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[ 23/03/2023 by Hilton Academy 0 Comments ]

SIT60322 Advanced Diploma of Hospitality Management

Units of Competency

Unit Code Unit Title C/E
SITXFIN009 Manage finances within a budget C
SITXHRM009 Lead and manage people C
SITXMGT004 Monitor work operations C
SITXCCS016 Develop and manage quality customer service practices C
SITXFIN010 Prepare and monitor budgets C
SITXGLC002 Identify and manage legal risks and comply with law C
SITXMGT005 Establish and conduct business relationships C
BSBOPS601 Develop and implement business plans C
BSBFIN601 Manage organisational finances C
SITXMPR014 Develop and implement marketing strategies C
SITXWHS008 Establish and maintain a work health and safety system C
SITXFIN011 Manage physical assets C
SITXHRM010 Recruit, select, and induct staff C
SITXHRM012 Monitor staff performance C
Unit Code Unit Title C/E
SITXWHS006 Identify hazards, assess and control safety risks E
SITXFSA005 Use hygienic practices for food safety (Group A) E
SITHKOP013* Plan cooking operations E
SITHCCC023* Use food preparation equipment (Group C) E
SITHCCC027* Prepare dishes using basic methods of cookery (Group C) E
SITHCCC028* Prepare appetisers and salads (Group C) E
SITHCCC029* Prepare stocks, sauces and soups (Group C) E
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes (Group C) E
SITHCCC025* Prepare and present sandwiches (GroupC) E
SITHCCC041* Produce cakes, pastries and breads (Group C) E
SITHCCC035* Prepare poultry dishes  (Group C) E
SITHCCC036* Prepare meat dishes  (Group C) E
SITHCCC037* Prepare seafood dishes (Group C) E
SITXFSA006 Participate in safe food handling practices E
SITHCCC040* Prepare and serve cheese Group C) E
SITHCCC043* Work effectively as a cook (Group B) E
SITHCCC042* Prepare food to meet special dietary requirements (Group C) E
SITHCCC038* Produce and serve food for buffets (Group C) E
SITHPAT016* Produce desserts (Group C) E

Units of Competency

Frequently Asked Questions

After achieving Advance Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.

Face to face delivery:

This program will be delivered in the classroom. Practical face-to-face training will be provided in a commercial training kitchen.

Delivery site:

Campus Delivery: Level 6, 250 Collins Street Melbourne 3000
Practical Kitchen: Practical Kitchen: Unit 4, 60 Stubbs St, Kensington VIC 3031

Course Duration:

The standalone duration for this qualification for direct entry students is expected to be completed in 104 weeks. This will include 80 weeks of face-to-face training and assessment spread over 8 terms of 10 weeks each and 24 weeks of term breaks (accumulative).

For students entering this qualification as a pathway (this strategy) form their previous studies of Diploma of Hospitality Management are expected to complete it in 26 weeks. This will include 20 weeks of face-to-face training and assessment spread over 2 terms of 10 weeks each and 6 weeks of term breaks.

10th April 2023 23rd October 2023 3rd June 2024
05th June 2023 15th January 2024 12nd August 2024
 14th August 2023 25th March 2024 21st October 2024

This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.

Possible job titles include:

  • area manager or operations manager within Hospitality industry
  • cafe owner or manager
  • executive chef
  • executive sous chef
  • food and beverage manager
  • head chef

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed SIT50422 Diploma of Hospitality Management. Additionally, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, North America, South Africa, or Ireland.

Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.

Successfully completed in Australia in English the Senior Secondary Certificate of Education.

Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements: Applicants must also provide documentation according to Department of Home Affair requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

 

Language, Literacy and Numeracy (LLN) Assessment

All international learners will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, relevant experience and interview conducted by Hilton Academy enrolment officer. Interview will also aim to identify any support needs and possible RPL opportunities.

Through pre-training review learner will demonstrate that they have necessary skills to successfully complete the course

Hardware/Software requirements

Hilton Academy will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Kitchen toolkit

Applicants will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g., cooking of various processed or raw meats, poultry, seafood’s, dairy items, and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Hilton Academy will identify any such barriers presented by students during pre-training review and provide required support and reasonable adjustment where possible.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

Students in this qualification will be progressing from SIT50322 Diploma of Hospitality Management and will receive advanced standing credits as per AQF guidelines (AQF Qualifications Pathway Policy section 2.1.8) allowing them to complete this course in a shorter duration.

