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Diploma of Hospitality Management SIT50416

Overview

Cookery is a creative and rewarding sector of the hospitality industry. Cooks have the ability to work in a variety of establishments and  using a sound knowledge of of industry operations and a broad range of managerial skills, can coordinate cookery operations. This may include hotels, restaurants, cafés, function and conference centres, private catering companies, health care and tourism outlets, including cruise liners and airline catering.

Skilled chefs are currently in demand and being sought after by the hospitality industry worldwide.

With this qualification you will be able to work as a commercial cook with a supervisory or team leading role in the kitchen. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems and make a range of operational business decisions.

Qualification: Diploma of Hospitality Management SIT50416
Program No: DP-TS10
Campus: CIT Reid 
Duration: 2 years full time (attending approximately 20 hours per week) including compulsory commercial kitchen placement.
Likely Job Outcome: This qualification provides a pathway to work in the food production sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:
- banquet or function chef/manager
- chef de cuisine
- executive chef
- kitchen manager
- restaurant manager
- sous chef
- unit manager (catering operations)
Application Type: Public
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Additional Information

Materials and Equipment Fees*

Trade Tools $350 per program
Uniform $250 per program
Resources $500 per year

*All costs are approximate

Students who successfully complete the Diploma of Hospitality Management SIT50416 qualify for a place in CIT's Advanced Diploma of Hospitality Management SIT60316.

Entry Requirements / How to Apply

Certificate IV in Commercial Cookery

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Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 13 subjects

  • SITXCCS008  Develop and manage quality customer service practices
    • CIT Code: MGNT721
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
      The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions.
      This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.

      Prerequisites: Nil
  • SITXCOM005  Manage conflict
    • CIT Code: COMM135
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
      The unit applies to all tourism, travel, hospitality and event sectors.
      The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

      Prerequisites: Nil
  • SITXFIN004  Prepare and monitor budgets
    • CIT Code: ACCT118
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
      The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
      It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.

      Prerequisites: Nil
  • SITXGLC001  Research and comply with regulatory requirements
    • CIT Code: LEGL102
      Cost: $160.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
      The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.
      It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.

      Prerequisites: Nil
  • SITXHRM002  Roster staff
    • CIT Code: MGNT722
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
      This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.
      It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITXMGT002  Establish and conduct business relationships
    • CIT Code: COMM130
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
      The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.

      Prerequisites: Nil
  • SITXWHS003  Implement and monitor work health and safety practices
    • CIT Code: OHSS119
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

      Prerequisites: Nil
  • BSBDIV501  Manage diversity in the workplace
    • CIT Code: MGNT699
      Cost: $120.00
      Description:

      This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
      It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.

      Prerequisites: Nil
  • BSBMGT517  Manage operational plan
    • CIT Code: MGNT768
      Cost: $140.00
      Description: This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.
      Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan.
      This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
      Prerequisites: Nil
  • SITXCCS007  Enhance customer service experiences
    • CIT Code: MKTG327
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.
      The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences.
      This includes individuals working in a range of tourism, travel, hospitality and events contexts.

      Prerequisites: Nil
  • SITXFIN003  Manage finances within a budget
    • CIT Code: ACCT117
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
      The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
      This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
      It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

      Prerequisites: Nil
  • SITXHRM003  Lead and manage people
    • CIT Code: MGNT131
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
      The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITXMGT001  Monitor work operations
    • CIT Code: MGNT126
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
      The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

      Prerequisites: Nil

Elective Group A - complete 1 subject

  • SITXFSA001  Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil

Elective Group B - complete 1 subject

  • SITHCCC020  Work effectively as a cook
    • CIT Code: COOK174
      Cost: $185.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Elective Group C - complete 13 subjects

  • SITHCCC001  Use food preparation equipment
    • CIT Code: COOK241
      Cost: $75.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
      The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC005  Prepare dishes using basic methods of cookery
    • CIT Code: COOK163
      Cost: $115.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC006  Prepare appetisers and salads
    • CIT Code: COOK139
      Cost: $75.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC007  Prepare stocks, sauces and soups
    • CIT Code: COOK171
      Cost: $95.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC012  Prepare poultry dishes
    • CIT Code: COOK199
      Cost: $75.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC013  Prepare seafood dishes
    • CIT Code: COOK134
      Cost: $85.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC014  Prepare meat dishes
    • CIT Code: COOK172
      Cost: $125.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC018  Prepare food to meet special dietary requirements
    • CIT Code: COOK202
      Cost: $175.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
      This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.
      The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC019  Produce cakes, pastries and breads
    • CIT Code: COOK146
      Cost: $105.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
      It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.
      The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002  Participate in safe food handling practices
    • CIT Code: OHSS456
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.
      This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.

      Prerequisites: Nil
  • SITHKOP005  Coordinate cooking operations
    • CIT Code: COOK252
      Cost: $225.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
      Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.
      The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
      It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHASC008  Prepare Asian cooked dishes
    • CIT Code: COOK216
      Cost: $180.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
      The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC008  Prepare vegetable, fruit, eggs and farinaceous dishes
    • CIT Code: COOK153
      Cost: $115.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Related Courses

Certificate IV Commercial Cookery SIT40516
Certificate III Commercial Cookery SIT30816
Statement Attainment training Supervising Food Safety [extract from SIT40516]
Statement Attainment training Basic Food Hygiene [extract from SIT40516]

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au