Diploma of Hospitality
includes Certificate 3 in Commercial Cookery (18073)
Course S18115 CRICOS Code 065360E |
Apply now for this course
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Duration
2 years full-time
Locations, tuition fees and intakes
Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - A$1,000 per course.
Campuses in Sydney |
2010 |
2011 |
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Intakes* |
Fees^ |
Intakes* |
Fees^ |
|
| Baulkham Hills | Feb, Jul | A$31,000 | ||
| Campbelltown | Feb, Jul | A$31,000 | ||
| Crows Nest | Feb, Jul | A$31,000 | ||
| Loftus | Feb, Jul | A$31,000 | ||
| Meadowbank | Feb, Jul | A$31,000 | ||
| Nepean | Feb, Jul | A$31,000 | ||
| Northern Beaches | Feb, Jul | A$31,000 | ||
| Ryde | Feb, Jul | A$31,000 | ||
| Ultimo | Feb, Jul | A$31,000 | ||
| Wentworth Falls | Feb, Jul | A$29,800 | ||
| Wetherill Park | Feb, Jul | A$31,000 | ||
Campuses outside Sydney |
2010 |
2011 |
||
Intakes* |
Fees^ |
Intakes* |
Fees^ |
|
| CHEC | Feb, Jul | A$29,800 | ||
| Grafton | Feb, Jul | A$29,800 | ||
| Hamilton | Feb, Jul | A$31,000 | ||
| Kingscliff | Feb, Jul | A$29,800 | ||
| Orange | Feb | A$31,000 | ||
| Ourimbah | Feb | A$31,000 | ||
| Port Macquarie | Feb, Jul | A$29,800 | ||
| Wagga Wagga | Feb, Jul | A$29,800 | ||
| Wollongbar | Feb, Jul | A$29,800 | ||
| Wollongong | Feb, Jul | A$31,000 | ||
*Intakes shown in red have already been filled
^Fees per course
Description
You will learn how to plan and control a range of hospitality products, control stock, promote goods and services to customers, maintain premises and outlets, maintain business compliance within legislative requirements, develop and manage financial budgets and develop operational plans. You will also learn how to lead, supervise and manage a team of people.
Career Opportunities
Restaurant manager, kitchen manager, front office manager, motel manager, catering manager
Entry Requirements
- Year 12 or equivalent
- Academic IELTS 5.5 or TOEFL (iBT) 51 or Certificate 3 in English for Further Study at TAFE NSW or equivalent
- Academic IELTS 6.0 or TOEFL (iBT) 68 or Certificate 3 in English for Further Study at TAFE NSW or equivalent for Diploma-to-Degree courses (DIAC 573 visa requirement)
Exit Points
Depending on the electives chosen and completed the following courses are exit points:
- Certificate 3 in Hospitality (Commercial Cookery) (Non Trade)
- Certificate 3 in Hospitality (Patisserie) (18063)
- Certificate 4 in Hospitality (18114)
- Certificate 4 in Hospitality (Catering Operations) (18084)
Course Structure
The qualification packaging rules require completion of thirty nine (39) units including twenty three (23) core units and sixteen (16) elective units.
Core Units
All subgroups must be completed. Only 23 module/units must be completed.
Subgroup 1
All module/units must be completed.
- Provide quality customer service
- Manage quality customer service
- Work with colleagues and customers
- Work in a socially diverse environment
- Deal with conflict situations
- Interpret financial information
- Manage finances within a budget
- Prepare and monitor budgets
- Develop and update legal knowledge required for business compliance
- Coach others in job skills
- Roster staff
- Lead and manage people
- Manage workplace diversity
- Receive and store stock
- Control and order stock
- Monitor work operations
- Develop and implement operational plans
- Establish and conduct business relationships
- Follow health, safety and security procedures
- Follow workplace hygiene procedures
- Implement and monitor workplace health, safety and security practices
- Establish and maintain an Occupational Health and Safety system
Subgroup 2
Only 1 module/unit must be completed.
- Prepare, cook and serve food for menus
- Provide and coordinate hospitality service
Elective Units
Subgroup 1 must be completed and one of subgroups 2, 3 must be completed. Only sixteen (16) module/units must be completed.
