international diploma in hospitality management …
Post on 24-May-2022
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INTERNATIONAL GRAND DIPLOMA IN CULINARY 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
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