Diploma of Hospitality Management (Commercial Cookery stream)

CRICOS Course Code: 091069C

VET National Code: SIT50422

IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. We cannot guarantee that our kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete the units of competency required.

Admission Requirements | Units of Competency | Course Details

Course Description

This Diploma of Hospitality Management qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.

Career outcomes:

This qualification provides a pathway for students to work in a team leader role in hospitality industry. Possible job titles include:

Chef de cuisine
Kitchen manager
Restaurant manager / owner
Sous chef
Unit manager (catering operations)

Course Admission Requirements

Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). All students must be over 18 years of age before they can commence this course at APSI.

Domestic Australian Students

Student must complete Certificate III and Certificate IV in Commercial Cookery.
For direct entry into Diploma/Advanced Diploma level courses, students must have completed a minimum of Year 12 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
- Students who have not completed Year 12 are permitted to study a certificate level course at APSI prior to the diploma.
Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.

International Students

Student must complete Certificate III and Certificate IV in Commercial Cookery.
Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
- International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
For direct entry into Diploma/Advanced Diploma level courses, students must have completed a minimum of Year 12 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
- Students who have not completed Year 12 are permitted to study a certificate level course at APSI prior to the diploma.

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Units of Competency:

This qualification consists of a total of 28 units, with 13 core units and 15 elective units as listed below:

Unit Code	Unit Name
Core Units
BSBDIV501	Manage diversity in the workplace
BSBMGT517	Manage operational plan
SITXCCS007	Enhance the customer service experience
SITXCCS008	Manage quality customer service
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets
SITXGLC001	Research and comply with regulatory requirements
SITXHRM002	Roster staff
SITXHRM003	Lead and manage people
SITXMGT001	Monitor work operations
SITXMGT002	Establish and conduct business relationships
SITXWHS003	Implement and monitor work health and safety practices

Elective Units
SITXFSA001	Use hygienic practices for food safety
SITHCCC020	Work effectively as a cook
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012	Prepare poultry dishes
SITHCCC013	Prepare seafood dishes
SITHCCC014	Prepare meat dishes
SITXFSA002	Participate in safe food handling practices
SITHCCC019	Produce cakes, pastries and breads
SITHKOP004	Develop menus for special dietary requirements
SITHKOP005	Coordinate cooking operations
SITHPAT006	Produce desserts
SITHKOP002	Plan and cost basic menus

Course Details

Intake Dates

2023

30 January | 24 April | 17 July | 9 October

Course Fees

Mode of Delivery

Students are required attend two full days a week from 9:00am to 5:00pm for kitchen practical sessions and another half a day for theory and assessments.

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

Students need to attend classes at APSI for a minimum of 20 contact hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in an commercial cookery environment and take up positions such as

chef de cuisine
kitchen manager
restaurant manager
sous chef
unit manager (catering operations)

Course Duration

Diploma of Hospitality Management Management (Commercial Cookery specialisation)- 26 Weeks for Diploma core units

Students are expected to have completed the units in Certificate IV in Commercial Cookery and all units from Certificate IV level will be credit transfer to this qualification.

Students transferring from other institutions must complete the application for credit transfer form at the time of enrolment and attach all supporting evidence including a full academic transcript or statement of attainment issued by another RTO. APSI reserves the right to make the final decision on the number of units for credit transfer and the total duration of this course after the credit transfer application is processed. Please allow at least 10 working days for credit transfer application.

Entry Requirements

Minimum 18 years of age
Completion of Year 11 or high school or equivalent
Have a passion to work in hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
Must complete Certificate III and Certificate IV in Commercial Cookery

Timetable

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Class hours will be scheduled between 8:00am to 5:00pm.

Timetables/Delivery Schedules/Classes are subject to change without prior notice due to availability of training kitchens and teaching staff. Students will be given a timetable during orientation.

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

Classroom exercises
Assignments
Practical demonstrations
Group Activities
Projects
Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.

Uniform

Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

All learners are required to wear in accordance with Cookery Students Dress Code while attending workplace training.

Recognition of Prior Learning

Recognition of Prior Learning (RPL)

RPL is available to anyone who has experience working in a commercial kitchen.

RPL:

provides an alternative pathway to achieving a qualification without course attendance
is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
is the conduct of an assessment to confirm competency.

APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.

Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.

The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.

The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.

Some examples of documentary evidence that can support the process include:

licences such as First Aid, RSA
CV or work history with details of job role and responsibilities
previous qualifications from overseas and Australia
certificates and records of results or assessments completed with other RTO’s
photographs of work undertaken
samples of related project work
diaries of tasks performed
task sheets/job sheets/logbooks
site training records
pay slips / employment contracts / job descriptions
memberships of relevant professional associations
references/letters/third party reports from previous employers/supervisors
industry awards
performance appraisals

Accreditation

This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Diploma level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.

Articulation

APSI has a direct pathway to Edith Cowan University (ECU), whcih enables students to fast track their university degrees. Students who complete the Diploma of Hospitality Management and who meet ECU admission requirements will be given advanced standing of up to 120 credit points (1 year) towards the following degrees:

Bachelor of Commerce (Year 2 with 120 credit points)

Bachelor of Hospitality and Tourism Management (Year 2 with 120 credit points)

Bachelor of International Hotel and Resort Management (Year 2 with 120 credit points)

Employment Skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

East Perth main campus

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Practical kitchens and industry work placement

Rendezvous Hotel Perth Scarborough

Address: 148 The Esplanade, Scarborough, WA 6019

Rendezvous Hotel Perth Central

Address: 24 Mount Street, Perth WA 6000

Website| rendezvoushotels.com

Industry Workplace Training

At the Workplace approved by your course coordinator

Disclaimer

The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.