Diploma of Hospitality Management


SIT50422 Diploma of Hospitality Management (Commercial Cookery Pathway)


Course Overview

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)

Course Fee

$20,000 – For 2 years  |  $15,000 – For 1.5 year
(Including $10,000 for Certificate III and $5,000 for Certificate IV Units

Material Fee

$1,400 (Including $1,000 for Certificate III,
$200 for Certificate IV and $200 for Diploma Course)

Entry Requirement

Completion of Australian Year 12 or equivalent.

English Proficiency

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

Delivery Location

Melbourne Campus: L4/303, Collins Street, Melbourne
Training Kitchen: Richmond

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.

Code Title Core/Elective
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
SITHPAT016* Produce desserts Elective
SITHCCC042* Prepare food to meet special dietary requirements Elective
SITHCCC043* Work effectively as a cook Elective
SITXCOM010* Manage conflict Core
SITXHRM008 Roster staff Core
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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