The Diploma of Hospitality Management (Commercial Cookery Pathway) is designed for student that wat a thriving career in the world of hospitality. You will gain a broad range of skills, from the kitchen to front of house and everywhere 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.

Twenty-eight (28) units including thirteen (13) core units and fifteen (15) elective units are required for the award of the SIT50416 Diploma of Hospitality Management. Lyons College Diploma of Hospitality Management is designed for students that have completed the Certificate III and IV in Commercial Cookery, where you would have completed 21 of the 28 units.

As part of the course, students are required to complete 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Code	Title	Core/Elective
BSBDIV501	Manage diversity in the workplace	Core
BSBMGT517	Manage operational plan	Core
SITXCCS007	Enhance customer service experiences	Core
SITXCCS008	Develop and manage quality customer service practices	Core
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFIN004	Prepare and monitor budgets	Core
SITXGLC001	Research and comply with regulatory requirements	Core
SITXHRM002	Roster staff	Core
SITXHRM003	Lead and manage people	Core
SITXMGT001	Monitor work operations	Core
SITXMGT002	Establish and conduct business relationships	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXWHS002	Identify hazards, assess and control safety risks	Elective
BSBWOR203	Work effectively with others	Elective
SITXHRM001	Coach others in job skills	Elective
SITHIND002	Source and use information on the hospitality industry	Elective
BSBITU306	Design and produce business documents	Elective
SITXFSA001	Use hygienic practices for food safety	Elective
SITHCCC013	Prepare seafood dishes*	Elective
SITHCCC014	Prepare meat dishes*	Elective
SITHCCC019	Produce cakes, pastries and breads*	Elective
SITHPAT006	Produce desserts*	Elective
BSBSUS401	Implement and monitor environmentally sustainable work practices	Elective
SITHKOP005	Coordinate cooking operations*	Elective
SITHCCC006	Prepare Appetisers and Salads*	Elective
SITHCCC005	Prepare dishes using basic methods of cookery*	Elective
SITHCCC007	Prepare Stocks, Sauces and Soups*	Elective

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

This course is delivered face to face 20 hours per week, over 2.5 days. The course consists of 8 stages, each being 10 weeks, with holidays in between. Stages 1-4 are completed in the Certificated III in Commercial Cookery (where the practical classes occur). Stage 5-6 in the Certificate IV in Commercial Cookery and 7-8 are each 10 weeks long.

In total, the course duration is 104 weeks, comprising of 80 weeks of tuition and approximately 24 weeks of holiday.

Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements: Completion of Australian Year 10 or equivalent.

English Language Requirements: To enter this qualification, applicants must also meet English Language.

Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.

Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment.

All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

Hardware/Software requirements: Lyons College will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks, and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Physical requirements: Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g., cooking of various processed or raw meats, poultry, seafood’s, dairy items, and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Lyons College will identify any such barriers presented by students during pre- training review and provide required support and reasonable adjustment where possible.

Upon completion of the qualification, you can expect to find roles as a :

• Banquet or Function Manager
• Bar Manager
• Café Manager
• Chef de Cuisine
• Chef Patissier
• Club Manager
• Executive Housekeeper
• Front Office Manager
• Gaming Manager
• Kitchen Manager
• Motel Manager
• Restaurant Manager
• Sous Chef
• Unit Manager Catering Operations

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60316 Advanced Diploma of Hospitality 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.

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course. This process is outlined in Lyons College Student Enrolment & Induction Policy and Assessment Policy.

Tuition Fee: $20,000 ($10,000 Certificate III + $5,000 for Certificate IV + $5,000 for remaining Diploma Units)

Material Fees: $1,400 ($1,000 Certificate III + $200 Certificate IV + $200 for additional Diploma Units)

*The material fees cover equipment and resources used in the delivery of your course at Lyons College including knife kit and uniform.