SITSS00054 - Kitchen Management

Course Details

Course Summary

A set of skills to equip individuals to manage the operation of a commercial kitchen. Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.

Course Details

Course Type Short Course (Accredited)
Student Availability
  • Domestic
Fees For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire
Study Area
  • Hospitality and Beauty
Skill Area
  • Cookery
  • Hospitality

Admission Codes

International Students
CRICOS Codes
Not Applicable

Entry Requirements

Certification requirements apply at a state and territory level to individuals involved in food handling. Certification in some states relies on the achievement of SITXFSA001 Use hygienic practices for food safety. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Student Outcomes, Career Opportunities and Occupations

1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date.
2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemising all units/modules successfully completed.
3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed.

Course Structures
Standard Course Structure

No duration entered.
  • Mixed Mode
  • On-campus
Units
BSBDIV501 Manage diversity in the workplace More Information
BSBSUS401 Implement and monitor environmentally sustainable work practices More Information
SITHKOP005 Coordinate cooking operations More Information
SITXFIN003 Manage finances within a budget More Information
SITXFSA001 Use hygienic practices for food safety More Information
SITXHRM003 Lead and manage people More Information
SITXMGT001 Monitor work operations More Information
SITXWHS002 Identify hazards, assess and control safety risks More Information
SITXWHS003 Implement and monitor work health and safety practices More Information

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP005 Coordinate cooking operations
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS002 Identify hazards, assess and control safety risks
SITXWHS003 Implement and monitor work health and safety practices

Course Learning Outcomes
Where and when can I start?
The availabilities listed here are for 2019 and beyond.
Please view the more details information for any additional information related to the intakes

There are currently no intakes for this course.
2018 Intakes
The availabilities listed here are for 2018.

There are currently no intakes for this course.
More Details
No additional details have been provided.