Canterbury Business College - Hosptitality

Hospitality

SIT40521 - Certificate IV in Commercial Cookery

CRICOS Code: 109643D
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $16,500.00

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
(Ref- https://training.gov.au/Training/Details/SIT40521)

This course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the two units SITHKOP013 & SITHCCC043 and is to be undertaken in an operational commercial kitchen. The work placement should only commence after the student has completed the following units:
- SITXFSA005 Use hygienic practice for food safety
- SITXFSA006 Participate in safe food handling practices

Students already working in the hospitality industry are instructed to liaise with the college to seek approval for work placement. A student can start work placement only after CBC has completed and approved a workplace suitability review.

Students are required to submit an expression of interest form before the commencement of work placement. For more information, please email CBC at INFO.

Entry Requirements

  • An overall IELTS band 5.5 or equivalent and above
  • 18 years and above with a High School Certificate (Year 12) or equivalent
  • Learners will have completed a Pre-training review during the enrolment process and demonstrate their learning capacity to undertake course.
  • Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes.

Course Pathways
Upon completion of the SIT40521 - Certificate IV in Kitchen Management, students can progress to – SIT50422 Diploma of Hospitality Management leading to SIT60322 Advanced Diploma of Hospitality Management, with CBC Or Students may choose to study at a higher education / university.

Total number of units - 33, 27 core units and 6 elective units.

Cluster Name Unit Code Unit Name Core / Elective  
CKM - 1

BSBTWK501 Lead diversity and inclusion Elective  
SITXCOM010 Manage conflict Core  
SITXFIN009 Manage finances within a budget Core  
SITXHRM008 Roster staff Core  
SITXHRM009 Lead and manage people Core  
SITXMGT004 Monitor work operations Core  
SITXWHS006 Identify hazards, assess and control safety risks Elective  
SITXWHS007 Implement and monitor work health and safety practices Core  
 
CKM - 2 SITXFSA005 Use hygienic practices for food safety Core  
SITXFSA006 Participate in safe food handling practices Core  
SITXINV006* Receive, store and maintain stock Core  
SITHCCC023* Use food preparation equipment Core  
SITHCCC027* Prepare dishes using basic methods of cookery Core  
SITXCCS014 Provide service to customers Elective  
 
CKM - 3 SITHCCC028* Prepare appetisers and salads Core  
SITHCCC029* Prepare stocks, sauces and soups Core  
SITHCCC042* Prepare food to meet special dietary requirements Core  
SITHKOP010 Plan and cost recipes Core  
SITHKOP012* Develop recipes for special dietary requirements Core  
 
CKM - 4 SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core  
SITHCCC035* Prepare poultry dishes Core  
SITHCCC037* Prepare seafood dishes Core  
SITHCCC036* Prepare meat dishes Core  
 
CKM - 5 SITHCCC041* Produce cakes, pastries and breads Core  
SITHPAT016* Produce desserts Core  
SITHKOP013* Plan cooking operations Core  
SITHCCC043* Work effectively as a cook Core  
 
CKM - 6 SITXFSA008 Develop and implement a food safety program Core  
SITHKOP015* Design and cost menus Core  
SITHCCC031* Prepare vegetarian and vegan dishes Core  
SITHCCC040* Prepare and serve cheese Elective  
SITHCCC038* Produce and serve food for buffets Elective  
SITHCCC026* Package prepared foodstuffs Elective  
* Pre-requisite

For more information on Training & Assessment Strategy for SIT40521 – Certificate IV in Kitchen Management, please email: CBC at INFO

 

SIT40721 - Certificate IV in Patisserie

CRICOS Code: 109460M
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $17,000.00 (Includes Term Breaks)

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

(Ref- https://training.gov.au/Training/Details/SIT40721)

This course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the two units SITHKOP013 & SITHCCC034 and is to be undertaken in an operational commercial kitchen. The work placement should only commence after the student has completed the following units:

  • SITXFSA005 Use hygienic practice for food safety
  • SITXFSA006 Participate in safe food handling practices

Students already working in the hospitality industry are instructed to liaise with the college to seek approval for work placement. A student can start work placement only after CBC has completed and approved a workplace suitability review.

Students are required to submit an expression of interest form before the commencement of work placement. For more information, please email CBC at INFO.

Entry Requirements

  • An overall IELTS band 5.5 or equivalent and above
  • 18 years and above with a High School Certificate (Year 12) or equivalent
  • Learners will have completed a Pre-training review during the enrolment process and demonstrate their learning capacity to undertake course.
  • Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes.

