Program 1: STAGE 1 (6 Months)
PREREQUISITE: DIPLÔME DE CUISINE/CERTIFICATE III IN COMMERCIAL COOKERY
FRENCH STUDY MODULES
- Product origins, influences and regional cuisines
- Classical French and contemporary cuisines
- Classical French and contemporary patés, terrines and buffet items
- Seasonal and market influences in cuisine
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC015 Produce and serve food for buffets
- SITHCCC021 Prepare specialised food items
- SITHKOP005 Coordinate cooking operations
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITHKOP004 Develop menus for special dietary requirements
- SITXFIN004 Prepare and monitor budgets
- SITXFIN003 Manage finances within a budget
- BSBDIV501 Manage diversity in the workplace
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXWHS004 Establish and maintain a work health and safety system
Program 2: STAGE 2 (6 Months)
Diplôme Advancé de Gestion Culinaire
AUSTRALIAN UNITS OF COMPETENCY
- SITHFAB007 Serve food and beverage
- SITXCCS008 Develop and manage quality customer service practices
- BSBMGT617 Develop and implement a business plan
- BSBMGT517 Manage operational plan
- SITXFIN005 Manage physical assets
- SITXMPR007 Develop and implement marketing strategies
- SITXMGT002 Establish and conduct business relationships
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor staff performance
- BSBFIM601 Manage finances