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- Diploma of Hospitality Management Commercial Cookery
- Diploma of Hospitality Management Patisserie
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- Academic Calendar
- Subject List
- SITXCCS002A: Provide quality customer service
- SITXCCS003A: Manage quality customer service
- SITXHRM003A: Roster Staff
- SITXINV001A: Receive and Store stock
- SITXINV002A: Control and order stock
- SITXHRM005A: Lead and manage people
- SITXHR007A: Manage workplace diversity
- SITXMGT001A: Monitor work operations
- SITXMGT002A: Develop and implement operational plans
- SITXOHS004A: Implement and monitor workplace health, safety and security procedures
- SITXOHS005A: Establish and maintain an occupational health and safety system
- SITHIND003A provide and coordinate hospitality service
- SITXMGT006A: Establish and conduct business relationships
- SITXFIN003A: Interpret financial information
- SITXFIN004A: Manage finances within a budget
- SITXFIN005A: Prepare and monitor budgets
- SITXGLC001A: Develop and update the legal knowledge required for business compliance
- SITXOHS001A Follow health, safety and security procedures
- SITXOHS002A: Follow workplace hygiene procedures
- SITXFSA001A Implement food safety procedures
- SITHCCC003A Receive and store kitchen premises
- SITHCC004A clean and maintain kitchen premises
- SITHCCC002A Present food
- SITHCCC005A Use basic methods of cookery
- SITHCCC001A Organise and prepare food
- SITHIND001A Develop and update hospitality industry knowledge
- SITXCOM001A Work with colleagues and customers
- SITXCOM002A Work in a socially diverse environment
- SITHCCC021A Handle and serve cheese
- SITHCCC007A Prepare sandwiches
- SITHCCC006A Prepare appetisers and salads
- SITHCCC008A Prepare stocks, sauces and soups
- SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous
- SITHCCC029A Prepare foods according to dietary and cultural needs
- SITHCCC018A Prepare pates and terrines
- SITHCCC016A Develop cost effective menus
- SITXCOM003A Deal with conflict situations
- SITXHRM001A coach others in job skills
- SITHCCC010A Select, prepare and cook poultry
- SITHCCC011A Select, prepare and cook seafood
- SITHCCC012A select, prepare and cook meat
- SITHCCC013A Prepare hot and cold desserts
- SITHCC014A Prepare pastries, cakes and yeast goods
- SITHCCC027A Prepare, cook and serve foods for service
- SITHCCC028A Prepare, cook and serve food for
- SITHPAT001A Prepare and produce pastries
- SITHPAT002A Prepare and produce cakes
- SITHPAT003A Prepare and produce yeast goods
- SITHPAT004A Prepare bakery products for patisseries
- SITHPAT006A Present desserts
- SITHPAT005A Present gateaux, tortes and cakes
- SITHPAT011A Plan, prepare and display sweet buffet showpeices
- SITHPAT007A Prepare and display petits fours
- Work with colleagues and customers (THHCOR01B)
- Work in a Socially Diverse Environment (THHCOR02B)
- Follow Health, Safety and Security (THHCOR03B)
- Develop and Update Hospitality Knowledge (THHHCO01B)
- Deal with Conflict Situations (THHGCS03B)
- Communicate on the Telephone (THHGGA01B)
- Organise and Prepare Food (THHBKA01B)
- Present Food (THHBKA02B)
- Receive and Store Stock (THHBKA03B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Cook Seafood (THHBCC06B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Select Catering Systems (THHADCAT03B)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare Pates and Terrines (THHADCC01B)
- Handle and Serve Cheese (THHADCC05B)
- Receive and Store Stock (THHGGA06B)
- Control and Order Stock (THHGGA07B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Coach Others in Job Skills (THHGTR01B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Monitor Work Operations (THHGLE01B)
- Develop and Implement Operational Plans (THHGLE03B)
- Roster Staff (THHGLE05B)
- Lead and Manage People (THHGLE08B)
- Manage Workplace Diversity (THHGLE09B)
- Manage Quality Customer Service (THHGLE11B)
- Interpret Financial Information (THHGFA06A)
- Manage Finances within a Budget (THHGLE13B)
- Prepare and Monitor Budgets (THHGLE14B)
- Promote Products and Services to customers (THHGCS02B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
