From kitchen skills to culinary leadership—start your global journey
up to 104 weeks
118183H
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The Commercial Cookery Stream of the SIT60322 Advanced Diploma of Hospitality Management is designed for students who want to combine advanced culinary skills with strong management capabilities. This stream focuses on developing expertise in kitchen operations, menu planning, food safety, and quality control, while also building the leadership skills needed to manage a professional kitchen. Students gain hands-on experience in preparing a wide range of dishes and learn how to operate efficiently in high-pressure, commercial kitchen environments.
Throughout the stream, students build the skills required to lead kitchen teams, manage costs, and maintain high standards of food production and presentation. Emphasis is placed on creativity, consistency, and operational efficiency, preparing graduates for roles such as Head Chef, Sous Chef, or Kitchen Manager. With a strong focus on global industry standards, the Commercial Cookery Stream provides international students with a pathway to exciting culinary careers both in Australia and worldwide.
Educare has the following course entry requirements: International students must:
Fourteen (14) core units and nineteen (19) elective units are required for the award of the SIT60322 Advanced Diploma of Hospitality Management.
| Code | Title | Core or Elective |
|---|---|---|
| BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective ‘A’ |
| SITHCCC043* | Work effectively as a cook | Elective ‘B’ |
| SITHCCC023* | Use food preparation equipment | Elective ‘C’ |
| BSBTWK501 | Lead diversity and Inclusion | Elective ‘D’ |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective ‘C’ |
| SITHCCC028* | Prepare appetisers and salads | Elective ‘C’ |
| SITHCCC029* | Prepare stocks, sauces and soups | Elective ‘C’ |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective ‘C’ |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Elective ‘C’ |
| SITHCCC035* | Prepare poultry dishes | Elective ‘C’ |
| SITHCCC036* | Prepare meat dishes | Elective ‘C’ |
| SITHCCC037* | Prepare seafood dishes | Elective ‘C’ |
| SITHCCC039* | Produce pates and terrines | Elective ‘C’ |
| SITHCCC040* | Prepare and serve cheese | Elective ‘C’ |
| SITHCCC041* | Produce cakes, pastries and breads | Elective ‘C’ |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective ‘C’ |
| SITXFSA006 | Participate in safe food handling practices | Elective ‘C’ |
| SITXFSA008* | Develop and implement a food safety program | Elective ‘C’ |
| SITXHRM008 | Roster Staff | Elective ‘D’ |
Students will be required to complete a work placement of a minimum 200 hours within an approved commercial kitchen facility as detailed in the assessment requirements of the unit SITHCCC043 Work effectively as a cook.
This unit is completed in Term 8. Student are required to complete 20 hours per week of work placement for 10 weeks that requires the completion of 48 service periods.
The Programme is 104 weeks in length (80 weeks of training and 24 weeks of holidays)
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Find answers to common questions about studying the SIT60322 Advanced Diploma of Hospitality Management at Elevare International College.
This qualification prepares highly skilled senior managers to coordinate hospitality operations, make strategic business decisions, and lead in various sectors including restaurants, hotels, clubs, and cafes.
International students must be at least 18 years of age, have an IELTS score of 6.0 (or equivalent), and have completed Australian Year 12 or an AQF Certificate IV or higher. Access to a laptop with Microsoft Office is also required.
This course is delivered through face-to-face classroom sessions, structured supervised study sessions, and includes a mandatory work placement in an approved venue.
The course duration is 104 weeks, which includes 80 weeks of training and assessment spread over 8 terms of 10 weeks each, and 24 weeks of holidays.
Yes, students are required to complete a minimum of 192 hours of work placement within an approved commercial kitchen facility. This placement is completed in Term 8 with 20 hours per week for 10 weeks.
