This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Angad’s Diploma of Leadership & Management will prepare you for a wide range of attractive positions in business, industry, and government. The business sector provides successful students with a wide variety of career opportunities. The course has national accreditation, which is recognised throughout Australia.

Diploma of Leadership & Management graduates can apply across the wide range of Industries in the following roles:

  • Office Manager
  • Office Administrator
  • Supervisor
  • Team Leader

To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.

  • Age Requirement:
    Students must be of 18 years of age to apply.
  • English Language Entry Requirements:
    An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course..
  • Pre-Training Review
    Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.

The total tuition fee for the complete course is AUD 10400.00. At the time of enrolment the student has to pay AUD 11200.00 {Tuition Fees (AUD 10400.00) + Enrollment Fees (AUD 200) + Material Fees (AUD 600)}.

This course is delivered in a classroom-based environment with practical requirements simulated to reflect the training requirements. The delivery of training will // include a mixture of face-to-face teaching, lectures, workshop delivery, group discussions, and individual research.
 
  • The assessment process will // include oral, written and practical presentations, and real life simulations.


    Aims of Faculty of Business

  • Enhance student learning through a wide variety of methods.
  • Develop competencies for the pursuit of further academic work and success in the world of business.
  • Foster an understanding of global situations and influences and an appreciation of the values and perspectives of other cultures and societies.
 Unit Code

Units of competency

Core/Elective

SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC041 Produce cakes, pastries and breads Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC025 - Prepare and present sandwiches Elective
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016 Produce desserts Core
SITXINV006 Receive, store and maintain stock Core
SITHCCC026 Package prepared foodstuffs Elective
SITXCCS014 Provide service to customers Elective
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC040 Prepare and serve cheese Elective
SITXCOM007 Show social and cultural sensitivity Elective

SITXHRM009

Lead and manage people

Core

SITXCOM010

Manage conflict

Core

SITXMGT004

Monitor work operations

Core

SITXWHS007

Implement and monitor work health and safety practices

Core

SITXFIN009

Manage finances within a budget

Core

SITXHRM008

Roster staff

Core

SITHKOP012

Develop recipes for special dietary requirements

Core

SITHKOP013

Plan cooking operations

Core

SITHKOP015

Design and cost menus

Core

SITXFSA008

Develop and implement a food safety program

Core

Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment.

Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration.

Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred.

A Credit Transfer application must be accompanied by Nationally Recognized Certificates with detailed Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion.

Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.
If a student is not able to meet the minimum entry requirements but considers they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.