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- Hospitality Subject List
- SITXCCS002A: Provide quality customer service
- SITXCCS003A: Manage quality customer service
- SITXHRM003A: Roster Staff
- SITXINV001A: Receive and Store stock
- SITXINV002A: Control and order stock
- SITXHRM005A: Lead and manage people
- SITXHR007A: Manage workplace diversity
- SITXMGT001A: Monitor work operations
- SITXMGT002A: Develop and implement operational plans
- SITXOHS004A: Implement and monitor workplace health, safety and security procedures
- SITXOHS005A: Establish and maintain an occupational health and safety system
- SITHIND003A provide and coordinate hospitality service
- SITXMGT006A: Establish and conduct business relationships
- SITXFIN003A: Interpret financial information
- SITXFIN004A: Manage finances within a budget
- SITXFIN005A: Prepare and monitor budgets
- SITXGLC001A: Develop and update the legal knowledge required for business compliance
- SITXOHS001A Follow health, safety and security procedures
- SITXOHS002A: Follow workplace hygiene procedures
- SITXFSA001A Implement food safety procedures
- SITHCCC003A Receive and store kitchen premises
- SITHCC004A clean and maintain kitchen premises
- SITHCCC002A Present food
- SITHCCC005A Use basic methods of cookery
- SITHCCC001A Organise and prepare food
- SITHIND001A Develop and update hospitality industry knowledge
- SITXCOM001A Work with colleagues and customers
- SITXCOM002A Work in a socially diverse environment
- SITHCCC021A Handle and serve cheese
- SITHCCC007A Prepare sandwiches
- SITHCCC006A Prepare appetisers and salads
- SITHCCC008A Prepare stocks, sauces and soups
- SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous
- SITHCCC029A Prepare foods according to dietary and cultural needs
- SITHCCC018A Prepare pates and terrines
- SITHCCC016A Develop cost effective menus
- SITXCOM003A Deal with conflict situations
- SITXHRM001A coach others in job skills
- SITHCCC010A Select, prepare and cook poultry
- SITHCCC011A Select, prepare and cook seafood
- SITHCCC012A select, prepare and cook meat
- SITHCCC013A Prepare hot and cold desserts
- SITHCC014A Prepare pastries, cakes and yeast goods
- SITHCCC027A Prepare, cook and serve foods for service
- SITHCCC028A Prepare, cook and serve food for
- SITHPAT001A Prepare and produce pastries
- SITHPAT002A Prepare and produce cakes
- SITHPAT003A Prepare and produce yeast goods
- SITHPAT004A Prepare bakery products for patisseries
- SITHPAT006A Present desserts
- SITHPAT005A Present gateaux, tortes and cakes
- SITHPAT011A Plan, prepare and display sweet buffet showpeices
- SITHPAT007A Prepare and display petits fours
- Select Catering Systems (THHADCAT03B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Monitor Budgets (THHGLE14B)
- Manage Finances within a Budget (THHGLE13B)
- Manage Quality Customer Service (THHGLE11B)
- Manage Workplace Diversity (THHGLE09B)
- Lead and Manage People (THHGLE08B)
- Roster Staff (THHGLE05B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Develop and Implement Operational Plans (THHGLE03B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Monitor Work Operations (THHGLE01B)
- Coach Others in Job Skills (THHGTR01B)
- Interpret Financial Information (THHGFA06A)
- Control and Order Stock (THHGGA07B)
- Receive and Store Stock (THHGGA06B)
- Communicate on the Telephone (THHGGA01B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Deal with Conflict Situations (THHGCS03B)
- Promote Products and Services to customers (THHGCS02B)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Handle and Serve Cheese (THHADCC05B)
- Prepare Pates and Terrines (THHADCC01B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare and Cook Seafood (THHBCC06B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Receive and Store Stock (THHBKA03B)
- Present Food (THHBKA02B)
- Organise and Prepare Food (THHBKA01B)
- Develop and Update Hospitality Knowledge (THHHCO01B)
- Follow Health, Safety and Security (THHCOR03B)
- Work in a Socially Diverse Environment (THHCOR02B)
- Work with colleagues and customers (THHCOR01B)
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