HMIA
Hospitality Management Institute of Australia
What HMIA Students Have To Say
"The school is fantastic, well organised and the education they provide is excellent."
- Shicheng Zang
"No other institute can be so cooperative and have so much knowledgeable material for us."
- Narendra Singh
"The teaching staff is friendly and the service is good in the reception department. "
- Hong Van Bui
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Diploma of Hospitality
(Commercial cookery) - SIT50307
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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 |
| SITXOHS005A | Establish and maintain an OHS system | Core |
| SITXHRM005A | Lead and manage people | Core |
| SITXFIN003A | Interpret financial information | Core |
| SITXMGT002A | Develop and implement operational plans | Core |
| SITXOHS004A | Implement and monitor workplace health, safety and security practices | 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 |
| 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 |
Please Note: Statement of results for Diploma of Hospitality Management will show student competencies in 39 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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