4 - SIT40516 Certificate IV in Commercial Cookery (CRICOS CODE 096937A) & SIT50416 Diploma of Hospitality Management (CRICOS CODE 096127B) (packaged)

aic cook hosp package

Axial International College’s packaging of SIT50416 Diploma of Hospitality Management and SIT40516 Certificate IV in Commercial Cookery programs will provide you with a unique learning opportunity that will equip you with the skills and knowledge required to gain management level employment in the hospitality industry

Certificate IV in Commercial Cookery program provides a comprehensive overview of commercial cookery practices, while the Diploma of Hospitality Management provides a sound knowledge of industry to coordinate hospitality operations.

 

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Graduate outcomes:

Diploma of Hospitality Management and Certificate IV in Commercial Cookery provides an excellent foundation for a career as:

  • Hotel Hospitality Manager
  • Café Owner / Operator
  • Catering Manager
  • Catering Company Owner / Operator

These roles allow you to advance your career along many possible paths, and open up exceptional achievement potential.

  

Intake dates:

For intake dates, please click here.

 

Duration:

24 months of full time study

 

Faculties and resources:

We are located in Brisbane and Townsville, Queensland, along the east coast of Australia.

Both of our campus locations are easily accessible by public transport, with a short walk to the central business district. We are close to major amenities, such as cafes, a library, restaurants & student accommodation options.

 

Course Units: 

SIT40516:

Code

Title

SITHCCC020

Work effectively as a cook

SITHKOP005

Coordinate cooking operations

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITHFAB005

Prepare and serve espresso coffee

SITHCCC001

Use food preparation equipment

SITHKOP001

Clean kitchen premises and equipment

SITXINV002

Maintain the quality of perishable items

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC006

Prepare appetisers and salads

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC014

Prepare meat dishes

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHPAT006

Produce desserts

SITHCCC019

Produce cakes, pastries and breads

SITHCCC018

Prepare food to meet special dietary requirements

SITHKOP005

Coordinate cooking operations

SITXWHS003

Implement and monitor work health and safety practices

SITHIND002

Source and use information on the hospitality industry

SITHFAB002

Provide responsible service of alcohol

SITXINV001

Receive and store stock

SITHKOP002

Plan and cost basic menus

SITHKOP004

Develop menus for special dietary requirements

SITXFIN003

Manage finances within a budget

SITXHRM001

Coach others in job skills

SITXHRM002

Roster staff

SITXHRM003

Lead and manage people

SITXMGT001

Monitor work operations

BSBDIV501

Manage diversity in the workplace

SITXCOM005

Manage conflict

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITXCCS006

Provide service to customers

 

SIT50416

Code

Title

SITXGLC001

Research and comply with regulatory requirements

SITXFIN001

Process financial transactions

SITXMGT002

Establish and conduct business relationships

SITXCCS007

Enhance customer service experiences

SITXCCS008

Develop and manage quality customer service practices

SITXFIN004

Prepare and monitor budgets

BSBRSK501

Manage risk

SITXHRM006

Monitor staff performance

BSBMGT517

Manage operational plan

BSBADM502

Manage meetings

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHCCC020

Work effectively as a cook

SITHFAB002

Provide responsible service of alcohol

SITHFAB005

Prepare and serve espresso coffee

SITHIND002

Source and use information on the hospitality industry

SITHKOP005

Coordinate cooking operations

SITXCCS006

Provide service to customers

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM002

Roster staff

SITXHRM003

Lead and manage people

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

 

Equipment list:

Uniform (approximate cost $170.00)

  • 1 x Chef Jacket White
  • 1 x Chef Trouser Check 
  • 1 x Cap White
  • 1 x Apron Waist White
  • 1 x  Neckerchief White
  • 1 x pair black, non-slip Chef shoes

 

Knives and Other (approximate cost $270.00)

  • 1 x Club Premium Chef Knife 25cm
  • 1 x Club Premium Fillet Knife
  • 1 x Club Premium Boning Knife
  • 1 x Club Premium Turning Knife
  • 1 x Palette Knife 20cm
  • 1 x Club Premium Bread Knife
  • 1 x Victorinox Peeler
  • 1 x Sharpening Stone Combination
  • 1 x Combination Zester Vogue
  • 1 x Club Premium Paring Knife
  • 1x TKC Sharpening steel
  • 1x Pastry Brush Vogue 1”
  • 1x Digital Food thermometer
  • 1x Dough Scraper
  • 1x Knife Case 17 packet
  • 2x Kitchen Towel
  • 1x Nozzles Set 3 each assorted
  • 1x Pastry Bag Thermo

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