SIT50422
FullDiploma of Hospitality Management
104 Weeks
29 Units
Course Units
| Code | Unit Name | Action |
|---|---|---|
| BSBTEC301 | Design and produce business documents | |
| PLACEMENT | Work Placement | |
| SITHCCC023 | Use food preparation equipment | |
| SITHCCC026 | Package prepared foodstuffs | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITHCCC028 | Prepare appetisers and salads | |
| SITHCCC029 | Prepare stocks, sauces and soups | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | |
| SITHCCC035 | Prepare poultry dishes | |
| SITHCCC036 | Prepare meat dishes | |
| SITHCCC037 | Prepare seafood dishes | |
| SITHCCC038 | Produce and serve food for buffets | |
| SITHCCC040 | Prepare and serve cheese | |
| SITHCCC041 | Produce cakes, pastries and breads | |
| SITHCCC042 | Prepare food to meet special dietary requirements | |
| SITHKOP013 | Plan cooking operations | |
| SITXCCS015 | Enhance customer service experience | |
| SITXCCS016 | Develop and manage quality customer service practices | |
| SITXCOM010 | Manage conflict | |
| SITXFIN009 | Manage finances within a budget | |
| SITXFIN010 | Prepare and monitor budgets | |
| SITXFSA005 | Use hygienic practices for food safety | |
| SITXGLC002 | Identify and manage legal risks and comply with law | |
| SITXHRM008 | Roster staff | |
| SITXHRM009 | Lead and manage people | |
| SITXMGT004 | Monitor work operations | |
| SITXMGT005 | Establish and conduct business relationships | |
| SITXWHS007 | Implement and monitor work health and safety practices |