Subgroup 1
At least 13 and no more than 16 module/units must be completed.
- Design and develop text documents
- Create and use databases
- Create electronic presentations
- Process payroll
- Process accounts payable and receivable
- Maintain a general ledger
- Develop and use complex databases
- Develop and use complex spreadsheets
- Prepare financial reports
- Manage payroll
- Develop keyboard skills
- Use business technology
- Produce simple word processed documents
- Create and use simple spreadsheets
- Produce business documents
- Use and maintain electronic mail system
- Conduct online research
- Communicate electronically
- Manage compliance with franchisee obligations and legislative requirements
- Manage relationship with franchisor
- Manage a franchise operation
- Profile the market
- Produce and manipulate digital images
- Apply First Aid
- Connect a workstation to the internet
- Maintain system integrity
- Monitor and control individual and crowd behaviour
- Provide lost and found facility
- Plan and conduct evacuation of premises
- Provide for the safety of persons at risk
- Apply point-of-sale handling procedures
- Merchandise products
- Develop innovative ideas at work
- Lead a team to foster innovation
- Create an innovative work environment
- Set up systems that support innovation
- Minimise theft
- Sell products and services
- Advise on products and services
- Provide accommodation reception services
- Conduct night audit
- Provide porter services
- Provide housekeeping services to guests
- Prepare rooms for guests
- Clean premises and equipment
- Launder linen and guest clothes
- Provide valet service
- Use basic Asian methods of cookery
- Produce appetisers and snacks for Asian cuisines
- Prepare stocks and soups for Asian cuisines
- Prepare sauces, dips and accompaniments for Asian cuisines
- Prepare salads for Asian cuisines
- Prepare rice and noodles for Asian cuisines
- Prepare meat, poultry, seafood and vegetables for Asian cuisines
- Prepare desserts for Asian cuisines
- Prepare curry paste and powder for Asian cuisines
- Prepare satay for Asian cuisines
- Prepare vegetarian dishes for Asian cuisines
- Select, prepare and serve specialised Asian cuisines
- Plan menus for Asian cuisines
- Design and operate an Asian kitchen
- Prepare and produce Japanese raw fish (sashimi)
- Prepare and produce Japanese simmered, grilled, deep fried and steamed dishes
- Prepare and produce Japanese one pot cookery
- Prepare and produce Japanese rice cookery
- Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats
- Prepare and produce Chinese dim sum
- Prepare and cook Chinese roast meat cuts and poultry
- Prepare and produce tandoori food items
- Prepare and produce Indian breads
- Prepare and produce Indian sweetmeats
- Organise and prepare food
- Present food
- Receive and store kitchen supplies
- Clean and maintain kitchen premises
- Use basic methods of cookery
- Prepare appetisers and salads
- Prepare sandwiches
- Prepare stocks, sauces and soups
- Prepare vegetables, fruit, eggs and farinaceous dishes
- Select, prepare and cook poultry
- Select, prepare and cook seafood
- Select, prepare and cook meat
- Prepare hot and cold desserts
- Prepare pastries, cakes and yeast goods
- Plan and prepare food for buffets
- Develop cost effective menus
- Organise bulk cooking operations
- Prepare pates and terrines
- Plan, prepare and display a buffet
- Prepare portion-controlled meat cuts
- Handle and serve cheese
- Prepare chocolate and chocolate confectionery
- Select, prepare and serve specialised food items
- Select, prepare and serve specialised cuisines
- Monitor catering revenue and costs
- Establish and maintain quality control of food
- Prepare, cook and serve food for food service
- Prepare foods according to dietary and cultural needs
- Package prepared foodstuffs
- Operate a fast food outlet
- Apply cook chill production processes
- Apply catering control principles
- Apply cook freeze production processes
- Develop menus to meet special dietary and cultural needs
- Select catering systems
- Manage facilities associated with commercial catering contracts
- Plan catering for an event or function
- Prepare tenders for catering contracts
- Design menus to meet market needs
- Clean and tidy bar areas
- Operate a bar
- Serve food and beverage to customers
- Provide food and beverage service
- Provide table service of alcoholic beverages
- Operate cellar systems
- Complete retail liquor sales
- Provide room service
- Provide responsible service of alcohol
- Prepare and serve non alcoholic beverages
- Develop and update food and beverage knowledge
- Prepare and serve espresso coffee
- Provide specialist advice on food
- Provide specialist advice on wine
- Prepare and serve cocktails
- Plan and monitor espresso coffee service
- Provide gueridon service
- Provide silver service
