Diploma of Hospitality Management (Stand-alone 15-months)


Commercial Cookery Pathway (Stand-alone Qualification)NRT-Logo

  • Course National Code: SIT50416
  • Course CRICOS Code: 091052A


This qualification reflects the role of individuals who use well-developed administrative skills and a broad knowledge base in a wide variety of hospitality contexts. They apply solutions to a defined range of problems, and analyse and evaluate information from a variety of sources. They may provide leadership and guidance to others with some responsibility for the output of others.

Graduates of this course may gain employment at the operational and supervisory level and also gain further management career opportunities in the hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.


This course is delivered over 64 weeks (15 months) in 5 terms including 15 weeks of holidays. This stand-alone qualification is for those Cookery students who wish to have completed units of competencies delivered in Certificate 3 and 4 Commercial Cookery as well as diploma of Hospitality Management in 15 Months rather than 24 months.


This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • Chef de cuisine
  • Chef Patissier
  • Sous chef
  • Executive housekeeper
  • Front office manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Banquet or function manager
  • Unit manager (catering operations)


Those students who wish to undertake this course should meet the following academic and English language requirements.

Those students who wish to undertake this course should meet the following academic and English language requirements.


English Language

Year 12

Upper-intermediate Level of English or
IELTS Test Score of 5.5 or
TOEFL iBT Test Score of 46 or
PTE Academic Test Score of 42 or
Cambridge English: Advanced (CAE) Test Score of 47 or
OET Pass Grade or
TOEFL PBT Test Score of 527

Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements.  Please refer to https://www.homeaffairs.gov.au/ to find out the assessment level for your country and to determine the required level of English that you should possess.


You may enter the qualification through a number of entry points including:

  • SIT40413 or SIT 40516 Certificate IV in Commercial Cookery or
  • SIT30813 or SIT30816 Certificate III In Commercial Cookery or
  • With acceptable industry experience in the field of hospitality


After achieving this qualification you may choose to undertake

  • SIT60316 Advanced Diploma of Hospitality Management or
  • higher education qualifications in management (Bachelors degree in Hospitality Management / Management & Business).


This course is delivered on face-to-face class-room based. Various structured activities and industry excursions are included to provide an opportunity to explore the current industry practices. Assessment is competency based.


Full Course Fee: (Aus) $21,800 inclusive of all learning materials.


To be able to achieve this qualification, students must successfully complete 28 units:

1SITXFSA001Use hygienic practices for food safety
2SITXINV002Maintain the quality of perishable items
3HLTAID003Provide first aid
4SITXFSA002Participate in safe food handling practices
5SITHCCC001Use food preparation equipm
6SITHCCC006Prepare appetisers and salads
7SITHCCC008Prepare vegetable, fruit, egg & farinaceous dishes
8SITHCCC019Produce cakes, pastries and breads
9SITHCCC012Prepare poultry dishes
10SITHCCC013Prepare seafood dishes
11SITHCCC014Prepare meat dishes
12SITXINV003Purchase goods
13SITHCCC020Work effectively as a cook
14SITHKOP004Develop menus for special dietary requirements
15SITXCOM005Manage conflict
16SITXHRM003Lead and Manage People
17BSBDIV501Manage diversity in the workplace
18SITXHRM002Roster staff
19SITXMGT001Monitor work operations
20SITXWHS003Implement and monitor work health and safety practices
21SITXFIN002Interpret financial information
22SITXFIN003Manage finances within a budget
23SITXFIN004Prepare and monitor budgets
24SITXCCS008Develop and manage quality customer service
25SITXCCS007Enhance customer service experiences
26BSBMGT517Manage operational plan
27SITXGLC001Research and comply with regulatory requirements
28SITXMGT002Establish and conduct business relationships