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.