This Diploma of Hospitality Management (Commercial Cookery) course covers both the practical skills of commercial food preparation with a focus on operational management skills, including Leadership, Finance and Human Resource.

This qualification equips students with the skills of Chefs as identified on the Skilled Occupation List which appears on the Migration Occupations in Demand List and is ideal for individuals who have a goal to own their hospitality business or make it to the higher level of management.

This program is recognised as part of the Australian Qualifications Framework (AQF) and requires the completion of a total of 42 units, which is comprised of 24 core units and 18 electives. Students completing the program successfully will be awarded the Diploma of Hospitality Management.

"I am delighted to be in Hays, the staff are very caring and professional in their training." - Glory from China

Hospitality Overview
Certificate III in Hospitality
Certificate IV in Hospitality
The Diploma of Hospitality is a 102 week course at a cost of $21,000.

Modules/Units of Competency A
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop & update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedure
THHGGA01B Communicate on the telephone
THHGCS02B Promote product & services to customers
THHGCS03B Deal with conflict situations
THHGTR01B Coach others in job skills
THHBKA01B Organize and prepare food
THHBKA02B Present food
THHBKA03B Receive & store kitchen supplies
THHBKA04B Clean & maintain kitchen premises
THHBCC01B Use basic methods of cookery

Modules/Units of Competency B
THHBCC02B Prepare appetizers and salads
THHBCC03B Prepare stock, sauces and soups
THHBCC04B Prepare vegetables, eggs and farinaceous dishes
THHBCC05B Prepare & cook poultry and game
THHBCC06B Prepare & cook seafood
THHBCC07B Select, prepare & cook meat
THHBCC08B Prepare hot and cold desserts
THHBCC09B Prepare pastry, cakes and yeast goods
THHBCC10B Plan and prepare food for buffets
THHBCC11B Implement food safety procedures
THHBCC13B Plan and control menu-based catering
THHS2CC3B Develop a food safety program
THHBCC00B Prepare sandwiches

Modules/Units of Competency C
THHGGA07B Control and order stock
THHGLE02B Implement workplace health, safety and security procedures
THHGLE01B Monitor work operations
THHGFA06B Interpret financial information
THHGLE08B Lead and manage people
THHGLE04B Establish and maintain a safe and secure workplace
THHGLE11B Manage quality customer service
THHGLE05B Roster Staff
THHGLE09B Manage workplace diversity

Modules/Units of Competency D
THHGLE03B Develop and implement operational plans
THHGLE13B Manage Finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and update the legal knowledge for business compliance
THHGCS08B Establish and conduct business relationships
THHGGA06B Receive and store stocks

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