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See courses type here:
  • Certificate III
  • Certificate IV
  • Diploma

SIT40521 Certificate IV in Kitchen Management

This qualification reflects the role of cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Who can enrol?

George Brown College has the following entry requirements. International students must:

▪ be at least 18 years of age and have completed Year 12 or equivalent

▪ participate in a course entry interview to determine suitability for the course and student needs

▪ have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

o          educated for 5 years in an English-speaking country; or

o          successful completion of an English Placement Test.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

These entry requirements will be confirmed through information collected on the enrolment form and during the pre-enrolment interview.

Key study outcomes
  • Completion of this qualification contributes to recognition as a trade cook.
  • Pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
  • Enables you to become more skilled, competent, and knowledgeable in all aspects of cooking, including food preparation and food safety.
Ideal for

On successful completion, you may find employment as a:

  • Chef,
  • Chef de partie,
  • Sous chef,
  • Chef de cuisine
  • Chef Executive
  • Head chef
  • Small business owner.
Subjects
  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC043* Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP015* Design and cost menus
  • SITHPAT016* Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008* Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006* Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITHCCC026* Package prepared foodstuffs
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC038* Produce and serve food for buffets
  • SITXFIN008 Interpret financial information
  • SITXHRM010 Recruit, select and induct staff
  • BSBTWK501 Lead diversity and inclusion
How will you be assessed

Assessment may include the following methodologies:

  • Interactive classroom activities
  • Learning practical components in Workshop
  • Written reports
  • Portfolio of evidence
  • Case studies
  • Project work
  • Credit Transfer
  • Work Placement
Fee details

SIT50422 Diploma of Hospitality Management

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Who can enrol?

George Brown College has the following entry requirements. International students must:

▪ be at least 18 years of age and have completed Year 12 or equivalent

▪ participate in a course entry interview to determine suitability for the course and student needs

▪ have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

o          educated for 5 years in an English-speaking country; or

o          successful completion of an English Placement Test.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

These entry requirements will be confirmed through information collected on the enrolment form and during the pre-enrolment interview.

Key study outcomes
  • Successful completion of the SIT50422 Diploma of Hospitality Management will lay a foundation for successful students to progress into SIT60316 Advanced Diploma of Hospitality Management.
  • Note: Study pathways may include qualifications or courses that may not be offered at George Brown College
Ideal for

After successfully completing the SIT50422 Diploma of Hospitality Management, students, will be able to work in the following job roles:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
Subjects

SITXCCS015 Enhance customer service experiences

SITXCCS016 Develop and manage quality customer service practices

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXMGT005 Establish and conduct business relationships

SITXWHS007 Implement and monitor work health and safety practices

SITXFSA005 Use hygienic practices for food safety

SITHKOP013* Plan cooking operations

SITHCCC023* Use food preparation equipment

SITHCCC026* Package prepared foodstuffs

SITHCCC027* Prepare dishes using basic methods of cookery

SITHCCC028* Prepare appetisers and salads

SITHCCC029* Prepare stocks, sauces and soups

SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031* Prepare vegetarian and vegan dishes

SITHCCC035* Prepare poultry dishes

SITHCCC036* Prepare meat dishes*

SITHCCC037* Prepare seafood dishes*

SITHCCC038* Produce and serve food for buffets

SITHCCC040* Prepare and serve cheese

SITHCCC041* Produce cakes, pastries and breads*

SITHCCC042* Prepare food to meet special dietary requirements

BSBTEC301 Design and produce business documents

How will you be assessed

Assessment may include the following methodologies:

  • Interactive classroom activities
  • Learning practical components in Workshop
  • Written reports
  • Portfolio of evidence
  • Case studies
  • Project work
  • Credit Transfer
  • Work Placement
Fee details

Who can enrol?
Key study outcomes
Ideal for
Subjects
How will you be assessed
Fee details

SIT30821 Certificate III in Commercial Cookery

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Who can enrol?

George Brown College has the following entry requirements. International students must:

▪ be at least 18 years of age and have completed Year 10 or equivalent

▪ have an IELTS* score of 5.5 English language competence

▪ can also be demonstrated through documented evidence of

any of the following:

o educated for 5 years in an English-speaking country;

or

o successful completion of an English Placement Test.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

These entry requirements will be confirmed through information collected on the enrolment form and during the pre-enrolment interview.

Key study outcomes
  • Completion of this qualification contributes to recognition as a trade cook.
  • Pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
  • Enables you to become more skilled, competent, and knowledgeable in all aspects of cooking, including food preparation and food safety.
Ideal for

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop. Possible job title includes – cook

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

  • commis chef
  • sous chef.
Subjects
  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC043* Work effectively as a cook
  • SITHKOP009* Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016* Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006* Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
  • SITHCCC026* Package prepared foodstuffs
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC038* Produce and serve food for buffets
  • SITXCCS014 Provide service to customers
  • SITXWHS006 Identify hazards, assess and control safety risks
How will you be assessed

Assessment may include the following methodologies:

  • Interactive classroom activities
  • Learning practical components in Workshop
  • Written reports
  • Portfolio of evidence
  • Case studies
  • Project work
  • Credit Transfer
  • Work Placement
Fee details

Who can enrol?
Key study outcomes
Ideal for
Subjects
How will you be assessed
Fee details