Diploma of Hospitality
(Commercial Cookery)
| Course Code: | SIT50307 |
| Department: | Hospitality, Tourism & Events |
| Study Area(s): | Hospitality |
| Location(s): | Broadmeadows |
| Course Length: | Full-time (1 year, 6 months) |
| Direct Entry: | You can apply for this course directly through Kangan Institute. |
| Mid-year Entry: | This course accepts mid-year applications. |
Need more information?
Call us on 13 TAFE (13 8233)
or +613 9279 2222
Email us at enquiries@kangan.edu.au
Or fill in our feedback form
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Course overview
This course is designed for those people seeking a career in hospitality, concentrating on commercial cookery. The course is suitable for those who may be currently working in the industry and wish to obtain a formal qualification.
This course provides participants with knowledge and experience in practical food production and will also give you basic management skills to enhance your job opportunities in the commercial area.
Course modules
| CORE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| SITXCCS002A | Provide Quality Customer Service | 40 |
| SITXCCS003A | Manage Quality Customer Service | 30 |
| SITXCOM001A | Work With Colleagues and Customers | 25 |
| SITXCOM002A | Work in a Socially Diverse Environment | 20 |
| SITXCOM003A | Deal With Conflict Situations | 20 |
| SITXFIN003A | Interpret Financial Information | 60 |
| SITXFIN004A | Manage Finances Within a Budget | 30 |
| SITXFIN005A | Prepare and Monitor Budgets | 30 |
| SITXGLC001A | Develop and Update Legal Knowledge Required For Business Compliance | 80 |
| SITXHRM001A | Coach Others in Job Skills | 20 |
| SITXHRM003A | Roster Staff | 30 |
| SITXHRM005A | Lead and Manage People | 60 |
| SITXHRM007A | Manage Workplace Diversity | 60 |
| SITXINV001A | Receive and Store Stock | 10 |
| SITXINV002A | Control and Order Stock | 25 |
| SITXMGT001A | Monitor Work Operations | 20 |
| SITXMGT002A | Develop and Implement Operational Plans | 50 |
| SITXMGT006A | Establish and Conduct Business Relationships | 60 |
| SITXOHS001A | Follow Health, Safety and Security Procedures | 10 |
| SITXOHS002A | Follow Workplace Hygiene Procedures | 15 |
| SITXOHS004A | Implement and Monitor Workplace Health, Safety and Security Practices | 30 |
| SITXOHS005A | Establish and Maintain An OHS System | 30 |
| Total hours: | 755 | |
| ELECTIVE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| SIT50307B | U199 (100-199hrs) | |
| SITHCCC002A | Present Food | 6 |
| SITHCCC003A | Receive and Store Kitchen Supplies | 10 |
| SITHCCC004A | Clean and Maintain Kitchen Premises | 10 |
| SITHCCC005A | Use Basic Methods of Cookery | 45 |
| SITHCCC006A | Prepare Appetisers and Salads | 25 |
| SITHCCC008A | Prepare Stocks, Sauces and Soups | 35 |
| SITHCCC009A | Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes | 45 |
| SITHCCC010A | Select, Prepare and Cook Poultry | 25 |
| SITHCCC011A | Select, Prepare and Cook Seafood | 30 |
| SITHCCC012A | Select, Prepare and Cook Meat | 50 |
| SITHCCC013A | Prepare Hot and Cold Desserts | 50 |
| SITHCCC014A | Prepare Pastries, Cakes and Yeast Goods | 40 |
| SITHIND001A | Develop and Update Hospitality Industry Knowledge | 25 |
Course Fees
Are you eligible for Government Subsidised fees? Find out now!
You may be eligible for concession. Find out now!
| Government Subsidised | Fee For Service (Full fee) | |||||
|---|---|---|---|---|---|---|
| Concession | Non concession | RPL | Concession | Non concession | RPL | |
| Tuition fees | $ 100# | $ 2,500^ | $ 95 | n/a | $ 6,500^ | $ 3,250^ |
| Student Services & Amenities Fees | $ 32 | $ 212^ | n/a | n/a | n/a | n/a |
| Ancillary Fees | $ 26 | $ 26 | n/a | n/a | n/a | n/a |
# Concession card holders enrolling in a Diploma or Advanced Diploma are under 25 as at 01/01/2012 the concession tuition fee applies.
# If an Indigenous student the relevant concession tuition fee applies.
^ Fees will not be more than stated.
* Approximate fees displayed are based on calendar year calculations. The fees apply to the units enrolled in 2012 only. Any enrolments in subsequent years will be charged at the rates applicable for that year.
* Materials fees may be required.
