Diploma of Hospitality

(Commercial Cookery Stream)

Admission requirements

You are eligible if:

* you have successfully completed the Australian year 12 or equivalent in your country
* you have achieved a minimum of either:

- IELTS 5.5 academic (no band score less than 5.0) or
- TOEFL paper based 530 (minimum TWE 3.5) or
- TOEFL computer based 197 (minimum TWE 3.5) or
- TOEFL internet based 71 (minimum 17 in all sections).

Intake

February and July

Books and equipment (AUD)

Included in course fee - in the first year students will be provided with chef uniform, knife kit and learning resources and in the second year it will include an eco tourism trip.

Study pathways

On completion of the Diploma, graduates may continue their study in:

* Advanced Diploma of Hospitality (069645D) at Kangan Institute.

Career pathways

On completion of the Diploma, graduates may seek employment as:

* Chef/cook
* Sous chef
* Kitchen supervisor in a variety of hospitality enterprises
* Owner/manager of a hospitality establishment
* Catering supervisor.

The hospitality industry is experiencing growth in the restaurant and catering areas, so employment opportunities for qualified staff are excellent.

Course structure

This Diploma will provide you with the skills and knowledge for you to be competent as a supervisor in a hospitality functional area. You will be able to analyse, design and execute judgements using wide-ranging technical, creative, or managerial competencies. Your knowledge base will have a cookery specialisation along with managerial and financial skills.

This course will equip you for a career in a vibrant and exciting industry, where employers value qualified and motivated staff. Cookery is the central focus of the hospitality industry and is an incredibly creative and rewarding occupation.

A career in cookery can take you anywhere, from cafes to casinos, restaurants to resorts. You will be able to put your creativity into practice while demonstrating your skills in food preparation and presentation. This course is designed to prepare you for a career in commercial cookery by developing the fundamental skills and knowledge required in both professional cooking and kitchen management.

During the first year of your study you will be expected to participate in a coursework practical placement program, assisting you in gaining valuable experience in a commercial kitchen environment. Students will be given assistance in gaining placement in a commercial kitchen. While in the second year, you will be developing your management skills.

The Diploma consists of 36 units and it includes the Certificate III in Hospitality (Commercial Cookery) (069642G).

In a typical week students will attend classes approximately four days per week with approximately 70 percent practical and 30 percent theory classes. Classes will be scheduled between 8.30am and 10pm, Monday to Friday. (The late finish may only occur when students are cooking for our training restaurant and usually only one to two nights per week).

The teaching methods used in the Diploma include classroom- based teaching, lectures, practical work, computer-based learning, demonstration, research and coursework practical placement. The assessment methods include tests, assignments, class presentations, practical demonstration of skills, field trips, role play and examinations.

Units

Follow workplace hygiene procedures
Implement food safety procedures
Apply first aid
Follow health safety and security procedures
Receive and store kitchen supplies
Receive and store stock
Control and order stock
Clean and maintain kitchen premises
Organise and prepare food
Present food
Use basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Select, prepare and cook poultry
Select, prepare and cook seafood
Select prepare and cook meat
Prepare pastries cakes and yeast goods
Prepare hot and cold desserts
Develop and update hospitality industry knowledge
Work with colleagues and customers
Provide quality customer service work in a socially diverse environment
Deal with conflict situations
Coach others in job skills
Prepare foods according to dietary and cultural needs (theory component)
Develop cost effective menus
Prepare foods according to dietary and cultural needs (practical component)
Prepare cook and serve food for food service
Prepare cook and serve food for menus
Implement and monitor workplace health, safety and security procedures
Establish and maintain and occupational health and security system
Manage quality customer service
Interpret financial information
Manage finance within a budget
Prepare and monitor budgets
Lead and manage people
Manage workplace diversity
Roster staff
Monitor work operations
Develop and implement operational plans
Establish and conduct business relationships
Develop and update legal knowledge required for business compliance