Diploma of Hospitality Management (Commercial Cookery)

Program Overview

This program provides comprehensive training in culinary arts, including food preparation, hygiene practices, customer service, and kitchen operations. It covers a wide range of topics, from basic cookery methods to managing finances and staff. The program prepares students for careers in the hospitality industry, such as cafe manager, chef de cuisine, and restaurant manager.

Program Outline

Outline:

• Hygienic Practices:
Emphasizes using personal hygiene practices to prevent food contamination.
• Prepare Dishes:
Involves learning basic cookery methods under supervision.
• Conflict:
Teaches skills for resolving customer and colleague complaints and disputes.
• Work Operations:
Provides knowledge and skills for overseeing and monitoring daily work operations.
• Hospitality Industry:
Focuses on sourcing and utilizing information on the hospitality industry.
• Service Practices:
Involves developing, monitoring, and adjusting customer service practices.
• Finances:
Teaches managing finances within a budget.
• Budgeting:
Involves preparing and monitoring budgets.
• Rostering:
Covers developing, administering, and communicating staff rosters.
• WHS:
Emphasizes implementing and monitoring work health and safety practices.
• Catering:
Focuses on providing professional and personalized customer service experiences.
• Managing People:
Teaches leading and managing people individually and in teams.
• Operational Plans:
Involves developing and monitoring operational plans to support workplace practices and organizational productivity.
• Business Networking:
Covers establishing and managing positive business relationships.
• Legalities:
Emphasizes identifying and managing legal risks and complying with applicable laws.
• Preparation Equipment:
Teaches the safe use of commercial kitchen equipment for food preparation.
• Sandwiches:
Focuses on preparing and presenting various sandwiches.
• Appetizers & Salads:
Involves preparing appetizers and salads using standard recipes.
• Stocks, Sauces, Soups:
Teaches preparing stocks, sauces, and soups following standard recipes.
• Cakes, Pastries, Breads:
Covers producing cakes, pastries, and breads in a commercial kitchen.
• Desserts:
Involves producing hot, cold, and frozen desserts using standard and special dietary recipes.
• Poultry:
Teaches preparing and cooking various poultry dishes.
• Seafood:
Focuses on preparing and cooking different fish and shellfish dishes.
• Vegetarian & Vegan:
Covers preparing and cooking vegetarian and vegan dishes.
• Vegetables, Fruit, Eggs:
Involves preparing and cooking various vegetable, fruit, egg, and farinaceous dishes.
• Meat:
Teaches preparing and cooking a range of meat dishes.

Careers:

• Cafe manager
• Chef de cuisine
• Kitchen manager
• Restaurant manager
• Sous chef
• Unit manager (catering operations)