered for this unit. |
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| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | 60.0 |
There is currently no description entered for this unit. |
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| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | 40.0 |
There is currently no description entered for this unit. |
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| SITXCOM005 | MANAGE CONFLICT | 20.0 |
There is currently no description entered for this unit. |
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| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | 30.0 |
There is currently no description entered for this unit. |
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| SITXHRM003 | LEAD AND MANAGE PEOPLE | 60.0 |
There is currently no description entered for this unit. |
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| SITXMGT001 | MONITOR WORK OPERATIONS | 20.0 |
There is currently no description entered for this unit. |
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| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | 30.0 |
There is currently no description entered for this unit. |
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| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | 75.0 |
There is currently no description entered for this unit. |
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| SITHKOP005 | COORDINATE COOKING OPERATIONS | 100.0 |
There is currently no description entered for this unit. |
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| SITHASC002 | PREPARE ASIAN APPETISERS AND SNACKS | 45.0 |
There is currently no description entered for this unit. |
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| SITHCCC006 | PREPARE APPETISERS AND SALADS | 25.0 |
There is currently no description entered for this unit. |
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| SITHCCC007 | PREPARE STOCKS, SAUCES AND SOUPS | 35.0 |
There is currently no description entered for this unit. |
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| SITHCCC008 | PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES | 45.0 |
There is currently no description entered for this unit. |
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| SITHCCC012 | PREPARE POULTRY DISHES | 25.0 |
There is currently no description entered for this unit. |
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| SITHCCC013 | PREPARE SEAFOOD DISHES | 30.0 |
There is currently no description entered for this unit. |
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| SITHCCC014 | PREPARE MEAT DISHES | 50.0 |
There is currently no description entered for this unit. |
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