Students who have existing skills, knowledge and experience without a formal qualification may apply for recognition of prior learning. Duration and course fees of successful RPL candidates will be evaluated and advised based on the amount of RPL granted.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.

The following assessment methods (not limited to) may be used to assess the students:

  • Written and oral questions
  • Project based assessment
  • Third party reports
  • Observation

[ 30/09/2021 by Hilton Academy 0 Comments ]

SIT50422 Diploma of Hospitality Management

Units of Competency

Unit Code Unit Title C/E
SITXCOM010 Manage conflict C
SITXFIN009 Manage finances within a budget C
SITXHRM008 Roster staff C
SITXHRM009 Lead and manage people C
SITXMGT004 Monitor work operations C
SITXWHS007 Implement and monitor work health and safety practices C
SITXCCS015 Enhance customer service experiences C
SITXCCS016 Develop and manage quality customer service practices C
SITXFIN010 Prepare and monitor budgets C
SITXGLC002 Identify and manage legal risks and comply with law C
SITXMGT005 Establish and conduct business relationships C
Unit Code Unit Title C/E
SITXFSA005 Use hygienic practices for food safety (Group A) E
SITXWHS006 Identify hazards, assess and control safety risks E
SITHCCC023* Use food preparation equipment (Group C) E
SITHCCC027* Prepare dishes using basic methods of cookery (Group C) E
SITHCCC028* Prepare appetisers and salads (Group C) E
SITHCCC029* Prepare stocks, sauces and soups (Group C) E
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes (Group C) E
SITHCCC025* Prepare and present sandwiches (GroupC) E
SITHCCC041* Produce cakes, pastries and breads (Group C) E
SITHPAT016* Produce desserts (Group C) E
SITHCCC035* Prepare poultry dishes  (Group C) E
SITHCCC036* Prepare meat dishes  (Group C) E
SITHCCC037* Prepare seafood dishes (Group C) E
SITXFSA006 Participate in safe food handling practices E
SITHKOP010 Plan and cost recipes E
SITHCCC043* Work effectively as a cook (Group B) E
SITHCCC042* Prepare food to meet special dietary requirements E

Units of Competency

Frequently Asked Questions

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.

Face-to-face delivery:

This program will be delivered in the classroom. Practical face-to-face training will be provided in a commercial training kitchen.

Delivery site:

Campus Delivery: Level 6, 250 Collins Street Melbourne 3000

Practical Kitchen: Unit 4, 60 Stubbs St, Kensington VIC 3031

Course duration:

The standalone duration for this qualification for direct entry students is expected to be completed in 78 weeks. This will include 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative).

For students entering into this qualification as a pathway (this strategy) from their previous studies of Certificate IV in Kitchen Management are expected to complete it in 26 weeks. This will include 20 weeks of face-to-face training and assessment spread over 2 terms of 10 weeks each and 6 weeks of term breaks.

10th April 2023 23rd October 2023 3rd June 2024
05th June 2023 15th January 2024 12nd August 2024
14th August 2023  25th March 2024 21st October 2024

Potential employment options are in the hospitality and service industry as a manager, owner, or a chef in small restaurant or a café or an executive chef, manager, general manager, food and beverage manager at a large hotel or resort.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed SIT40522 Certificate IV in Kitchen Management. Additionally, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa, or Ireland.

Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.

Successfully completed in Australia in English the Senior Secondary Certificate of Education.

Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements: Applicants must also provide documentation according to Department of Home Affair requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

Additionally, all international learners will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, relevant experience and interview conducted by Hilton Academy enrolment officer. Interview will also aim to identify any support needs and possible RPL opportunities.

Through pre-training review learner will demonstrate that they have necessary skills to successfully complete the course

Language, Literacy and Numeracy (LLN) Assessment

All students will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study.

Hardware/Software requirements

Hilton Academy will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Kitchen toolkit

Applicants will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Hilton Academy will identify any such barriers presented by students during pre-training review and provide required support and reasonable adjustment where possible.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If you have previously completed a unit with the same unit code or unit title as in your new course, you may be eligible for a credit transfer and you may not have to repeat that unit. You will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Students in this qualification will be progressing from SIT40522 Certificate IV in Kitchen Management and will receive advanced standing credits of up to 52 weeks as per AQF guidelines (AQF Qualifications Pathway Policy section 2.1.8) allowing them to complete this course in a shorter duration.

