Overview
The Diploma of Commercial Cookery is for students who want to acquire the essential skills and competencies to become a professional chef. Completing this course can get you into a booming career in the hospitality industry by opening you to a host of job offers. If you want to operate a range of business decisions, fulfil your responsibility towards others and conduct operations independently, this particular course must be your ultimate choice.
The hospitality industry is emerging into a profitable career option and attracting students from all directions. There are many institutes offering Cookery Courses Perth, where students can acquire required skills to manage hospitality management operations. The SIT50416 Diploma of Commercial Cookery offers valuable learning and broad understanding to make students prepare for management roles. Obtaining detailed information such as admission process, fee structure, and course duration are essential for applying in this Diploma of commercial cookery in Perth. The best education consultant from Studyroo can guide you in this matter where you can expect a comprehensive service regarding the course.
Entry Requirements
1) Academic requirements
Completion of Australian Year 12 or equivalent;
2) English Proficiency based requirements
TOEFL iBT Test Score of 65
PTE Academic Test Score of 42
Cambridge English: FCE
OET D Grade
TOEFL PBT Test Score of 513
TOEIC 605
Career Opportunities
A few of the career outcomes which you can expect after this course can be considered as follows:
This program has been considered as one of the best Diploma of Commercial Cookery Courses which can ensure a thriving career for you in the hospitality industry. So, apply for this course today and get ready to see yourself as a master chef in the field of hospitality management.
Course Modules
| SITXFSA001 | Use hygienic practices for food safety |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetizers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITXINV002 | Maintain the quality of perishable items |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXFIN003 | Manage finances within a budget |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITXHRM003 | Lead and manage people |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCOM005 | Manage conflict |
| SITXMGT001 | Monitor work operations |
| HLTAID003 | Provide first aid |
| SITXHRM004 | Recruit select and induct staff |
| SITHFAB002 | Provide responsible service of alcohol |
| SITXFIN004 | Prepare and monitor budgets |
| SITXHRM002 | Roster Staff |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXCCS007 | Enhance customer service experiences |
| SITHFAB016 | Provide advice on food |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXMGT002 | Establish and conduct business relationships |
| BSBMGT517 | Manage Operational Plan |