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SIT50422 Diploma of Hospitality Management (Commercial Cookery Pathway)

Diploma

Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control and operational planning. Develop communication and leadership skills.

Key details

Degree Type

Diploma

Duration

26 weeks full-time

Course Code

111676K

Study Mode

In person, Online

Intake Months

Jan, Feb, Mar, May, Jul, Aug, Oct, Dec

Domestic Fees

$5,200 total

International Fees

$5,600 total

About this course

Course Overview

Duration: 26 weeks (including 6 weeks of holidays)
Tuition Fee:
- International Students $5,600 + Materials Fee $380*
- Domestic Students $5,200 + Materials Fee $380*
- Easy payment plans available
Mode of Study: The delivery methods for this course include:
- Face-to-Face Classroom-Based Learning
- Practical Simulation and Assessment in Stanley College's West Perth Campus - Hay Street and CU29 Restaurant and Bar (1275 Hay Street, West Perth)
- Distance Learning and Assessment
Intake Dates:
- 2026: 16 Feb, 20 Apr, 20 Jul, 28 Sep, 7 Dec
- 2027: 4 Jan, 15 Mar, 24 May, 2 Aug, 11 Oct
Location: Perth
CRICOS Code: 111676K

Classes are rostered for 2�� days per week + self-study component.

Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College. Please familiarise yourself with the applicable Stanley College Refund and Cancellation Policy.

Entry requirements

Course Entry Requirements

Academic

Completion of Australian Year 12 or equivalent

English Proficiency

Upper-intermediate Level of English OR IELTS Academic or General Training Test Score of 5.5 OR Other recognised English Language tests such as:

TOEFL iBT Test Score of 51-66
PTE Academic Test Score of 39
Cambridge English: 162
OET: C Grade
Duolingo English Test: 95-100
CEFR Levels / Oxford Test: B2
CELPIP General: 6
LANGUAGECERT Academic: 54
Michigan English Test: 49

OR Completion of Australian qualifications, evidence of certificate III level (minimum duration 26 weeks) or above

Other Requirements

Course Pre-Requisite Requirements

Completion of SIT40521 Certificate IV in Kitchen Management

Recognition of Prior Learning

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Study locations

West Perth

Mirrabooka

James Street

Online

What you will learn

Course Overview

Career pathways

Job Outlook

This qualification suits students seeking a career in the following job roles:

Chef de Cuisine
Kitchen Manager
Sous Chef

72% Full-time share

13.9% Projected Future Growth

70K Average Commencing Salary

$1250 Weekly earnings

Source: Labour Market Insights for a Chef report

Course structure

Unit codeUnit titleSITXCCS015Enhance customer service experiences*SITXCCS016Develop and manage quality customer service practices*SITXCOM010Manage conflictSITXFIN009Manage finances within a budgetSITXFIN010Prepare and monitor budgets*SITXGLC002Identify and manage legal risks and comply with the law*SITXHRM008Roster staffSITXHRM009Lead and manage peopleSITXMGT004Monitor work operationsSITXMGT005Establish and conduct business relationships*SITXWHS007Implement and monitor work health and safety practicesSITXFSA005Use hygienic practices for food safetySITHKOP013Plan cooking operationsSITHCCC027Prepare dishes using basic methods of cookerySITHCCC028Prepare appetisers and saladsSITHCCC029Prepare stocks, sauces and soupsSITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesSITHFAB036Provide advice on food*SITHCCC035Prepare poultry dishesSITHCCC036Prepare meat dishesSITHCCC037Prepare seafood dishesSITHCCC041Produce cakes, pastries and breadsSITHCCC042Prepare food to meet special dietary requirementsSITHKOP012Develop recipes for special dietary requirementsSITXHRM010Recruit, select and induct staff*BSBOPS502Manage business operational plans*SITXCOM007Show social and cultural sensitivitySITHFAB021Provide responsible service of alcohol*

*Denotes units delivered within the SIT50422 Diploma of Hospitality Management (Commercial Cookery Pathway).

Credit for prior study or work

Recognition of Prior Learning

Stanley College