Advanced Diploma of Hospitality Management (Commercial Cookery)
The secret ingredient is 'family'...
"The best thing about studying at William Blue is the relationship I have with all of my teachers. It’s more of a close-knit family than what I had experienced at uni, where you don’t even know who your lecturer is."
Develop your culinary skills while sharpening your business savvy.
If you want to own a restaurant or manage your own culinary business then you will need a combination of technical culinary prowess, communication skills and hospitality business acumen.
This commercial cookery course has been designed to equip you with this recipe of specialist knowledge. By studying this Advanced Diploma of Hospitality course you will receive the practical skills required to find employment as a chef or other culinary professional, as well as a solid foundation of business subjects that will allow you to be a successful business owner or manager in the hospitality industry.
Pathway options exist into a Bachelor of Business with only a further year of study, depending on your choice of specialism.
What you'll learn:
Learn cooking techniques required for a range of cuisines
Workplace health and safety
Practical skills to create masterpiece dishes
Practical experience within William Blue dining
Skills to manage Kitchen and front of house service tasks
How can I study?
20 hours per week, 10 hours per week of self-directed study
This course is eligible for VET FEE-HELP to help pay for some or all of the cost of your course.
VET FEE-HELP is only available to eligible domestic students.
Scholarships are available for this course to full-time on-campus students only.
* William Blue reserves the right to increase fees by up to 10% in each calendar year to cover increases in the cost of course delivery. The total course cost will depend on the duration of the course and whether a student studies full time or part time.
CRICOS Code: 080902K
This course may only be studied full-time by International students. A maximum of 25% of the course may be studied online.
Industry relevance is at the core of everything we do here at William Blue. It is so important that the Industry Placement program is a compulsory part of this course. A placement allows you to have valuable work experience before you complete the course - vital for becoming employed following graduation. As part of the SIT60313 Advanced Diploma of Hospitality (Commercial Cookery Specialisation) you will undertake 600 hours in an Industry Placement.
All commercial cookery students will also undertake part of their training at William Blue Dining, our multi-award-winning, student-operated training restaurant, open to the public and seating 60 people. This will give you the opportunity to learn in an environment that reflects the very highest in food and beverage service.
Typical assessment includes:
Practical demonstrations, observation, assignments, case studies and portfolio work.
This subject describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for the all stages in the food production process including receipt, storage, preparation, service and disposal. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.
SITXFSA401 Develop and implement a food safety program
This subject 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 these must be applied in a commercial kitchen through the completion of 48 service periods in a real industry environment. SITHCCC309 Work effectively as a cook
These subjects describe the performance outcomes, skills and knowledge required to work effectively within a commercial kitchen environment. The practical skills and knowledge learnt in these subjects are underpinned by the theoretical learning’s. These subjects are delivered in our state of the art commercial kitchens and involve learning such skills as preparing seafood, preparing meat, and managing customers with special dietary requirements SITHCCC302 Produce seafood dishes
SITHCCC303Produce meat dishes
SITHCCC307Prepare food to meet special dietary requirements
This subject describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. It also addresses how to work with others in the hospitality industry, to provide on-the-job coaching to colleagues and to monitor the progress of colleagues until they are able to operate independently of the coach. SITXHRM301 Coach others in job skills
BSBWOR203B Work effectively with others
BSBSUS201A Participate in environmentally sustainable work practices
These subjects describe the performance outcomes, skills and knowledge required to work effectively within a commercial kitchen environment. The practical skills and knowledge learnt in these subjects are underpinned by the theoretical learning’s. These subjects are delivered in William Blue Dining and involved learning the skills of making stocks, sauces, and soups while learning how to cook with vegetables, fruits, and poultry all in a live service environment. SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC202 Produce appetisers and salads
SITHCCC301 Produce poultry dishes
This subject 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 equipment and a range of cookery methods to make and decorate cakes, pastries and breads. It also takes students through the process of how to produce hot, cold and frozen desserts following standard and special dietary recipes. SITHCCC308 Produce cakes, pastries and breads
SITHPAT306 Produce desserts
This subject describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry and to use personal hygiene practices to maintain the health and wellbeing of self and others. SITHIND201 Source and use information on the hospitality industry
SITHIND101 Use hygienic practices for hospitality service
This subject describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. Using the latest industry endorsed software, students will also understand the financial side of running a commercial cooking environment and learn how to control and order stock. SITXINV401 Control stock
SITHKOP302 Plan and cost basic menus
These subjects describe the performance outcomes, skills and knowledge required to work effectively within a commercial kitchen environment. The practical skills and knowledge learnt in these subjects are underpinned by the theoretical learning’s. These subjects act as an Introduction into the Kitchen environment and encompass skills such as using basic methods of cookery, knife skills and precision cuts as well as an introduction to kitchen equipment and food hygiene. Skills and knowledge required to provide first aid response, life support, management of casualty(s), the incident and other first aiders, until the arrival of medical or other assistance, are also covered in this subject. SITHCCC101 Use food preparation equipment
SITHKOP101 Clean kitchen premises and equipment
SITXINV202 Maintain the quality of perishable supplies
SITHCCC201 Produce dishes using basic methods of cookery
HLTAID003 Provide first aid
^First Aid delivered by Re:VIVA First Aid & Resuscitation Training Pty Ltd P.O. Box 6194, Alexandria NSW 2015
1300 738 482 | www.reviva.com.au
This subject is where students undertake industry placement in a commercial front of house environment integrating the practical application of a broad range of tasks. A logbook of workplace practice is required to be maintained during the placement and an Industry Adviser provides regular supervision through workplace visits. BSBFIM601A Manage finances
SITXFIN601 Manage physical assets
BSBHRM604A Manage employee relations
This subject describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition. SITXFIN601 Manage physical assets
This subject describes the performance outcomes, skills and knowledge to develop and maintain a positive and productive workplace environment. It covers all aspects of employee relations impacting on managers at the strategic level. BSBHRM604A Manage employee relations
SITXHRM503 Monitor staff performance
This subject describes the performance outcomes, skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. This subject also looks at the management function of financial management and how this is done within the hospitality context. BSBFIM601A Manage finances
BSBMGT617A Develop and implement a business plan
This subject describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. BSBMGT515A Manage operational plan
SITXWHS401 Implement and monitor work health and safety practices
SITXWHS601 Establish and maintain a work health and safety system
This subject 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, develop, implement and continuously review and update policies and practices for business compliance. SITXGLC501 Research and comply with regulatory requirements
This subject encompasses the performance outcomes, skills and knowledge required to analyse internal and external business environments and to develop and evaluate marketing strategies and plans for products and services. It also involves addressing the intricacies of establishing and maintaining business relationships within the Hospitality environment. SITXMGT501 Establish and conduct business relationships
SITXMPR502 Develop and implement marketing strategies
This subject 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. SITXFIN402 Manage finances within a budget
SITXFIN501 Prepare and monitor budgets
SITXFIN401 Interpret financial information
This subject 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 all while ensuring the customer service experience is continually enhanced and improved. SITXCCS501 Manage quality customer service
SITXCCS401 Enhance the customer service experience
This subject describes the performance outcomes, skills and knowledge required to lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership. SITXHRM402 Lead and manage people
BSBDIV501A Manage diversity in the workplace
SITXCOM401 Manage conflict
This subject encompasses the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. It also requires students to be able to develop Rosters within the industry context as well as what is required by supervisors when monitoring staff performance. SITXMGT401 Monitor work operations
SITXHRM401 Roster staff
SITXHRM501 Recruit, select and induct staff
This subject is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation. SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices