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Hospitality

Are you looking for a career in the Hospitality Industry? At Kingston International College you will find the most qualified trainers and lecturers available to you. Come and join one of our nationally recognized courses.


PDF IconClick here to download our Hospitality Flyer
Type: pdf, size: 257.02 kB, date: 2012-11-13
 

I would like to be a qualified chef and I am planning to open my own restaurant in near future. When I recommend Kingston to other students and friends, I explain about the good education which Kingston is providing .. They even helped me find a job at Hyatt Regency Perth, a five star hotel where I am still working and enjoying .

PDF Icon Hospitality Student Testimonial
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Start a career in Hospitality

http://discoverhospitality.com
Discover hospitality This website provides you with the information you need if you are interested in starting a career in the hospitality industry.




SIT30807 Certificate III in Hospitality (Commercial Cookery) (070271G)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 46 weeks

COURSE DESCRIPTION

This course topics include customer relations, health and safety, supply management, hygiene, cleaning and maintenance of kitchens, as well teaching the students practical skills such as the preparation of sandwiches, appetisers, salads, soups, sauces, stocks, preparation of vegetables, preparation of poultry, meat, seafood, and the planning and preparation of food for buffets.

Following the completion of Certificate III in Hospitality (Commercial Cookery) and completion of the relevant industry experience, students will receive a nationally accredited qualification as a qualified chef.
COURSE OVERVIEW

The complete Certificate III in Hospitality (Commercial Cookery) course summary

1. Basic skills: provides a thorough introduction to basic kitchen operations including:- Planning your career, kitchen safety and hygiene, food handling, hospitality law, practical experience with commercial kitchen equipment, cleaning and maintaining a kitchen and basic/advanced food preparation skills. It also provides product knowledge and a wide range of practical cooking skills. The course includes food preparation and presentation techniques using a wide range of food commodities. Skills and knowledge are developed through a high degree of practical training.

2. Specialised skills: designed to provide a broad range of food preparation skills and knowledge. Develops a range of preparation and presentation skills required by chefs in commercial environment nowadays.

3. Practical experience: This course includes classroom and work based training

COURSE CONTENT

  • SITHCCC001B Organise and prepare food
  • SITXOHS002A Follow workplace hygiene procedures
  • SITXOHS001B Follow health, safety and security procedures
  • SITHCCC005A Use basic methods of cookery
  • SITHCCC004B Clean and Maintain Kitchen Premises
  • SITHCCC002A Present food
  • SITHCCC003B Receive and store kitchen supplies
  • SITHCCC008A Prepare stocks, sauces and soups
  • SITXCOM001A Work with colleagues and customers
  • SITHCCC013A Prepare hot and cold desserts
  • SITXCOM002A Work in a socially diverse environment
  • SITHCCC006A Prepare appetizers and salads
  • SITHIND001B Develop and update hospitality industry knowledge
  • SITHCCC027A Prepare, cook and serve food for food service
  • SITHCCC007A Prepare sandwiches
  • SITXFSA001A Implement food safety procedures
  • SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
  • SITHCCC010A Select prepare and cook poultry
  • SITXCOM003A Deal with conflict situations
  • SITHCCC011A Select prepare and cook seafood
  • SITHCCC016A Develop cost-effective menus
  • SITHCCC012A Select prepare and cook meat
  • SITHCCC014A Prepare pastries, cakes and yeast goods
  • SITXHRM001A Coach others in job skills
  • SITHCCC029A Prepare foods according to dietary and cultural needs
  • HLTFA301B Apply First Aid*
  • SITHCCC028A Prepare, cook and serve food for menus
  • SITHCCC015A Plan and prepare food for buffets
  • SITXINV001A Receive and store stock

* Unit delivered by the Australian Red Cross

CAREER FOCUS

  • Chefs working in commercial kitchens involved in the management of the kitchen, the planning of menus, and the preparation of food.

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SIT40407 Certificate IV in Hospitality (Commercial Cookery) (070273F)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 74 weeks

COURSE DESCRIPTION

This course topics include customer relations, health and safety, supply management, hygiene, cleaning and maintenance of kitchens, as well teaching the students practical skills such as the preparation of sandwiches, appetisers, salads, soups, sauces, stocks, preparation of vegetables, preparation of poultry, meat, seafood, and the planning and preparation of food for buffets.

Following the completion of Certificate III in Hospitality (Commercial Cookery) and completion of the relevant industry experience, students will receive a nationally accredited qualification as a qualified chef.
COURSE OVERVIEW

The complete Certificate IV in Hospitality (Commercial Cookery) course summary

1. Basic skills: Provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen.

2. Specialised skills: Students will learn a variety of kitchen skills including the preparation of foods including appetisers, main courses, and desserts. Students will also gain a greater understanding of the work place with the emphasis on working relationships, management of a kitchen, management of staff, health and safety requirements, and first aid. Students will also learn about office procedures, managing finances, and working within a budget.

3. Practical experience: This course includes classroom and work based training

COURSE CONTENT

  • SITHCCC001B Organise and prepare food
  • SITXOHS002A Follow workplace hygiene procedures
  • SITXOHS001B Follow health, safety and security procedures
  • SITHCCC005A Use basic methods of cookery
  • SITHCCC004B Clean and Maintain Kitchen Premises
  • SITHCCC002A Present food
  • SITHCCC003B Receive and store kitchen supplies
  • SITHCCC008A Prepare stocks, sauces and soups
  • SITXCOM001A Work with colleagues and customers
  • SITHCCC013A Prepare hot and cold desserts
  • SITXCOM002A Work in a socially diverse environment
  • SITHCCC006A Prepare appetizers and salads
  • SITHIND001B Develop and update hospitality industry knowledge
  • SITHCCC027A Prepare, cook and serve food for food service
  • SITHCCC007A Prepare sandwiches
  • SITXFSA001A Implement food safety procedures
  • SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
  • SITHCCC010A Select prepare and cook poultry
  • SITXCOM003A Deal with conflict situations
  • SITHCCC011A Select prepare and cook seafood
  • SITHCCC016A Develop cost-effective menus
  • SITHCCC012A Select prepare and cook meat
  • SITHCCC014A Prepare pastries, cakes and yeast goods
  • SITXHRM001A Coach others in job skills
  • SITHCCC029A Prepare foods according to dietary and cultural needs
  • HLTFA301B Apply First Aid*
  • SITHCCC028A Prepare, cook and serve food for menus
  • SITHCCC015A Plan and prepare food for buffets
  • SITXINV001A Receive and store stock
  • SITXFIN003A Interpret financial information
  • SITXFSA002A Develop and implement a food safety program
  • SITXFIN004A Manage finances within a budget
  • SITHCCC025A Monitor catering revenue and costs
  • SITXCCS002A Provide quality customer service
  • SITHCCC026A Establish and maintain quality control of food
  • SITXOHS004B Implement and monitor workplace health, safety and security practices
  • SITXMGT001A Monitor work operations
  • SITXHRM003A Roster staff
  • SITXINV002 Control and order stock
  • SITXHRM005A Lead and manage people

* Unit delivered by the Australian Red Cross

CAREER FOCUS

  • Successful completion of this course will lead to employment opportunities as a chef or chef de partie.

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SIT50307 Diploma of Hospitality (070275D)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 98 weeks

COURSE DESCRIPTION

This course provides students an indepth knowledge on management issues in the hospitality industry. Students will obtain the knowledge and skills required to carry out functional activities in front office and beverage management. Students will also develop their leadership, communications, and administration, and management skills.

COURSE OVERVIEW

The complete Diploma of Hospitality course summary

1. Basic skills: provides a thorough introduction to management issues in the hospitality industry:- leadership, communications, personnel, and management.

2. Specialised skills: Develops a range of functional skills for front office and beverage management.

3. Practical experience: This course includes classroom and work based training

COURSE CONTENT

  • SITHCCC001B Organise and prepare food
  • SITXOHS002A Follow workplace hygiene procedures
  • SITXOHS001B Follow health, safety and security procedures
  • SITHCCC005A Use basic methods of cookery
  • SITHCCC004B Clean and Maintain Kitchen Premises
  • SITHCCC002A Present food
  • SITHCCC003B Receive and store kitchen supplies
  • SITHCCC008A Prepare stocks, sauces and soups
  • SITXCOM001A Work with colleagues and customers
  • SITHCCC013A Prepare hot and cold desserts
  • SITXCOM002A Work in a socially diverse environment
  • SITHCCC006A Prepare appetizers and salads
  • SITHIND001B Develop and update hospitality industry knowledge
  • SITHCCC027A Prepare, cook and serve food for food service
  • SITHCCC007A Prepare sandwiches
  • SITXFSA001A Implement food safety procedures
  • SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
  • SITHCCC010A Select prepare and cook poultry
  • SITXCOM003A Deal with conflict situations
  • SITHCCC011A Select prepare and cook seafood
  • SITHCCC016A Develop cost-effective menus
  • SITHCCC012A Select prepare and cook meat
  • SITHCCC014A Prepare pastries, cakes and yeast goods
  • SITXHRM001A Coach others in job skills
  • SITHCCC029A Prepare foods according to dietary and cultural needs
  • HLTFA301B Apply First Aid*
  • SITHCCC028A Prepare, cook and serve food for menus
  • SITHCCC015A Plan and prepare food for buffets
  • SITXINV001A Receive and store stock
  • SITXFIN003A Interpret financial information
  • SITXFSA002A Develop and implement a food safety program
  • SITXFIN004A Manage finances within a budget
  • SITHCCC025A Monitor catering revenue and costs
  • SITXCCS002A Provide quality customer service
  • SITHCCC026A Establish and maintain quality control of food
  • SITXOHS004B Implement and monitor workplace health, safety and security practices
  • SITXMGT001A Monitor work operations
  • SITXHRM003A Roster staff
  • SITXINV002 Control and order stock
  • SITXHRM005A Lead and manage people
  • SITHIND003A Provide and coordinate hospitality service
  • SITXFIN005A Prepare and monitor budgets
  • SITXCCS003A Manage quality customer service
  • SITXGLC001A Develop and update legal knowledge required for business compliance
  • SITXMGT006A Establish and conduct business relationships
  • SITXMGT002A Develop and implement operational plans
  • SITXHRM007A Manage workplace diversity
  • SITXOHS005A Establish and maintain OHS system

* Unit delivered by the Australian Red Cross

CAREER FOCUS

  • Suitable for persons looking for a career in the service and hospitality industry. Following appropriate experience graduates may find employment in junior or supervisory positions in places such as hotels, country clubs and resorts, food service, visitor attractions, airlines, event management companies, and convention and exhibition organisations.

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