Course Pathways
Upon completion of the SIT40721 - Certificate IV in Patisserie, students can progress to – SIT50422 Diploma of Hospitality Management leading to SIT60322 Advanced Diploma of Hospitality Management, with CBC Or Students may choose to study at a higher education / university.


Total number of units - 32, 26 core units and 6 elective units.

Cluster Name Unit Code Unit Name Core / Elective  
CIVP - 1 BSBTWK501 Lead diversity and inclusion Core  
SITXCOM010 Manage conflict Core  
SITXFIN009 Manage finances within a budget Core  
SITXHRM008 Roster staff Core  
SITXHRM009 Lead and manage people Core  
SITXMGT004 Monitor work operations Core  
SITXWHS006 Identify hazards, assess and control safety risks Elective  
SITXWHS007 Implement and monitor work health and safety practices Core  
 
CIVP - 2 SITXFSA005 Use hygienic practices for food safety Core  
SITXFSA006 Participate in safe food handling practices Core  
SITXINV006* Receive, store and maintain stock Core  
SITHCCC023* Use food preparation equipment Core  
SITHCCC027* Prepare dishes using basic methods of cookery Core  
SITXCCS014 Provide service to customers Elective  
 
CIVP - 3 SITHCCC042* Prepare food to meet special dietary requirements Core  
SITHPAT011* Produce cakes Core  
SITHPAT016* Produce desserts Core  
SITHKOP010 Plan and cost recipes Elective  
SITHKOP012* Develop recipes for special dietary requirements Elective  
 
CIVP - 4 SITXHRM007 Coach others in job skills Core  
SITHCCC028* Prepare appetisers and salads Elective  
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elective  
SITHKOP013* Plan cooking operations Core  
SITHCCC034* Work effectively in a commercial kitchen Core  
   
CIVP - 5 SITHPAT012* Produce specialised cakes Core  
SITHPAT013* Produce pastries Core  
SITHPAT014* Produce yeast-based bakery products Core  
SITHPAT015* Produce petits fours Core  
   
CIVP - 6 SITHPAT017* Prepare and model marzipan Core  
SITHPAT018* Produce chocolate confectionery Core  
SITHPAT019* Model sugar-based decorations Core  
SITHPAT020* Design and produce sweet showpieces Core  

* Pre-requisite

For more information on Training & Assessment Strategy for SIT40721 – Certificate IV in Patisserie, please email: CBC at INFO

 

SIT50422 - Diploma of Hospitality Management

CRICOS Code: 114624J
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $16,000.00 )

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

(Ref- https://training.gov.au/Training/Details/SIT50422)

This course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the unit SITHKOP013 and is to be undertaken in an operational commercial kitchen. The work placement should only commence after the student has completed the following units:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

Students already working in the hospitality industry are instructed to liaise with the college to seek approval for work placement. A student can start work placement only after CBC has completed and approved a workplace suitability review.

Students are required to submit an expression of interest form before the commencement of work placement. For more information, please email CBC at INFO.

Entry Requirements

  • An overall IELTS band 5.5 or equivalent and above
  • 18 years and above with a High School Certificate (Year 12) or equivalent
  • Learners will have completed a Pre-training review during the enrolment process and demonstrate their learning capacity to undertake course.
  • Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes.

Course Pathways
Following the completion of the SIT50422 - Diploma of Hospitality Management, students may further study at Advanced Diploma level at CBC. Students also have the opportunity to undertake studies at the higher education level.


Total number of units - 28, 11 core units and 17 elective units.

Cluster Name Unit Code Unit Name Core / Elective  
DHM - 1 SITXCOM010 Manage conflict Core  
SITXFIN009 Manage finances within a budget Core  
SITXHRM008 Roster staff Core  
SITXHRM009 Lead and manage people Core  
SITXMGT004 Monitor work operations Core  
SITXWHS007 Implement and monitor work health and safety practices Core  
 
DHM - 2 SITHIND006 Source and use information on the hospitality industry Elective  
SITXFSA005 Use hygienic practices for food safety Elective  
SITXFSA006 Participate in safe food handling practices Elective  
SITXINV006* Receive, store and maintain stock Elective  
SITHCCC023* Use food preparation equipment Elective  
SITHCCC027* Prepare dishes using basic methods of cookery Elective  
 
