Version Effective: 26th of February, 2018
Version Effective: 26th of February, 2018

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.

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.

Course Details

Course Type Short Course (Accredited)
Student Availability
  • Domestic
Fees
Full Fee $6,318.00 (2021)
$6,705.00 (2022)
Fee for service per unit $702.00 (2021)
$745.00 (2022)
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

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes 		Not Applicable
Course Structures

Study Mode Definitions

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details , including the different study modes offered for each structure.

Standard Course Structure

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

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?
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