SIT50416 Diploma of Hospitality Management

UNIT CODE UNIT NAME
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetizers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITXHRM001 Coach Others in Job Skills
SITHIND002 Source and use information on the hospitality industry
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
BSBDIV501 Manage Diversity in the Workplace
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement & monitor work health & safety practices
BSBMGT517 Manage operational plan
SITXHRM002 Roster Staff
SITXMGT002 Establish and conduct business relationships
SITXFIN004 Prepare and monitor budgets
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXGLC001 Research and comply with regulatory requirements

There is no pre-requisites attached to this qualification however it is expected that you will have a good basic understanding of English (IELTS 5.5 or equivalent).The course is 104 weeks in duration (including holidays) and you will be expected to be in class for 20 hours per week. The course includes practical units and a practical placement (work experience) component. You are expected to attend every practical class, as if you miss one it may jeopardise your course progress. Likewise you will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook, this may be paid or unpaid and will equate to between 192 and 482 hours.

Commercial Cookery requires that you spend eight to ten hours on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff.


Course Delivery:
At BIT courses are delivered in the Classroom, a training workshop and a fully equipped simulated workplace environment.
Delivery is a minimum of 20 hours per week.

Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café:  The Basement 380 Bourke Street Melbourne 3000

Intake Date:
Every Month

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