This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Please refer to Course Details/Prices link for more details.
To attain a Diploma of Hospitality 28 units must be achieved:
** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.
|Unit Code and Title||Type|
|BSBDIV501 Manage diversity in the workplace||Core|
|SITXCOM005 Manage conflict||Core|
|SITXFIN003 Manage finances within a budget||Core|
|SITXHRM003 Lead and manage people||Core|
|SITXMGT001 Monitor work operations||Core|
|SITXWHS003 Implement and monitor work health and safety practices||Core|
|SITXFSA001Use hygienic practices for food safety||Elective|
|SITHKOP005 Coordinate cooking operations**||Elective|
|Group C (other group C elective are listed below)|
|SITHCCC007Prepare stocks, sauces and soups**||Elective|
|SITHCCC019Produce cakes, pastries and breads**||Elective|
|SITHCCC014Prepare meat dishes**||Elective|
|SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes**||Elective|
|SITHKOP002 Plan and cost basic menus||Elective|
|SITHKOP004 Develop menus for special dietary requirements||Elective|
|SITHCCC005 Prepare dishes using basic methods of cookery**||Elective|
|SITHCCC012Prepare poultry dishes**||Elective|
|SITHCCC013Prepare seafood dishes**||Elective|
All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen.
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (http://kcbt.wa.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form ()
Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Pathways into the qualification:
Preferred pathways for learners enrolling in the SIT50416 Certificate III in Commercial Cookery:
Pathways from the qualification:
Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.