Students who have existing skills, knowledge and experience without a formal qualification may apply for recognition of prior learning. Duration and course fees of successful RPL candidates will be evaluated and advised based on the amount of RPL granted.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.

The following assessment methods (not limited to) may be used to assess the students:

  • Written and oral questions
  • Project based assessment
  • Third party reports
  • Observation

[ 30/09/2021 by Hilton Academy 0 Comments ]

SIT40521 Certificate IV in Kitchen Management

Units of Competency

Unit Code Unit Title C/E
SITHKOP012* Develop recipes for special dietary requirements C
SITHKOP013* Plan cooking operations C
SITHKOP015* Design and cost menus C
SITXCOM010 Manage conflict C
SITXFIN009 Manage finances within a budget C
SITXFSA008* Develop and implement a food safety program C
SITXHRM008 Roster staff C
SITXHRM009 Lead and manage people C
SITXMGT004 Monitor work operations C
SITXWHS007 Implement and monitor work health and safety practices C
SITHCCC023* Use food preparation equipment C
SITHCCC041* Produce cakes, pastries and breads C
SITHCCC042* Prepare food to meet special dietary requirements C
SITHCCC043* Work effectively as a cook C
SITHKOP010 Plan and cost recipes C
SITHPAT016* Produce desserts C
SITXFSA005 Use hygienic practices for food safety C
SITXFSA006 Participate in safe food handling practices C
SITXINV006* Receive, store and maintain stock C
SITHCCC027* Prepare dishes using basic methods of cookery C
SITHCCC028* Prepare appetisers and salads C
SITHCCC029* Prepare stocks, sauces and soups C
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes C
SITHCCC031* Prepare vegetarian and vegan dishes C
SITHCCC035* Prepare poultry dishes C
SITHCCC036* Prepare meat dishes C
SITHCCC037* Prepare seafood dishes C

Note: SITXFSA005 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Unit Code Unit Title C/E
SITHCCC038* Produce and serve food for buffets E
SITHCCC039* Produce pates abd terrines E
SITHCCC040* Prepare and serve cheese E
SITXHRM007 Coach others in job skills E
SITHCCC025* Prepare and present sandwiches E
SITXWHS006 Identify hazards, assess and control safety risks E

Note: SITXFSA005 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Frequently Asked Questions

Students who complete this course may wish to continue their education into a range of Diploma
qualifications, such as the SIT50416 Diploma of Hospitality Management.

This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative).
Students will need to  complete a total of 400​ work placement hours for the units SITHCCC020 Work effectively as a cook* and SITXKOP005 Coordinate cooking operations*  .  There are no additional fees for this work placement.
Note: Duration can be shortened to 26 weeks due to Credit Transfer if student has completed SIT30816 Certificate III in Commercial Cookery.
 
This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face-to-face training is provided in our commercial kitchen located at Unit 5/60 Stubbs Street, Kensington, VIC 3031.
24th October 2022 05th June 2023 15th January 2024 12nd August 2024
116th  January 2023 14th August 2023 25th March 2024 21st October 2024
27th March 2023 23rd October 2023 3rd June 2024

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed an Australian Year 10 (or an international secondary school year which is equivalent to Australian Year 10) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia in English the Senior Secondary Certificate of Education.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements: Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

Additionally, all international students are required to:

  • undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
  • complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study

Note:

Learners should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.

Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.

Assessment conditions will ensure a simulated workplace environment.

Assessment tasks may:

  • Reflect real life work tasks.
  • Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
  • Are assessed using assessment criteria that relate to the quality of work expected by the industry.
  • Are performed to industry safety requirements as relevant.
  • Utilise authentic workplace documentation.
  • Require students to work with others as part of a team.
  • Require students to plan and prioritise competing work tasks.
  • Involve the use of standard, workplace equipment such as computers and software.
  • Ensure that students are required to consider workplace constraints such as time and budgets.

[ 30/09/2021 by Hilton Academy 0 Comments ]

SIT30821 Certificate III in Commercial Cookery

Units of Competency

Unit Code Unit Title Core/Elective
SITXHRM007 Coach others in job skills C
SITXWHS005 Participate in safe work practices C
SITXFSA005 Use hygienic practices for food safety C
SITHKOP009* Clean kitchen premises and equipment C
SITXINV006* Receive,store and maintain stock C
SITHCCC023* Use food preparation equipment C
SITHCCC027* Prepare dishes using basic methods of cookery C
SITHCCC028* Prepare appetisers and salads C
SITHCCC029* Prepare stocks, sauces and soups C
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes C
SITHCCC031* Prepare vegetarian and vegan dishes C
SITHCCC042* Prepare food to meet special dietary requirements C
SITHCCC041* Produce cakes, pastries and breads C
SITHPAT016* Produce desserts C
SITHCCC035* Prepare poultry dishes C
SITHCCC036* Prepare meat dishes C
SITHCCC037* Prepare seafood dishes C
SITHKOP010 Plan and cost recipes C
SITXFSA006 Participate in safe food handling practices C
SITHCCC043* Work effectively as a cook C

Note: SITXFSA005 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Unit Code Unit Title Core/Elective
SITHCCC025* Prepare and present sandwiches E
SITHCCC040* Prepare and serve cheese E
SITXWHS006 Identify hazards, assess and control safety risks E
SITHCCC039* Produce pates and terrines E
SITHCCC038* Produce and serve food for buffets E
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Frequently Asked Questions

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

This qualification is expected to be completed in 52 weeks. This will include 40 weeks of ​face-to-face training and assessment spread over 4 terms of 10 weeks each and 12 weeks of term breaks (accumulative). Students will also need to complete work placement as part of their course. Learners will complete 200 WBT hours concurrently in term 3 and 4. There are no additional fees for this work placement.
 
This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face to face training is provided in a commercial kitchen located at Unit 4/60 Stubbs Street, Kensington, VIC 3031.
24th October 2022 05th June 2023 15th January 2024 12nd August 2024
16th  January 2023 14th August 2023 25th March 2024 21st October 2024
27th March 2023 23rd October 2023 3rd June 2024

Potential employment options are as a commercial cook in a restaurants, hotels, clubs, pubs, cafés, and coffee shops.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed an Australian Year 10 (or an international secondary school year which is equivalent to Australian Year 10) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia in English the Senior Secondary Certificate of Education.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements: Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

Additionally, the learner is required to:

  • complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study
  • undertake pre-training review to determine suitability for the course and student needs during the enrolment process.

Note:

Learners should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.

Assessment conditions will ensure a simulated workplace environment.

Assessment tasks may:

  • Reflect real life work tasks.
  • Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
  • Are assessed using assessment criteria that relate to the quality of work expected by the industry.
  • Are performed to industry safety requirements as relevant.
  • Utilise authentic workplace documentation.
  • Require students to work with others as part of a team.
  • Require students to plan and prioritise competing work tasks.
  • Involve the use of standard, workplace equipment such as computers and software.
  • Ensure that students are required to consider workplace constraints such as time and budgets.

Frequently Asked Questions

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40516 Certificate IV in Commercial Cookery.

This qualification is expected to be completed in 52 weeks. This will include 40 weeks of ​face-to-face training and assessment spread over 4 terms of 10 weeks each and 12 weeks of term breaks (accumulative). Students will also need to complete work placement as part of their course. Learners will complete 200 WBT hours concurrently in term 3 and 4. There are no additional fees for this work placement.
 
This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face to face training is provided in a commercial kitchen located at Unit 4/60 Stubbs Street, Kensington, VIC 3031.
15 August 2022 24 October 2022
16 January 2023 27 March 2023
05 June 2023 14 August 2023
23 October 2023 15 January 2024

Potential employment options are as a commercial cook in a restaurants, hotels, clubs, pubs, cafés, and coffee shops.

There are no specific entry requirements as per the qualification details or training package.

International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.

English Language Requirements

To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
  • Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia in English the Senior Secondary Certificate of Education.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
  • Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements:

Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

Additionally, the learner is required to:

  • complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study
  • undertake pre-training review to determine suitability for the course and student needs during the enrolment process.

Note: Learners should be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.

Assessment conditions will ensure a simulated workplace environment.

Assessment tasks may:

  • Reflect real life work tasks.
  • Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
  • Are assessed using assessment criteria that relate to the quality of work expected by the industry.
  • Are performed to industry safety requirements as relevant.
  • Utilise authentic workplace documentation.
  • Require students to work with others as part of a team.
  • Require students to plan and prioritise competing work tasks.
  • Involve the use of standard, workplace equipment such as computers and software.
  • Ensure that students are required to consider workplace constraints such as time and budgets.