Cookery & Hospitality

Diploma of Hospitality Management

• SIT50422
• CRICOS : 110974H

• Sydney CBD
• Adelaide CBD
• Melbourne CBD

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. 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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Total weeks: 104

Study weeks: 88

Weeks of holidays: 16

Advanced Diploma of Hospitality Management

• SIT60322
• CRICOS : 110975G

• Sydney CBD
• Adelaide CBD
• Melbourne CBD

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

Total weeks: 104

Study weeks: 88

Weeks of holidays: 16

Certificate IV in Kitchen Management

• SIT40521
• CRICOS : 110973J

• Sydney CBD
• Adelaide CBD
• Melbourne CBD

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Total weeks: 92

Study weeks: 77

Weeks of holidays: 15

Certificate III In Commercial Cookery

• SIT30821
• CRICOS : 110972K

• Sydney CBD
• Adelaide CBD
• Melbourne CBD

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.

Total weeks: 66

Study weeks: 55

Weeks of holidays: 11