Diploma of Culinary Arts and Management (Level 5)
This qualification reflects the role of highly skilled culinary practitioner who uses a broad range of skills and sound knowledge of industry standards to coordinate and/or contribute strongly in a kitchen business environment. The qualification prepares graduates to work independently, have responsibility for others and be involved in or make a range of kitchen operational business decisions.
Job roles and titles vary across different sectors. Possible initial job titles relevant to this qualification may include, but not limited to:
• Demi Chef; and
• Chef de Partie
Length of Programme
Full Time: 2 years (including 1 semester Certificate IV)
Part Time: 2 and a half years
i. Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,
ii. Passed Certificate IV in Commercial Cookery or equivalent from a provider registered on a national qualification framework and completed at least 400 hours of training at a 4 Star resort/hotel kitchen operation or equivalent.
This programme has a total of four (4) courses.
|International Cuisine II
|Yeast Products, Pastries, Desserts and Specialty Cakes
|Hospitality Operations Budgets and Finance
|Front Office Operations