Hospitality
Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:
The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.Australian Health and Management Institute AQF Courses
The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au /Organisation/Details/70252 and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K
SIT40516 Certificate IV in Commercial Cookery
CRICOS Course Code: 0100284
Duration: 78 weeks (60 weeks delivery plus 18 weeks term break)
Students study full time mixed mode of delivery that integrates:
- scheduled hours for face to face classes (15 hours per week during term time)
- scheduled hours for on-line learning (5 hours per week during term time)
- additional self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion
- 300 hours mandatory work placement
Certificate IV in Commercial Cookery reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
| BSBDIV501 Manage diversity in the workplace | X | |
| BSBSUS401 Implement and monitor environmentally sustainable work practices | X | |
| SITHCCC001 Use food preparation equipment | X | |
| SITHCCC005 Prepare dishes using basic methods of cookery | X | |
| SITHCCC006 Prepare appetizers and salads | X | |
| SITHCCC007 Prepare stocks, sauces, and soups | X | |
| SITHCCC008 Prepare vegetable, fruit, egg, and farinaceous dishes | X | |
| SITHCCC012 Prepare poultry dishes | X | |
| SITHCCC013 Prepare seafood dishes | X | |
| SITHCCC014 Prepare meat dishes | X | |
| SITHCCC018 Prepare food to meet special dietary requirements | X | |
| SITHCCC019 Produce cakes, pastries, and bread | X | |
| SITHCCC020 Work effectively as a cook | X | |
| SITHKOP002 Plan and cost basic menus | X | |
| SITHKOP004 Develop menus for special dietary requirements | X | |
| SITHKOP005 Coordinate cooking operations | X | |
| SITHPAT006 Produce desserts | X | |
| SITXCOM005 Manage conflict | X | |
| SITXFIN003 Manage finances within a budget | X | |
| SITXFSA001 Use hygienic practices for food safety | X | |
| SITXFSA002 Participate in safe food handling practices | X | |
| SITXHRM001 Coach others in job skills | X | |
| SITXHRM003 Lead and manage people | X | |
| SITXINV002 Maintain the quality of perishable items | X | |
| SITXMGT001 Monitor work operations | X | |
| SITXWHS003 Implement and monitor work health and safety practices | X | |
| SITXWHS002 Identify hazards, assess and control safety risks | X | |
| SITXINV001 Receive and store stock | X | |
| HLTAID003 Provide first aid | X | |
| BSBRSK501 Manage risk | X | |
| SITXHRM002 Roster staff | X | |
| SITXFIN004 Prepare and monitor budgets | X | |
| SITXCCS007 Enhance customer service experiences | X |
There are no stated entry requirements in the Training Package
Internationals Students
International students must be 18 years of age or above and provide evidence the following published entry requirements as stated below:
Academic Entry Requirements
- Year 12 or Australian HSC or equivalent, and
English Language Entry Requirements:
- IELTS score 5.5 minimum (no lower than 5.0 in each band) or equivalent
Students are required to complete 300 hours mandatory work placement to complete SIT40516 Certificate IV in Commercial Cookery
Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval
Graduates at this level will have skills for work. Job roles and titles may vary but can include:
- Chef
- Chef de partie
Students that successfully complete all 33 units of competency as stated in the Course Structure will be issued with SIT40516 Certificate IV in Commercial Cookery. This qualification is recognised nationally under the Australian Qualifications Framework (AQF)
Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.
SIT50416 Diploma of Hospitality Management
CRICOS Course Code: 0100285
Duration: 52 weeks (40 weeks delivery plus 12 weeks term break)
Students study full time mixed mode of delivery that integrates:
- scheduled hours for face to face classes (15 hours per week during term time)
- scheduled hours for on-line learning (5 hours per week during term time)
- additional self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion
The Diploma of Hospitality Management reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the 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 multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.
| BSBDIV501 Manage diversity in the workplace | X | |
| BSBMGT517 Manage operational plan | X | |
| SITXCCS007 Enhance customer service experiences | X | |
| SITXCCS008 Develop and manage quality customer service practices | X | |
| SITXCOM005 Manage conflict | X | |
| SITXFIN003 Manage finances within a budget | X | |
| SITXFIN004 Prepare and monitor budgets | X | |
| SITXGLC001 Research and comply with regulatory requirements | X | |
| SITXHRM002 Roster staff | X | |
| SITXHRM003 Lead and manage people | X | |
| SITXMGT001 Monitor work operations | X | |
| SITXMGT002 Establish and conduct business relationships | X | |
| SITXWHS003 Implement and monitor work health and safety practices | X | |
| SITXFSA001 Use hygienic practices for food safety | X | |
| SITHCCC020 Work effectively as a cook | X | |
| SITHCCC001 Use food preparation equipment | X | |
| SITHCCC005 Prepare dishes using basic methods of cookery | X | |
| SITHCCC006 Prepare appetizers and salads | X | |
| SITHCCC007 Prepare stocks, sauces and soups | X | |
| SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes | X | |
| SITHCCC012 Prepare poultry dishes | X | |
| SITHCCC013 Prepare seafood dishes | X | |
| SITHCCC014 Prepare meat dishes | X | |
| SSITHCCC018 Prepare food to meet special dietary requirements | X | |
| SITHCCC018 Prepare food to meet special dietary requirements | X | |
| HLTAID003 Provide first aid | X | |
| SITXFSA002 Participate in safe food handling practices | X | |
| SITXINV002 Maintain the quality of perishable items | X |
There are no stated entry requirements in the Training Package
Internationals Students
International students must be 18 years of age or above and provide evidence the following published entry requirements as stated below:
Academic Entry Requirements
- Year 12 or Australian HSC or equivalent, and
English Language Entry Requirements:
- IELTS score 5.5 minimum (no lower than 5.0 in each band) or equivalent
Graduates at this level will have skills for work. Job roles and titles may vary but can include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
Students that successfully complete all 28 units of competency as stated in the Course Structure will be issued with SIT50416 Diploma of Hospitality Management. This qualification is recognised nationally under the Australian Qualifications Framework (AQF)
Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.
