Mackintosh | Courses | Hospitality Management and Cookery
   

DIPLOMA IN HOSPITALITY MANAGEMENT AND COMMERCIAL COOKERY


Course Code: THH51202 + THH31502
CRICOS Code: 037518J & 036476M
Course Length: 2 years
Start Date: Any Monday during term
Contact Hours: 20 Hours per week

This is a combined qualification which provides graduates with both a Diploma in Hospitality Management and a Certificate III in Commercial Cookery. Our students enjoy the benefits of knowledge provided by the Diploma. The program provides comprehensive career training in all aspects of Hospitality Operations.

Graduates are prepared for supervisory positions throughout the industry, including careers in hotels, resorts and restaurants. The Certificate III in Commercial Cookery ensures career mobility as you will also have the skills to work as a specialist in all fields of Cookery. This course provides students with the practical knowledge and ability to work in a commercial kitchen as a qualified chef.

An understanding of workplace health and hygiene through to working with colleagues and customers is supported by a robust commercial kitchen training experience that equips students with the industry relevant skills required by commercial kitchens. Commercial Cookery students receive top level training from our fully qualified chefs in preparation and delivery of pastry, seafood, poultry, and sauces through to buffet provision and catering to larger commercial events.

This combination of qualifications can lead to work and further study abroad as there is a high demand for skilled staff worldwide. All of our courses are delivered by trained, professional staff and lead to nationally-recognised qualifications. Our training is module-based which means that we can offer students a flexible mode of entry often commencing every Monday of the academic calendar.

Students benefit from a wide diversity of classmates from both local and international backgrounds providing a rich learning environment in all our certificate and diploma courses. After graduating, many students have not only enjoyed a new and rewarding lifestyle in the Australian hospitality industry but the opportunity to enter a field where there is a skills shortage and the opportunity for employment is abundant. If you are concerned about your English Language skills, consider combining your studies with a course in our English Language School.


COMMERCIAL COOKERY COURSE CONTENT
View Hospitality Management Course Content
 
Subjects Code
Organise and Prepare Food THHBKA01B
Use Basic Methods of Cookery THHBCC01B
Present Food THHBKA02B
Prepare Appetizers & Salads THHBCC02B
Receive & Store Kitchen Supplies THHBKA03B
Prepare Stocks & Sauces & Soups THHBCC03B
Clean & Maintain Kitchen Premises THHBKA04B
Prepare Vegetables, Eggs and Farinaceous Dishes THHBCC04B
Prepare & Cook Poultry & Game THHBCC05B
Prepare and Cook Seafood THHBCC06B
Identify & Prepare Meat THHBCC07B
Prepare Hot and Cold Desserts THHBCC08B
Prepare Pastry, Cakes & Yeast Goods THHBCC09B
Plan and Prepare Food for Buffets THHBCC10B
Prepare, Cook & Serve Food THHCCH01A
Implement Food Safety Procedures THHBCC11B
Prepare Foods According to Dietary and Cultural Needs THHBCAT01B
Plan and Control Menu-Based Catering THHBCC13B
Prepare, Cook and Serve Food for Menu THHCCH02A
+5 Elective Modules


COURSE FEES

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Domestic Students
The Diploma in Hospitality Management and Commercial Cookery course is not offered to Domestic Students

International Students
Fee
Application Fee $ 250
Course Fee $ 21,900
Materials Fee $ 900


 

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National Provider No: 31286, CRICOS Provider Code 02116E