We are closely monitoring advice from the Australian Government on the spread of Coronavirus Covid-19. For the latest updates & resources, visit - https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert
Stephanie Verrall from Paralowie R-12 school completed her Certificate III in Commercial Cookery at Salford was awarded SA's 2020 School-based Apprentice of the Year. Do you want to be like Stephanie?
Salford College offers Vocational Education & Training in School Programs (VETiS) which are held and taught directly on the school sites in addition to the College campus.
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions
This course is delivered face to face in a classroom environment and includes theory, group discussions, case studies, presentations and research, workplace simulated activities, kitchen and restaurant practical activities, computer activities and written assessments
Age – 18+
English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*
Academic – Diploma level qualification
Note :
1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.
After achieving SIT60322 Advanced Diploma of Hospitality Management individuals could progress to higher education qualifications in management, hospitality or business
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?
Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
There are 33 units in this qualification out of which 14 are core units and 19 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
Unit Code | Unit Name | Core/Elective |
---|---|---|
SITXFSA008* | Develop and implement a food safety program | Elective |
BSBOPS601 | Develop and implement business plans | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXCCS015 | Enhance customer service experiences | Elective |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Elective |
SITXHRM009 | Lead and manage people | Core |
SITXFIN009 | Manage finances within a budget | Core |
BSBFIN601 | Manage organisational finances | Core |
SITXFIN011 | Manage physical assets | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXMGT004 | Monitor work operations | Core |
SITHKOP010 | Plan and cost recipes | Elective |
SITHKOP011* | Plan and implement service of buffets | Elective |
SITHKOP013* | Plan cooking operations | Elective |
SITXFIN010 | Prepare and monitor budgets | Core |
SITHFAB025* | Prepare and serve espresso coffee | Elective |
SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
SITHCCC036* | Prepare meat dishes | Elective |
SITHCCC035* | Prepare poultry dishes | Elective |
SITHCCC037* | Prepare seafood dishes | Elective |
SITHCCC030 ** | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC031* | Prepare vegetarian and vegan dishes | Elective |
SITHCCC038* | Produce and serve food for buffets | Elective |
SITHCCC041* | Produce cakes, pastries and breads | Elective |
SITHPAT016* | Produce desserts | Elective |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXHRM008 | Roster staff | Elective |
SITXFSA005 | Use hygienic practices for food safety | Elective |
Pre-requisite Unit** | ||
Unit Code | Unit Title | |
SITHCCC027 | Prepare dishes using basic methods of cookery | |
SITXFSA005 | Use hygienic practices for food safety | |
Pre-requisite Unit* | ||
Unit Code | Unit Title | |
SITXFSA005 | Use hygienic practices for food safety |
We are closely monitoring advice from the Australian Government on the spread of Coronavirus Covid-19. For the latest updates & resources, visit - https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert