Diploma of Hospitality Management (Specialising in Commercial Cookery)
If you’re a senior operator, tap into our hospitality management course to develop a broad range of hospitality and managerial skills and a sound knowledge of the industry so you can coordinate hospitality operations.
After this hospitality course, you’ll be ready to operate independently, have responsibility for others and make a range of operational business decisions.
This hospitality course provides a pathway to work in any hospitality industry sector as a departmental or small business manager. You can apply to work at a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. With this hospitality qualification, you can multi-skill or specialise in accommodation services, cookery, food and beverage and gaming.
| National Code | SIT50416 |
|---|---|
| Study Areas |
Hospitality |
| Study Level | Diploma |
| Study Type | Local |
| Study Mode | Full time: 2 years, |
| Course Type | Victorian TAFE Course |
| Campuses | Box Hill Campus |
| Tuition Fee Type | Estimated Fee |
| Gov. Subsidised - Standard | $9,639.00 |
| Full 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 (12 months) and the Certificate IV in Commercial Cookery (6 months).
You must have successfully completed Year 12 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 are 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 and Canada. 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
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
Possible job titles include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
Completion of 28 (13 core and 15 elective).
Code |
Title |
Hours |
|---|---|---|
| BSBMGT517 | MANAGE OPERATIONAL PLAN | 70.0 |
There is currently no description entered for this unit. |
||
| SITXFSA001 | USE HYGIENIC PRACTICES FOR FOOD SAFETY | 15.0 |
There is currently no description entered for this unit. |
||
| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | 45.0 |
There is currently no description entered for this unit. |
||
| SITHPAT006 | PRODUCE DESSERTS | 100.0 |
There is currently no description entered for this unit. |
||
| SITHCCC015 | PRODUCE AND SERVE FOOD FOR BUFFETS | 25.0 |
There is currently no description entered for this unit. |
||
| SITXWHS002 | IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS | 30.0 |
There is currently no description entered for this unit. |
||
| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | 75.0 |
There is currently no description entered for this unit. |
||
| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | 60.0 |
There is currently no description entered for this unit. |
||
| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | 40.0 |
There is currently no description entered for this unit. |
||
| SITXCOM005 | MANAGE CONFLICT | 20.0 |
There is currently no description entered for this unit. |
||
| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | 30.0 |
There is currently no description entered for this unit. |
||
| SITXHRM003 | LEAD AND MANAGE PEOPLE | 60.0 |
There is currently no description entered for this unit. |
||
| SITXMGT001 | MONITOR WORK OPERATIONS | 20.0 |
There is currently no description entered for this unit. |
||
| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | 30.0 |
There is currently no description entered for this unit. |
||
| SITXCCS008 | DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES | 30.0 |
There is currently no description entered for this unit. |
||
| SITXFIN004 | PREPARE AND MONITOR BUDGETS | 30.0 |
There is currently no description entered for this unit. |
||
| SITXGLC001 | RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS | 80.0 |
There is currently no description entered for this unit. |
||
| SITXHRM002 | ROSTER STAFF | 30.0 |
There is currently no description entered for this unit. |
||
| SITXMGT002 | ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS | 60.0 |
There is currently no description entered for this unit. |
||
| SITHKOP005 | COORDINATE COOKING OPERATIONS | 100.0 |
There is currently no description entered for this unit. |
||
| SITXFSA004 | DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM | 50.0 |
There is currently no description entered for this unit. |
||
| SITXMPR007 | DEVELOP AND IMPLEMENT MARKETING STRATEGIES | 80.0 |
There is currently no description entered for this unit. |
||
| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | 60.0 |
There is currently no description entered for this unit. |
||
| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | 40.0 |
There is currently no description entered for this unit. |
||
| SITXCOM005 | MANAGE CONFLICT | 20.0 |
There is currently no description entered for this unit. |
||
| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | 30.0 |
There is currently no description entered for this unit. |
||
| SITXHRM003 | LEAD AND MANAGE PEOPLE | 60.0 |
There is currently no description entered for this unit. |
||
| SITXMGT001 | MONITOR WORK OPERATIONS | 20.0 |
There is currently no description entered for this unit. |
||
| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | 30.0 |
There is currently no description entered for this unit. |
||
| BSBMGT517 | MANAGE OPERATIONAL PLAN | 70.0 |
There is currently no description entered for this unit. |
||
| SITXCCS008 | DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES | 30.0 |
There is currently no description entered for this unit. |
||
| SITXFIN004 | PREPARE AND MONITOR BUDGETS | 30.0 |
There is currently no description entered for this unit. |
||
| SITXGLC001 | RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS | 80.0 |
There is currently no description entered for this unit. |
||
| SITXHRM002 | ROSTER STAFF | 30.0 |
There is currently no description entered for this unit. |
||
| SITXMGT002 | ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS | 60.0 |
There is currently no description entered for this unit. |
||
| SITXFSA001 | USE HYGIENIC PRACTICES FOR FOOD SAFETY | 15.0 |
There is currently no description entered for this unit. |
||
| SITHKOP005 | COORDINATE COOKING OPERATIONS | 100.0 |
There is currently no description entered for this unit. |
||
| HLTAID003 | PROVIDE FIRST AID | 18.0 |
There is currently no description entered for this unit. |
||
| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | 45.0 |
There is currently no description entered for this unit. |
||
| SITHPAT006 | PRODUCE DESSERTS | 100.0 |
There is currently no description entered for this unit. |
||
| SITHCCC015 | PRODUCE AND SERVE FOOD FOR BUFFETS | 25.0 |
There is currently no description entered for this unit. |
||
| SITXWHS002 | IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS | 30.0 |
There is currently no description entered for this unit. |
||
| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | 75.0 |
There is currently no description entered for this unit. |
||
| SITXFSA004 | DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM | 50.0 |
There is currently no description entered for this unit. |
||
| SITXMPR007 | DEVELOP AND IMPLEMENT MARKETING STRATEGIES | 80.0 |
There is currently no description entered for this unit. |
||
| SITHASC002 | PREPARE ASIAN APPETISERS AND SNACKS | 45.0 |
There is currently no description entered for this unit. |
||
| SITHCCC006 | PREPARE APPETISERS AND SALADS | 25.0 |
There is currently no description entered for this unit. |
||
| SITHCCC007 | PREPARE STOCKS, SAUCES AND SOUPS | 35.0 |
There is currently no description entered for this unit. |
||
| SITHCCC008 | PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES | 45.0 |
There is currently no description entered for this unit. |
||
| SITHCCC012 | PREPARE POULTRY DISHES | 25.0 |
There is currently no description entered for this unit. |
||
| SITHCCC013 | PREPARE SEAFOOD DISHES | 30.0 |
There is currently no description entered for this unit. |
||
| SITHCCC014 | PREPARE MEAT DISHES | 50.0 |
There is currently no description entered for this unit. |
||
| SITHKOP002 | PLAN AND COST BASIC MENUS | 30.0 |
There is currently no description entered for this unit. |
||