Students will further develop their skills and knowledge to become professional and competent chefs while also developing excellent communication and leadership skills. Main areas of focus include customer service, budgeting, financial management, inventory control and operational planning.
Diploma of Hospitality Management
Commercial Cookery Strand
- Course Duration
- Study Modes
- Course Content
- Course Entry Requirements
- Vocational Placement Requirements
- Intake Dates
- Career Opportunities
- This course is delivered 40 weeks + 12 weeks of holidays.
- Classes are rostered for 2½ days per week + Self-study component.
- Overseas students are required to be enrolled in a full-time course to undertake study.
For VET courses, a full-time course is a minimum of 20 scheduled course contact hours per week.
- Course scheduled days: Monday & Tuesday (full day: 8am-4pm) and Wednesday (half day: 8am-1pm).
It is subject to change. A timetable will be given to students during Induction.
- VET courses are a “blended delivery” combining interactive/face-to-face classes, guided research, practical commercial cookery training in a commercial kitchen, class group activities, theory research tutorial, project work & research, and independent learning with academic support resources tutorial available.
- Academic support resources tutorial is available on the course scheduled days during school terms at CCEB.
- A maximum 4-hour practical commercial cookery training in a commercial kitchen will be arranged as required. Please refer to the course timetable. It is subject to change.
- One on one student support is available by appointment only.
The SIT50416 Diploma of Hospitality Management (Commercial Cookery Strand) comprises 28 units packaged as 13 core units plus 15 elective units. Students must successfully complete the following units:
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|CPPCLO2001A||Maintain hard floor surfaces|
|CPPCLO2009A||Clean glass surfaces|
|CPPCLO2017A||Clean wet areas|
|CPPCLO2019A||Sort and remove waste and recyclable materials|
|CPPCLO2035A||Maintain cleaning storage areas|
|SITHACS001||Clean premises and equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC020||Work effectively as a cook|
|SITHFAB017||Provide advice on food and beverage matching|
|SITHPAT010||Design and produce sweet buffet showpieces|
|SITTTSL002||Access and interpret product information|
|SITXFSA001||Use hygienic practices for food safety|
Course Entry Requirements
- Applicants are to be over the age of 18.
- Applicants should have reasonable computer skills including the ability to use and access to the internet.
- Prerequisite completed both SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery.
- English Proficiency:
Completion of CCEB Upper-Intermediate level
B2 Level of CEFR – Common European Framework
Vocational Placement Requirements
Completing placement is compulsory for this course.
You are required to complete 120 hours of unpaid placement to satisfy this component of your qualification.
During your course, you will be required to complete vocational placement so you can start practising your new skills in a real-world environment. CCEB may be able to assist in arranging suitable placements.
Tuition Fee: $9,500
Materials Fee: $600
Enrolment Fee: $300
Term payment plans available.
Please familiarise yourself with CCEB’s Refund and Cancellation Policy.
- 25 January
- 19 April
- 12 July
- 5 October
- 24 January
- 18 April
- 11 July
- 3 October
- Chef de cuisine
- Kitchen manager
- Restaurant manager / owner
- Sous chef
- Unit manager (catering operations)
All information was accurate at time of publication, however CCEB policies, tuition fees and course content are subject to change without notice. Timetable information is subject to change prior to commencement and/or during the duration of your course.