Diplôme Avancé de Gestion Culinaire - Cuisine

Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT) - 6 months
PREREQUISITE: DIPLÔME DE CUISINE (SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY)

FRENCH CULINARY TOPICS

• Introduction to molecular gastronomy, demonstrations and workshops
• Butchery Masterclass
• Matching food with wine
• Classical French and contemporary cuisines
• Classical French and contemporary patés, terrines and buffet items

AUSTRALIAN UNITS OF COMPETENCY

• SITXHRM009 Lead and manage people (core)
• SITXMGT004 Monitor work operations (core)
• SITXHRM008 Roster staff (core)
• SITXCOM010 Manage conflict (core)
• SITHKOP013 Plan cooking operations (core)
• SITXFIN009 Manage finance within a budget (core)
• SITXWHS007 Implement and monitor work health and safety practices (core)
• SITHKOP012 Develop recipes for special dietary requirements (core)
• SITXFSA008 Develop and implement a food safety program (core)
• SITHKOP015 Design and cost menus (core)
• SITHCCC044 Prepare specialised food items (elective)
  
  

Program 2: DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management Cuisine

AUSTRALIAN UNITS OF COMPETENCY

• SITXCCS016 Develop and management quality customer service practices (core)
• SITXFIN010 Prepare and monitor budgets (core)
• SITXGLC002 Identify and manage legal riska and comply with law (core)
• SITXMGT005 Establish and conduct business relationships (core)
• SITXHRM010 Recruit, select and induct staff (core)
• BSBFIN601 Manage organisational finances (core)
• BSBOPS601 Develop and implement business plans (core)
• SITXFIN011 Manage physical assets (core)
• SITXHRM012 Monitor staff performance (core)
• SITXMPR014 Develop and implement marketing strategies (core)
• SITXWHS008 Establish and maintain a work health and safety system (core)

This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.

Graduates will gain a Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) as well as the Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of Hospitality Management).

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.