HMIA
Hospitality Management Institute of Australia
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Advanced Diploma of Hospitality
(Commercial cookery) - SIT60307
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| * This price only includes the tuition fee |
- This qualification include schedule work-based training
- The cost of books, uniform and tool kit is not included in the course fees
- Please note that course fees is fixed at the contracted price for the duration of the course but additional fees is charged where the student is required to repeat the units
Course Structure
| Unit Code | Unit Title | |
| SITXCOM001A | Work with colleagues and customers | Core |
| SITXCOM002A | Work in a socially diverse environment | Core |
| SITXOHS001A | Follow health, safety and security procedures | Core |
| SITXOHS002A | Follow workplace hygiene procedures | Core |
| SITXCCS002A | Provide quality customer service | Core |
| SITXCOM003A | Deal with conflict situations | Core |
| SITXHRM001A | Coach others in job skills | Core |
| SITXINV001A | Receive and store stock | Core |
| SITXINV002A | Control and order stock | Core |
| SITXMGT001A | Monitor work operations | Core |
| SITXOHS004A | Implement and monitor workplace health, safety and security practices | Core |
| SITXHRM005A | Lead and manage people | Core |
| SITXFIN003A | Interpret financial information | Core |
| SITXMGT002A | Develop and implement operational plans | Core |
| SITXOHS005A | Establish and maintain an OHS system | Core |
| SITXHRM003A | Roster staff | Core |
| SITXCCS003A | Manage quality customer service | Core |
| SITXFIN004A | Manage finances within a budget | Core |
| SITXFIN005A | Prepare and monitor budgets | Core |
| SITXGLC001A | Develop and update the legal knowledge required for business compliance | Core |
| SITXMGT006A | Establish and conduct business relationships | Core |
| SITXHRM007A | Manage workplace diversity | Core |
| SITXFIN008A | Manage financial operations | Core |
| SITXFIN007A | Manage physical assets | Core |
| SITXMGT004A | Develop and implement a business plan | Core |
| SITXMPR005A | Develop and manage marketing strategies | Core |
| SITXHRM006A | Monitor staff performance | Core |
| SITXHRM002A | Recruit, select and induct staff | Core |
| SITHCCC028A | Prepare, cook and serve food for menus | Core |
| HLTFA301B | Apply first aid | Elective |
| SITHCCC001A | Organise and prepare food | Elective |
| SITHCCC004A | Clean and maintain kitchen premises | Elective |
| SITHCCC005A | Use basic methods of cookery | Elective |
| SITHCCC027A | Prepare, cook and serve food for food service | Elective |
| SITHCCC006A | Prepare appetisers and salads | Elective |
| SITHCCC008A | Prepare stock, sauces and soups | Elective |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC010A | Select, prepare and cook poultry | Elective |
| SITHCCC011A | Select, prepare and cook seafood | Elective |
| SITHCCC012A | Select, prepare and cook meat | Elective |
| SITHCCC013A | Prepare hot and cold desserts | Elective |
| SITHCCC014A | Prepare pastries, cakes and yeast goods | Elective |
| SITHCCC016A | Develop cost-effective menus | Elective |
| SITFXSA001A | Implement food safety procedures | Elective |
| SITHCCC029A | Prepare foods according to dietary and cultural needs | Elective |
| SITHCCC007A | Prepare Sandwiches | Elective |
Please Note: Statement of results for Advanced Diploma of Hospitality Management will show student competencies in 47 units of competencies as per training package qualification packaging rules. A Statement of Attainment will be given for any additional units completed
NB: Animal products are used in the delivery of this course.
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