Advanced Diploma of Hospitality Management (Commercial Cookery) - William Blue College of Hospitality & Tourism

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Provider Code: 00246M
National Code: THH60202
CRICOS Code: 054424G
Duration: 2 years

Course Description:

This course is structured as an Advanced Diploma of Hospitality Management with a Commercial Cookery pathway. It is designed to equip students with the skills and knowledge necessary to successfully enter the Commercial Cookery arena and progress through to supervisory and management positions within commercial kitchens.

Throughout the program, students develop industry skills through hands-on experience in our well-equipped kitchen on campus, whilst harnessing unique opportunities with our industry partners and participating in a compulsory 900-hour paid work placement that is built into the program of study.

The program incorporates cuisine-specific units and subjects from the Advanced Diploma of Hospitality Management, providing students with the opportunity (grades permitting) to articulate to the final year of the La Trobe University Bachelor of Business (Tourism and Hospitality) program, subject to the completion of a short bridging course.

Subjects:

Year 1
• Introduction to Hospitality Studies
• Kitchen Operations 1
• Kitchen Studies 1
• Food & Beverage Operations 1
• Food & Beverage Studies 1
• OH&S and Hygiene for Hospitality Operations
• Introduction to Business Communication and Management
• Hospitality Information Technology
• Rooms Division Operations
• Introduction to Sales and Marketing
• Introduction to Human Resource Management
• Kitchen Operations 2
• Kitchen Studies 2
• Kitchen Operations 3
• Kitchen Studies 3
• Introduction to Hospitality Accounting
• Hospitality Operations & Risk Management
• Hospitality Law
• Leadership

Year 2
• Hospitality Accounting 2
• Strategic Marketing Management
• Business Statistics
• Advanced Human Resource Management
• Event Management
• Advanced Food and Beverage Management
• Accommodation Management
• Work Placement Tutorial
• Industry Placement (900 hours total in a commercial kitchen environment)

Important Note:
In this course meat and egg products as well as alcohol must be handled, cooked and tasted by students. In order to comply with the accreditation of this course, no variations can be made to the registered curriculum. Students are not permitted to submit requests for any variation to the course curriculum. Students who refuse to participate in any subject because of the content will not be able to successfully complete the subject and will not be eligible for the course qualification.

 Career Prospects

The practical culinary expertise combined with relevant theoretical managerial principles studied over the two year duration of this course prepares the graduate for a wide variety of positions in an exciting and diverse culinary industry. Graduates are well prepared to quickly advance in their chosen subject specific discipline.

Entry requirements

• Completion of Australian High School Year 12 or equivalent
• Must turn 18 years of age within 3 months of course start date
• IELTS 5.5 (academic module) or equivalent