INTERNATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT

COURSE DETAILS Represents a qualification based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. It consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team related to a broader organizational focus. Designed for a Executive Sous Chef or Executive Chef/Operations Manager Position in a workplace

UNIT CODE UNIT DESCRIPTION

BSBDIV501A Manage diversity in the workplace

BSBDIV501A Implement and monitor environmentally sustainable

work practices

SITHCCC001 Use food preparation equipment

SITHKOP004 Develop menus for special dietary requirements

SITHCCC018 Prepare food to meet special dietary requirements

SITHKOP005 Coordinate cooking operations

SITHKOP002 Plan and cost basic menus

SITXCOM401 Manage conflict

HLTFA301B Apply first aid

SITXFIN402 Manage finances within budget

SITXHRM005A Lead and manage people

SITXMGT001A Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

SITXCCS303 Provide service to customers*

SITXCCS401 Enhance the customer service experience*

SITXFIN003A Interpret financial information*

SITHFAB201 Provide responsible service of alcohol*

STXFSA002 Participate in safe food handling practices

SITHKOP006 Plan and prepare for events and functions

SITXFSA003 Transport and store food

SITXINV002 Maintain the quality of perishable items