How to calculate fees? See the examples here.
| Tuition fee | Student Services & Amenities Fees | Ancillary Fees | Total | |
|---|---|---|---|---|
| Example 1: | A student is enrolled in a Skills Deepening program with 200 nominal hours. | |||
| Government subsidised (Non concession) | $1,196.00 | $0.32 x 200 = $64.00 | $26.00 | $1,286.00 |
| Fee-For-Service (Non concession) | $2,392.00 | n/a | n/a | $2,392.00 |
| Fee-For-Service (RPL) | $1,196.00 | n/a | n/a | $1,196.00 |
| Example 2: | A student is enrolled in a Skills Deepening program with 900 nominal hours. | |||
| Government subsidised (Non concession) | Capped at the maximum of $2,500.00 | $0.32 x 900 = $288.00 but capped at the maximum of $212.00 | $26.00 | $2,738.00 |
| Fee-For-Service (Non concession) | $6,500.00 but capped at the maximum of $6500.00 | n/a | n/a | $6500.00 |
| Fee-For-Service (RPL) | $3,250.00 but capped at the maximum of $3250.00 | n/a | n/a | $3250.00 |
See the detailed fees breakdown here.
What costs and other fees should I expect?
Phone the Contact Centre on 13 TAFE (13 8233) or enquiries@kangan.edu.au for a fee schedule. There will be extra costs for learning material, protective clothing and knife kit.
What employment opportunities will I have?
This course may lead to employment in a commercial kitchen as a qualified cook. Employment could be in hotels, restaurants, bistros, hospitals any commercial kitchen environment. There may also be opportunities to work in a supervisory or middle management position within a commercial environment.
What skills will I have when I complete this course?
You will gain skills in commercial food production, food hygiene, food theory and general knowledge required for the hospitality industry. Along with the practical skills you will aslo gain skills and knowledge related to lower level management areas- staffing, operational plans, OH&S, team work, leadreship training to name a few.
Please note there is a compulsory work placement unit required in a commercial kitchen to complete this qualification. You will be expected to find your own placement.
What qualifications will I receive?
On successful completion of the course you will be awarded the Certificate III in Hospitality (Commercial Cookery) and the Diploma of Hospitality. As part of the Australian Qualifications Framework this program is nationally recognised.
What opportunities for further studies will I have?
This course will lead to higher level studies at AQF 6 level. Credit transfers may be available into Advanced Diploma of Hospitality.
Kangan Institute students who graduate with a Diploma of Hospitality are able to take advantage of the 'pathways' arrangement with LaTrobe University. Students can receive advanced standing (credit) in the form of both priority entry and course credit points towards a bachelor qualification. Each university study unit carries a credit point value.
As of 03/2010, students who have graduated with the Diploma of Hospitality can utilise advanced standing pathways in the following bachelor degrees:
- Bachelor of Business (Tourism and Hospitality) [120 credit points]
- Bachelor of Business (Tourism Management) [105 credit points]
- Bachelor of Business (Sport and Leisure Management) [75 credit points]
Can I apply?
There are no set prerequisites for this course. However it is recommended that you have satisfactory numeracy and literacy skills to undertake this course or are mature age and have sufficient work experience to successfully undertake the course.
OR
You may apply if you have satisfactorily completed VCE or an approved equivalent course and the satisfactory completion of the work requirements (eligibility to transfer); or are mature age and have sufficient work experience to successfully undertake the course. (Mature age is anyone over the age of 18 who has been out of full-time education for more than 12 months)
How do I apply?
To apply for this course you must fill in a direct application form which can be obtained from the institute by calling the Contact Centre on 13 TAFE (13 8233) or email enquiries@kangan.edu.au.
How will I be selected for this course?
All applicants will need to attend an information session and complete a pre-selection application form:
http://www.kangan.edu.au/departments/hospitality-travel-tourism/
How long is the course?
The course spans 18 months. The first 12 months of this course is the Certificate III in Hospitality (Commercial Cookery).
Draft timetable 2011: Tuesday: 8.30am-4.30pm; Wednesday: 8.30am-5.00pm; Friday: 9.30am-5.00pm
Where and how can I study?
You will study at the Broadmeadows campus.
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will be advised in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be provided with this information.
Additional comments
Applicants will be required to have their own chef uniform and prescribed knife kit. Also this course will have material fees and charges attached to it as an extra cost on enrolment
What will I study?
Refer to the module list.
Ours is a small but dynamic department, offering students an individual approach to learning in a caring environment. Classes are a mix of practical activities and the theoretical course content, including industry familiarisations, excursions and on-site guest speakers, together with activities where students assist in the organization and running of events. Students are consistently engaged in hands-on learning and some of the recent activities that have enhanced their learning include-:
- The Kangan Food and Wine festival
- The Winberri Music Festival
- Special functions and lunches
- cookery competitions
