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SIT40516 / SIT50416 | 092021M / 091046K

Certificate IV in Commercial Cookery / Diploma of Hospitality Management

International students

Study and work in Australia's restaurants with this dual award that will qualify you to become a chef or restaurant manager.

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NEXT INTAKE International: South Bank Start date: 23 Jan 2023 Duration: 2 years
STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Far North Queensland North Queensland
WAYS TO STUDY International
WHAT YOU'LL PAY
International
$29,600

Course overview

Get the technical skills and advanced knowledge required to work in Australia's hospitality industry with this dual qualification. Rising discretionary incomes, busier lifestyles and reduced leisure time are fuelling strong growth in the restaurant industry. The success of popular cooking shows and a developing foodie culture in Australia has also boosted the industry. These trends are expected to support continued growth in the hospitality industry over the next five years.

This course will equip you to work within the kitchen at a supervisory level. You will gain hands-on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. You will also get the advanced skills needed to manage a hospitality establishment including rostering, budgeting, marketing, and people management. You will learn customer service skills in our training restaurants, and electives may include how to operate a bar and prepare espresso coffee.

Successful completion of this course will enable you to enter the workforce as a chef or chef de partie, or to work in a management role in a diverse range of hospitality settings.

What can I do?

  • Restaurant Manager
  • Sous Chef
  • Chef
  • Chef de Partie
  • Motel Manager

Course outcome:

SIT40516 / SIT50416 Certificate IV in Commercial Cookery / Diploma of Hospitality Management

Interactive learning spaces

Gain practical experience in our on-campus training restaurants where you will be serving real customers. Experience taking orders, preparing drinks, serving food, and taking payment in a live training environment. As part of your studies you will also help to curate TAFE Queensland events both on and off campus.

Dual award

Take advantage of our dual award offerings and get two qualifications instead of one. In most cases you will only need to complete a few additional units to upgrade your qualification. Save time, enhance your job prospects, and add value to your skill set.

What you will study

The successful achievement of this qualification requires you to complete units as per the list below.

Certificate IV in Commercial Cookery
To achieve this qualification you will need to complete 33 units:
Core Competencies: 26
Elective Competencies: 7

Diploma of Hospitality Management
To achieve this qualification you will need to complete 28 units:
Core Competencies: 13
Elective Competencies: 15

 

  • UNIT CODE
  • UNIT NAME

Commercial Cookery

  • Commercial Cookery

  • UNIT CODE
  • BSBDIV501
    Manage diversity in the workplace
    UNIT CODE :
    BSBDIV501
    Unit 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.

  • UNIT NAME
  • Manage diversity in the workplace

  • UNIT CODE
  • BSBSUS401
    Implement and monitor environmentally sustainable work practices
    UNIT CODE :
    BSBSUS401
    Unit description :
    This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
  • UNIT NAME
  • Implement and monitor environmentally sustainable work practices

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC006
    Prepare appetisers and salads
    UNIT CODE :
    SITHCCC006
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare appetisers and salads

  • UNIT CODE
  • SITHCCC007
    Prepare stocks, sauces and soups
    UNIT CODE :
    SITHCCC007
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare stocks, sauces and soups

  • UNIT CODE
  • SITHCCC008
    Prepare vegetable, fruit, eggs and farinaceous dishes
    UNIT CODE :
    SITHCCC008
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • UNIT CODE
  • SITHCCC012
    Prepare poultry dishes
    UNIT CODE :
    SITHCCC012
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare poultry dishes

  • UNIT CODE
  • SITHCCC013
    Prepare seafood dishes
    UNIT CODE :
    SITHCCC013
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare seafood dishes

  • UNIT CODE
  • SITHCCC014
    Prepare meat dishes
    UNIT CODE :
    SITHCCC014
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare meat dishes

  • UNIT CODE
  • SITHCCC018
    Prepare food to meet special dietary requirements
    UNIT CODE :
    SITHCCC018
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare food to meet special dietary requirements

  • UNIT CODE
  • SITHCCC019
    Produce cakes, pastries and breads
    UNIT CODE :
    SITHCCC019
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce cakes, pastries and breads

  • UNIT CODE
  • SITHCCC020
    Work effectively as a cook
    UNIT CODE :
    SITHCCC020
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Work effectively as a cook