- Manage wine for a wine outlet
- Attend gaming machines
- Operate a TAB outlet
- Conduct a Keno game
- Analyse and report on gaming machine data
- Provide responsible gambling services
- Develop and update hospitality industry knowledge
- Prepare and produce pastries
- Prepare and produce cakes
- Prepare and produce yeast goods
- Prepare bakery products for patisseries
- Prepare and present gateaux, torten and cakes
- Present desserts
- Prepare and display petits fours
- Prepare and model marzipan
- Prepare desserts to meet special dietary requirements
- Prepare and display sugar work
- Plan, prepare and display sweet buffet showpieces
- Operate an online information system
- Access and interpret product information
- Sell tourism products and services
- Prepare quotations
- Receive and process reservations
- Book and coordinate supplier services
- Process travel related documentation
- Control reservations or operations using a computerised system
- Maintain a product inventory
- Perform office procedures
- Source and present information
- Write business documents
- Plan and manage meetings
- Provide visitor information
- Provide club reception services
- Communicate on the telephone
- Make presentations
- Address protocol requirements
- Participate in environmentally sustainable work practices
- Implement and monitor environmentally sustainable work practices
- Develop workplace policy and procedures for sustainability
- Organise in house events or functions
- Process financial transactions
- Maintain financial records
- Obtain and manage sponsorship
- Manage physical assets
- Manage financial operations
- Implement food safety procedures
- Develop and implement a food safety program
- Transport and store food in a safe and hygienic manner
- Recruit, select and induct staff
- Manage volunteers
- Monitor staff performance
- Manage workplace relations
- Provide mentoring support to business colleagues
- Manage and purchase stock
- Manage projects
- Develop and implement a business plan
- Manage business risk
- Coordinate production of brochures and marketing materials
- Create a promotional display or stand
- Plan and implement sales activities
- Coordinate marketing activities
- Develop and manage marketing strategies
- Participate in cooperative online marketing initiatives for the tourism industry
- Identify hazards, and assess and control safety risks
- Contribute to workplace improvements
- Originate and develop a concept
Subgroup 2 (Optional) LANGUAGE UNITS
No more than 1 module/unit may be completed.
- Conduct basic workplace oral communication in a language other than English (Indonesian)
- Conduct basic workplace oral communication in a language other than English (Cantonese)
- Conduct basic workplace oral communication in a language other than English (Japanese)
- Conduct basic workplace oral communication in a language other than English (Korean)
- Conduct basic workplace oral communication in a language other than English (Mandarin)
- Conduct routine workplace oral communication in a language other than English (Indonesian)
- Conduct routine workplace oral communication in a language other than English (Cantonese)
- Conduct routine workplace oral communication in a language other than English (Japanese)
- Conduct routine workplace oral communication in a language other than English (Korean)
- Conduct routine workplace oral communication in a language other than English (Mandarin)
- Conduct workplace oral communication in a language other than English (Indonesian)
- Conduct workplace oral communication in a language other than English (Cantonese)
- Conduct workplace oral communication in a language other than English (Japanese)
- Conduct workplace oral communication in a language other than English (Korean)
- Conduct workplace oral communication in a language other than English (Mandarin)
- Read and write workplace information in a language other than English (Indonesian)
- Read and write workplace information in a language other than English (Cantonese)
- Read and write workplace information in a language other than English (Japanese)
- Read and write workplace information in a language other than English (Korean)
- Read and write workplace information in a language other than English (Mandarin)
Subgroup 3
No more than 3 module/units may be completed.
- Evaluate wines (advanced)
- Evaluate wines (standard)
- Prepare, cook and serve Asian food for food service
- Plan and implement minimal impact operations
- Plan and develop ecologically sustainable tourism operations
Additional Information
Click here for further general information about qualifications, articulation, facilities and equipment, assessment methods and Recognition of Prior Learning (RPL).
Course information and offerings are subject to change at any time.
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