DHM - 3 SITHCCC028* Prepare appetisers and salads Elective  
SITHCCC029* Prepare stocks, sauces and soups Elective  
SITHKOP013* Plan cooking operations Elective  
 
DHM - 4 SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elective  
SITHCCC035* Prepare poultry dishes Elective  
SITHCCC036* Prepare meat dishes Elective  
SITHCCC037* Prepare seafood dishes Elective  
   
DHM - 5 SITXCCS015 Enhance customer service experiences Core  
SITXCCS016 Develop and manage quality customer service practices Core  
SITXGLC002 Identify and manage legal risks and comply with law Core  
SITXMGT005 Establish and conduct business relationships Core  
   
DHM - 6 BSBTWK503 Manage meetings Elective  
BSBCMM411 Make presentations Elective  
SITXFIN010 Prepare and monitor budgets Core  
BSBSUS511 Develop workplace policies and procedures for sustainability Elective  
SITXHRM010 Recruit, select and induct staff Elective  

* Pre-requisite

For more information on Training & Assessment Strategy for SIT50422 - Diploma of Hospitality Management, please email: CBC at INFO

 

SIT60322 - Advanced Diploma of Hospitality Management

CRICOS Code: 114625H
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $16,000.00

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

(Ref- https://training.gov.au/Training/Details/SIT60322)

This course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the unit SITHKOP013 and is to be undertaken in an operational commercial kitchen. The work placement should only commence after the student has completed the following units:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

Students already working in the hospitality industry are instructed to liaise with the college to seek approval for work placement. A student can start work placement only after CBC has completed and approved a workplace suitability review.

Students are required to submit an expression of interest form before the commencement of work placement. For more information, please email CBC at INFO.

Entry Requirements

  • An overall IELTS band 5.5 or equivalent and above
  • 18 years and above with a High School Certificate (Year 12) or equivalent
  • Learners will have completed a Pre-training review during the enrolment process and demonstrate their learning capacity to undertake course.
  • Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes.

Course Pathways
Following the completion of the SIT60322 - Advanced Diploma of Hospitality Management, students may further study at Diploma or Advanced Diploma level at CBC. Students also have the opportunity to undertake studies at the higher education level.


Total number of units - 33, 14 core units and 19 elective units.

Cluster Name Unit Code Unit Name Core / Elective  
ADHM - 1 BSBTWK503 Manage meetings Elective  
BSBCMM411 Make presentations Elective  
SITXFIN009 Manage finances within a budget Core  
SITXFIN010 Prepare and monitor budgets Core  
SITXHRM008 Roster staff Elective  
SITXHRM009 Lead and manage people Core  
SITXMGT004 Monitor work operations Core  
SITXWHS006 Identify hazards, assess and control safety risks Elective  
 
ADHM - 2 SITHIND006 Source and use information on the hospitality industry Elective  
SITXFSA005 Use hygienic practices for food safety Elective  
SITXFSA006 Participate in safe food handling practices Elective  
SITXINV006* Receive, store and maintain stock Elective  
SITHCCC023* Use food preparation equipment Elective  
SITHCCC027* Prepare dishes using basic methods of cookery Elective  
SITHKOP013* Plan cooking operations Elective  
 
ADHM - 3 SITHCCC028* Prepare appetisers and salads Elective  
SITHCCC029* Prepare stocks, sauces and soups Elective  
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elective  
SITHCCC035* Prepare poultry dishes Elective  
SITHCCC036* Prepare meat dishes Elective  
SITHCCC037* Prepare seafood dishes Elective  
 
ADHM - 4 SITXCCS016 Develop and manage quality customer service practices Core  
SITXGLC002 Identify and manage legal risks and comply with law Core  
SITXMGT005 Establish and conduct business relationships Core  
BSBSUS511 Develop workplace policies and procedures for sustainability Elective  
ITXHRM010 Recruit, select and induct staff Core  
   
ADHM - 5

SITXWHS008 Establish and maintain a work health and safety system Core  
BSBFIN601 Manage organisational finances Core  
SITXFIN011 Manage physical assets Core  
SITXHRM012 Monitor staff performance Core  
   
ADHM - 6

BSBOPS601 Develop and implement a business plan Core  
SITXMPR014 Develop and implement marketing strategies Core  
BSBOPS504 Manage business risk Elective  
* Pre-requisite

For more information on Training & Assessment Strategy for SIT60322 - Advanced Diploma of Hospitality Management, please email: CBC at INFO