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Diploma of Hospitality Management (Commercial Cookery Specialisation)

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Qualification Code: SIT50416

CRICOS Course Code: 091069C

Course Description

This Diploma of Hospitality qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.

Job roles:

This qualification provides a pathway for students to work in a team leader role in hospitality industry/

Possible job titles:

  • Chef de cuisine
  • Kitchen manager
  • Restaurant manager / owner
  • Sous chef
  • Unit manager (catering operations)

Course Admission Requirements

Important Notice:

All International students must be over 18 years of age before they can commence their studies at APSI. 

Admission Requirements:

  • Student must complete Certificate III and Certificate IV in Commercial Cookery.
  • Students must have completed a minimum of Year 12 schooling or equivalent, or be a mature age student with relevant work experience (20 years of age and above).
  • Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to complete a language, literacy and numeracy test (LLN) before a place can be offered.
  • International students are required to have a minimum IELTS test result of 5.5 (academic) with no individual band lower than 5 or equivalent. Or achieve in equivalent in other forms of testing that satisfy the Institute’s requirement.
    • If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test. The written component will be emailed to the education agent and the listening component can be taken online at the Test-My-English web site. Please email your written English language test and the test score from this online test.

Units of Competency

This course consists of 13 units of competence with 13 core units as listed below:

Unit Code
Unit Name
Core Units
BSBDIV501  Manage diversity in the workplace
BSBMGT517  Manage operational plan
SITXCCS007  Enhance the customer service experience
SITXCCS008  Manage quality customer service
SITXCOM005  Manage conflict
SITXFIN003  Manage finances within a budget
SITXFIN004  Prepare and monitor budgets
SITXGLC001  Research and comply with regulatory requirements
SITXHRM002  Roster staff
SITXHRM003  Lead and manage people
SITXMGT001  Monitor work operations
SITXMGT002  Establish and conduct business relationships
SITXWHS003  Implement and monitor work health and safety practices
Diploma of Hospitality
Diploma of Hospitality
Intake Dates


17 July, 9 October


5 February, 30 April, 16 July, 8 October

Mode of Delivery

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

Students need to attend classes at APSI for a minimum of 20 contact hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in an commercial cookery environment and take up positions such as

  • chef de cuisine
  • kitchen manager
  • restaurant manager
  • sous chef
  • unit manager (catering operations)
Course Duration

Diploma of Hospitality Management Management (Commercial Cookery specialisation)- 26 Weeks for Diploma core units

Students are expected to have completed the units in Certificate IV in Commercial Cookery and all units from Certificate IV level will be credit transfer to this qualification.

Students transferring from other institutions must complete the application for credit transfer form at the time of enrolment and attach all supporting evidence including a full academic transcript or statement of attainment issued by another RTO. APSI reserves the right to make the final decision on the number of units for credit transfer and the total duration of this course after the credit transfer application is processed. Please allow at least 10 working days for credit transfer application.


Entry Requirements
  • Minimum 18 years of age
  • Completion of Year 11 or high school or equivalent
  • Have a passion to work in hospitality industry
  • Have a minimum English proficiency of IELTS 5.5 or equivalent
  • Must complete Certificate III and Certificate IV in Commercial Cookery

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

  • Classroom exercises
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.


Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

Recognition of Prior Learning
APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute
This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Diploma level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.
Upon completion of Diploma of Hospitality (Commercial Cookery Stream), students can continue to study Advanced Diploma of Hospitality (Commercial Cookery Stream).
Employment Skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

At the Workplace


The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.