Gain the competency to become a senior manager in any hospitality functional area. Acquire the skills to analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. You will be able to work in various hospitality settings such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops. For students who have completed Stanley SIT50416 Diploma of Hospitality Management (Commercial Cookery Pathway), the course is delivered over 52 weeks (including 12 weeks of holidays). Classes are rostered for 2.5 days per week plus self-study component. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.

Career Opportunities:

This qualification suits students seeking employment in the following job roles:

• Executive Chef
• Head Chef
• Executive Sous Chef

Course Content:

Students must successfully complete the following units:

• SITXHRM004 Recruit, select and induct staff
• SITXCOM005 Manage conflict
• SITXFSA001 Use hygienic practices for food safety
• SITXHRM002 Roster staff
• BSBDIV501 Manage Diversity in the workplace
• SITXGLC001 Research and comply with regulatory requirements
• SITXHRM003 Lead and manage people
• SITXMGT001 Monitor work operations
• SITXMGT002 Establish and conduct business relationships
• SITXCCS008 Develop and manage quality customer service practices
• SITXFIN003 Manage finances within a budget
• SITXFIN004 Prepare and monitor budgets
• BSBMGT517 Manage operational plan
• BSBMGT615 Contribute to organisation development*
• BSBINM601 Manage knowledge and information*
• SITXFIN005 Manage physical assets*
• SITXHRM006 Monitor staff performance*
• SITXMPR007 Develop and implement marketing strategies*
• SITXWHS004 Establish and maintain a work health and safety system*
• BSBMGT617 Develop and implement a business plan*
• SITHFAB016 Provide advice on food
• BSBFIM601 Manage finances*
• SITHFAB002 Provide responsible service of alcohol
• SITHCCC015 Produce and serve food for buffets
• HLTAID003 Provide first aid
• SITHCCC001 Use food preparation equipment
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC006 Prepare appetisers and salads
• SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC012 Prepare poultry dishes
• SITHCCC013 Prepare seafood dishes
• SITHCCC014 Prepare meat dishes
• SITHCCC020 Work Effectively as a cook

*Denotes units delivered within SIT60316 Advanced Diploma of Hospitality Management (Commercial Cookery Pathway)

Further Studies:

On completion of the SIT60316 Advanced Diploma of Hospitality Management course, students may pursue a bachelors degree at Stanley College or selected bachelor courses at other universities.