Commercial Cookery and Hospitality Management
The Diploma of Hospitality Management represents a qualification that is based on very sophisticated technical applications.
It involves competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes.
It reflects the role of a Manager, Chef and Sous Chef within the hospitality industry.
The course is delivered face to face in classrooms and commercial kitchens. A range of assessment methods are used, from practical observation to knowledge test to assignment work.
The Commercial cookery stream incorporates units from the Certificate IV in Kitchen Management. It is recommended that this qualification be completed before commencing the Diploma of Hospitality Management (Commercial Cookery) or packaged together. In 2 years of study you can complete a dual qualification of Certificate IV in Kitchen Management and Diploma of Hospitality (Commercial Cookery) at Academia.
Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia is a registered training organisation that will arrange the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:
- Grand Hyatt Melbourne
- The Langham Hotel
- The Westin Melbourne
- Park Hyatt Melbourne
- Blackfire restaurant Brisbane
- Four Points Hotel by Sheraton
- Westin Hotel Brisbane
- Sofitel Gold Coast broadbeach
- Sofitel Hotel Brisbane
- W Hotel Brisbane
- OTTO Restaurant Brisbane
- Hilton Brisbane
- Brunetti
- Pan Pacific
- Le Méridien
- Grand Chancellor
Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.
