Graduate Diploma of Management (Learning) : BSB80120

This qualification reflects the role of individuals who apply highly specialised knowledge and skills in the field of organisational learning and capability development. Individuals in these roles generate and evaluate complex ideas. They also initiate, design and execute major learning and development functions within an organisation. Typically, they would have full responsibility and accountability for the personal output and work of others.

This qualification may apply to leaders and managers in an organisation where learning is used to build organisational capability. The job roles that relate to this qualification may also include RTO Manager and RTO Director.

Licensing/Regulatory Information 

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

There are no entry requirements for this qualification.

Total number of units = 8 

3 core units  plus

5 elective units,  of which:

  • 3 elective units must be selected from the elective units listed below
  • for the remaining 2 elective units:
  • up to 2 units may be selected from the elective units listed below
  • if not listed, up to 2 units may be selected from an Advanced Diploma, Graduate Certificate or Graduate Diploma from this or any other currently endorsed Training Package qualification or accredited course.

Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

 

BSBHRM613 Contribute to the development of learning and development strategies

BSBLDR811 Lead strategic transformation

TAELED803 Implement improved learning practice

 

BSBCRT611 Apply critical thinking for complex problem solving

BSBFIN801 Lead financial strategy development

BSBHRM611 Contribute to organisational performance development

BSBINS603 Initiate and lead applied research

BSBLDR601 Lead and manage organisational change

BSBLDR812 Develop and cultivate collaborative partnerships and relationships

BSBOPS601 Develop and implement business plans

BSBSTR801 Lead innovative thinking and practice

PSPMGT012 Facilitate knowledge management

TAELED804 Review enterprise e-learning systems and solutions implementation

 

No equivalent qualification. Supersedes but is not equivalent to:

  • BSB80515 Graduate Certificate in Management (Learning)
  • BSB80615 Graduate Diploma of Management (Learning).

 

Qualification Description

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

25 units must be completed:

  • 20 core units
  • 5 elective units, consisting of:
  • 3 units from Group A or Group B below
  • 2 units from Group A, Group B or Group C below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core units 

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP009*

Clean kitchen premises and equipment

SITHKOP010

Plan and cost recipes

SITHPAT016*

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Elective units 

Group A – Cookery and Catering 

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

SITHCCC032*

Produce cook-chill and cook-freeze foods

SITHCCC033*

Re-thermalise chilled and frozen foods

SITHCCC038*

Produce and serve food for buffets

SITHCCC039*

Produce pates and terrines

SITHCCC040*

Prepare and serve cheese

SITHCCC044*

Prepare specialised food items

SITHPAT014*

Produce yeast-based bakery products

SITXFSA007*

Transport and store food

Group B – Asian Cookery 

SITHASC020*

Prepare dishes using basic methods of Asian cookery

SITHASC021*

Prepare Asian appetisers and snacks

SITHASC022*

Prepare Asian stocks and soups

SITHASC023*

Prepare Asian sauces, dips and accompaniments

SITHASC024*

Prepare Asian salads

SITHASC025*

Prepare Asian rice and noodles

SITHASC026*

Prepare curry pastes and powders

SITHASC027*

Prepare Asian cooked dishes

SITHASC028*

Prepare Asian desserts

SITHASC033*

Prepare dim sum

Group C – General electives 

BSBSUS211

Participate in sustainable work practices

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SITXCCS014

Provide service to customers

SITXCOM006

Source and present information

SITXCOM007

Show social and cultural sensitivity

SITXINV007

Purchase goods

SITXWHS006

Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery.