INTERNATIONAL GRAND DIPLOMA IN CULINARY MANAGEMENT COURSE DETAILS Represents a qualification based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. It consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team related to a broader organizational focus. Designed for a Executive Sous Chef or Executive Chef/Operations Manager Position in a workplace UNIT CODE UNIT DESCRIPTION BSBDIV501A Manage diversity in the workplace BSBDIV501A Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHKOP004 Develop menus for special dietary requirements SITHCCC018 Prepare food to meet special dietary requirements SITHKOP005 Coordinate cooking operations SITHKOP002 Plan and cost basic menus SITXCOM401 Manage conflict HLTFA301B Apply first aid SITXFIN402 Manage finances within budget SITXHRM005A Lead and manage people SITXMGT001A Monitor work operations SITXWHS401 Implement and monitor work health and safety practices SITXCCS303 Provide service to customers* SITXCCS401 Enhance the customer service experience* SITXFIN003A Interpret financial information*