The Diploma of Hospitality Management (Commercial Cookery Pathway) is designed for student that thriving career in the world of hospitality. You where in between! It’s your pathway to work in any hospitality industry sector as an owner or senior manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
104 Weeks / 2 Years (Incorporating Cert III & Cert IV in Cookery)
$20,000 – For 2 years | $15,000 – For 1.5 year
(Including $10,000 for Certificate III and $5,000 for Certificate IV Units
$1,400 (Including $1,000 for Certificate III,
$200 for Certificate IV and $200 for Diploma Course)
Completion of Australian Year 12 or equivalent.
IELTS: Overall score 5.5 (or better)
TOEFL: Overall score 5.5 (or better)
Pearson (PTE Academic): Overall score 42 (or better)
Cambridge English: Advanced (CAE) or Proficiency (CPE) with a score of 162 or above.
Quarterly – January, April, July, October
Melbourne Campus: L4/303, Collins Street, Melbourne
In order to attain the qualification you will complete Twenty-eight (28) units including eleven (11) core units and seventeen (17) elective units a required for the award of the SIT50422 Diploma of Hospitality Management. Lyons College Diploma of Hospitality Management is designed for students that have completed the Certificate III in Commercial Cookery and Certificate IV in Kitchen Management, where you would have completed 21 of the 28 units. Work Based Training: As part of the course, students are required to complete 12 occasions (Certificate IV in Kitchen Management) of Work-based Training. We will assist you finding a suitable venue for you to complete your Work-based Training.
|SITXFSA005||Use hygienic practices for food safety||Elective|
|SITXHRM007||Coach others in job skills||Elective|
|SITXWHS005||Participate in safe work practices||Core|
|SITHCCC023*||Use food preparation equipment||Elective|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC028**||Prepare appetisers and salads||Elective|
|SITHASC024*||Prepare specialised food items||Elective|
|SITHCCC029*||Prepare stocks, sauces and soups||Elective|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Elective|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Elective|
|SITHCCC035*||Prepare poultry dishes||Elective|
|SITHCCC031*||Elective vegetarian and vegan dishes||Elective|
|SITHCCC036*||Prepare meat dishes||Elective|
|SITHCCC037*||Prepare seafood dishes||Elective|
|SITHCCC041*||Produce cakes, pastries and breads||Elective|
|SITHCCC042*||Prepare food to meet special dietary requirements||Elective|
|SITHCCC043*||Work effectively as a cook||Elective|
|SITXFIN009||Manage finances within a budget||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITXFIN010*||Prepare and monitor budgets||Core|
|SITXCCS015||Enhance customer service experiences||Core|
|SITXCCS016||Develop and manage quality customer service practices||Core|
|SITXMGT005||Establish and conduct business relationships||Core|
* Prerequisite Unit SITXFSA005 Use hygienic practices for food safety
Further to Study Pathways: Students who complete this course may wish to continue their education into arrange of Advanced Diploma qualifications, such as the SIT60322 Ad vanced Diploma of Hosp itality Management. Potential employment options are in the hospitality and service industry as a manager, owner or a chef in small restaurant or a café or an executive chef, manager,general manager, food and beverage manager at a large hotel or resort.
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