National Provider Code No. 51259 | CRICOS Code 02543G

Course Description:

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Modes of delivery for this course are face-to-face class and online learning.


20 hours/week
Specific days will be advised during orientation

Resource Fees:

$550 / $2,500 (Extended Diploma) (Promotional Price)

Tuition Fees:

$5,600 / $21,600 (Extended Diploma) (Promotional Price)

Entry Requirements:

  • Australian Year 12 (or equivalent)
  • IELTS 5.5 overall (or equivalent) with no band score less than 5.0
  • Completion of SIT30821 Cert III in Commercial Cookery and SIT40521 Cert IV in Kitchen Management or obtain RPL or credit transfer for required units (For standalone Diploma 6 months enrolment)

Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.

Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.


Standalone Diploma Enrolment

Total: 24 weeks*
(20 weeks study + 4 weeks break)
One Semester

*If the course starts in Term 4, the total course duration will be 26 weeks instead of 24 weeks due to the year-end holiday.

Extended Diploma Enrolment

Total: 104 weeks*
(80 weeks study + 24 weeks break)
Four Semesters

Inclusive of 192 hours of work-based training at an approved commercial kitchen or restaurant.


Course Content:

SITXCCS015 Enhance customer service experiences

SITXCCS016 Develop and manage quality customer service practices

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXMGT005 Establish and conduct business relationships

SITXWHS007 Implement and monitor work health and safety practices

SITXFSA005 Use hygienic practices for food safety

SITHCCC043* Work effectively as a cook

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

SITXFSA006 Participate in safe food handling practices

SITXFSA008* Develop and implement a food safety program

SITXINV007 Purchase goods

SITHIND006 Source and use information on the hospitality industry

Assessment Methods:

  • Reports
  • Interviews
  • Role playing
  • Case studies
  • Group projects
  • Observations
  • Presentations
  • Problem solving
  • Verbal interactions
  • Practical demonstrations

Employment Opportunities:

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Further Education:

  • SIT60322  Advanced Diploma of Hospitality Management (111265G)
  • BSB50120 Diploma of Business (107205J)
  • BSB50420 Diploma of Leadership and Management (104154F)

Intake Dates 2023/24

30/01/2023 Term 1
24/04/2023 Term 2
17/07/2023 Term 3
09/10/2023 Term 4
29/01/2024 Term 1 2024