  • UNIT CODE
  • SITHKOP002
    Plan and cost basic menus
    UNIT CODE :
    SITHKOP002
    Unit description :
    This unit 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. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
  • UNIT NAME
  • Plan and cost basic menus

  • UNIT CODE
  • SITHKOP004
    Develop menus for special dietary requirements
    UNIT CODE :
    SITHKOP004
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, 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 such as senior cooks, chefs, catering supervisors and managers.
  • UNIT NAME
  • Develop menus for special dietary requirements

  • UNIT CODE
  • SITHKOP005
    Coordinate cooking operations
    UNIT CODE :
    SITHKOP005
    Unit 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.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Coordinate cooking operations

  • UNIT CODE
  • SITHPAT006
    Produce desserts
    UNIT CODE :
    SITHPAT006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXCOM005
    Manage conflict
    UNIT CODE :
    SITXCOM005
    Unit 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.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN003
    Manage finances within a budget
    UNIT CODE :
    SITXFIN003
    Unit 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.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    Unit 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.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXFSA002
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. 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.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXHRM003
    Lead and manage people
    UNIT CODE :
    SITXHRM003
    Unit 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.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXMGT001
    Monitor work operations
    UNIT CODE :
    SITXMGT001
    Unit 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.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXWHS003
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS003
    Unit 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.
  • UNIT NAME
  • Implement and monitor work health and safety practices

Hospitality Management

  • Hospitality Management

  • UNIT CODE
  • BSBDIV501
    Manage diversity in the workplace
    UNIT CODE :
    BSBDIV501
    Unit 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.

  • UNIT NAME
  • Manage diversity in the workplace

  • UNIT CODE
  • BSBMGT517
    Manage operational plan
    UNIT CODE :
    BSBMGT517
    Unit 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.

  • UNIT NAME
  • Manage operational plan

  • UNIT CODE
  • SITXCCS007
    Enhance customer service experiences
    UNIT CODE :
    SITXCCS007
    Unit 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.
  • UNIT NAME
  • Enhance customer service experiences

  • UNIT CODE
  • SITXCCS008
    Develop and manage quality customer service practices
    UNIT CODE :
    SITXCCS008
    Unit 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.
  • UNIT NAME
  • Develop and manage quality customer service practices

  • UNIT CODE
  • SITXCOM005
    Manage conflict
    UNIT CODE :
    SITXCOM005
    Unit 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.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN003
    Manage finances within a budget
    UNIT CODE :
    SITXFIN003
    Unit 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.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFIN004
    Prepare and monitor budgets
    UNIT CODE :
    SITXFIN004
    Unit 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.
  • UNIT NAME
  • Prepare and monitor budgets

  • UNIT CODE
  • SITXGLC001
    Research and comply with regulatory requirements
    UNIT CODE :
    SITXGLC001
    Unit 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.
  • UNIT NAME
  • Research and comply with regulatory requirements

  • UNIT CODE
  • SITXHRM002
    Roster staff
    UNIT CODE :
    SITXHRM002
    Unit 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.
  • UNIT NAME
  • Roster staff

  • UNIT CODE
  • SITXHRM003
    Lead and manage people
    UNIT CODE :
    SITXHRM003
    Unit 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.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXMGT001
    Monitor work operations
    UNIT CODE :
    SITXMGT001
    Unit 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.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXMGT002
    Establish and conduct business relationships
    UNIT CODE :
    SITXMGT002
    Unit 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.
  • UNIT NAME
  • Establish and conduct business relationships

  • UNIT CODE
  • SITXWHS003
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS003
    Unit 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.
  • UNIT NAME
  • Implement and monitor work health and safety practices

Ways to study
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
South Bank
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Robina
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Robina
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Mooloolaba
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Mooloolaba
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Toowoomba
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Toowoomba
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Cairns
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Cairns
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Whitsundays (Cannonvale)
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Townsville (Pimlico)
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,600
Townsville (Pimlico)
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,600

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Certificate IV in Commercial Cookery / Diploma of Hospitality Management (SIT40516 / SIT50416)

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Certificate IV in Commercial Cookery / Diploma of Hospitality Management

COURSE CODE: SIT40516 / SIT50416