About the Course
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of 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.
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
27 core units
6 elective units
Unit Code (Core) | Unit Title |
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHCCC035 | Prepare poultry dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC037 | Prepare seafood dishes |
SITHCCC041 | Produce cakes, pastries and breads |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHCCC043 | Work effectively as a cook |
SITHKOP010 | Plan and cost recipes |
SITHKOP012 | Develop recipes for special dietary requirements |
SITHKOP013 | Plan cooking operations |
SITHKOP015 | Design and cost menus |
SITHPAT016 | Produce desserts |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA008 | Develop and implement a food safety program |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXINV006 | Receive, store and maintain stock |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
Unit Code (Electives) | Unit Title |
SITHCCC026 | Package prepared foodstuffs |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC040 | Prepare and serve cheese |
SITXCCS014 | Provide service to customers |
SITXCCS015 | Enhance customer service experiences |
SITXWHS006 | Identify hazards and control safety |
Employement outcomes of this course Students who complete this course may gain work as a:
Cafe manager
Kitchen manager
Restaurant manager
Sous Chef
Banquet or Function Manager Pathway Students who have successfully completed SIT50422 Diploma of Hospitality Management may progress to an Advanced Diploma of Hospitality Management or any higher AQF level course in Hospitality. Study Requirements Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Evidence of successful completion of at least two (2) years (full-time equivalent)
study taught and assessed in English. OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Executive Chef
Akhilesh Singh
With more than 26 years of international hospitality experience across Australia, the UAE and India, Chef Akhilesh Singh brings world-class culinary leadership and practical industry knowledge to Culinary Career Australia.
