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100 Weeks Full Time including Holidays
Full Time
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Enhance customer service experiences
Develop and manage quality customer service practices
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Identify and manage legal risks and comply with law
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Use hygienic practices for food safety
Elective Group A
Work effectively as a cook
Elective Group B — has prerequisites
Use food preparation equipment
Elective Group C — has prerequisites
Prepare dishes using basic methods of cookery
Elective Group C — has prerequisites
Prepare appetisers and salads
Elective Group C — has prerequisites
Prepare stocks, sauces and soups
Elective Group C — has prerequisites
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective Group C — has prerequisites
Prepare vegetarian and vegan dishes
Elective Group C — has prerequisites
Prepare poultry dishes
Elective Group C — has prerequisites
Prepare meat dishes
Elective Group C — has prerequisites
Prepare seafood dishes
Elective Group C — has prerequisites
Produce cakes, pastries and breads
Elective Group C — has prerequisites
Prepare food to meet special dietary requirements
Elective Group C — has prerequisites
Produce desserts
Elective Group C — has prerequisites
Produce and serve food for buffet
Elective Group C
Prepare Specialised food items
Elective Group C
Prepare and serve cheese
Elective Group C
Common Questions
This qualification requires students to undertake work placement. The unit SITHCCC043 Work effectively as a cook requires demonstration of safely and hygienically preparing and serving menu items for a minimum of 48 complete service periods (shifts) that include Breakfast, Lunch, Dinner and Special Functions, at least 3 different menu styles, and a range of food types. ACTT College has allocated 4–5 hours per service period in a commercial kitchen.
The course fee for the SIT50422 Diploma of Hospitality Management at ACTT College is $30,000.
The course duration is 100 weeks Full Time including Holidays.
The course is delivered at Level 1, 11-13 Aird St, Parramatta NSW 2150.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. The qualification also allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
