Stanley College
Stanley College

Turn your passion for hospitality into a rewarding career

SIT60322 Advanced Diploma of
Hospitality Management
(Commercial Cookery Pathway)

Course Overview

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

  • Duration:
    52 weeks (Including 12 weeks of holidays)

  • Tuition Fee:

    • International Students:
      $9,800 + Materials Fee $380*
    • Domestic Students:
      $11,000 + Materials Fee $380*
    • Easy payment plans available

  • Modes of Study :
    The delivery methods for this course include:

    • Face-to-Face Classroom-Based Learning
    • Practical Simulation in the Business Hub
    • Distance Learning and Assessment

  • Intake Dates:

    • 2024: 8 Jan, 18 Mar, 27 May, 5 Aug, 7 Oct
    • 2025: 6 Jan, 17 Mar, 26 May, 4 Aug, 13 Oct

  • Location:

  • CRICOS Code:

Classes are rostered for 2½ days per week + self-study component.

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

VET Student Loans – Stanley College offers this course (Standard Pathway ONLY for Domestic Students) under the VET Student Loans framework. Students must be aware that VET Student Loans will not be approved for students who do not meet eligibility requirements and that a VET student loan gives rise to a VETSL debt that continues to be a debt due to the Commonwealth until it is repaid. For further information please see the following web page:

*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:
International Student Refund and Cancellation Policy
Local Student Refund and Cancellation Policy

Course Entry Requirements

  • Completion of Australian Year 12 or equivalent

Upper-Intermediate Level of English
IELTS Test Score of 5.5
Other recognised English Language tests such as:

  • TOEFL iBT: 46-59
  • PTE Academic: 42
  • Cambridge English: 162
  • OET: C Grade
  • Duolingo English Test: 85-90
  • CEFR Levels / Oxford Test: B2

Completion of Australian qualifications, evidence of certificate IV level or above

Other Requirements

Completion of SIT50422 Diploma of Hospitality Management (Commercial Cookery Pathway)

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.

Job Outlook

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

  • Executive Chef
  • Head Chef
  • Executive Sous Chef
  • 72%
    Full-time share
  • 13.9%
    Projected Future Growth
  • 24,300
    Job Openings Projected Each Year
  • 88K
    Average Commencing Salary

Source: Job outlook for Head Chefs from Seek.Com report

Course Content

Students must successfully complete 33 of the following units:

Unit code Unit title
BSBFIN601 Manage organisational finances*
BSBOPS601 Develop and implement business plans*
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXFIN011 Manage physical assets*
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance*
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXMPR014 Develop and implement marketing strategies*
SITXWHS008 Establish and maintain a work health and safety system*
SITXFSA005 Use hygienic practices for food safety
SITHKOP013 Plan cooking operations
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT016 Produce desserts
SITHFAB036 Provide advice on food
BSBOPS502 Manage business operational plans
SITHFAB021 Provide responsible service of alcohol
SITXCCS015 Enhance customer service experiences
BSBLDR601 Lead and manage organisational change*
BSBINS601 Manage knowledge and information*

*Denotes units delivered within SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery Pathway) – Standard Pathway

Training and Assessment

For further information on where this qualification is trained/assessed and the types of assessment methods used, please click here.

Government Funding

For Domestic Students
Domestic students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.

Further Studies

On completion of the SIT60322 Advanced Diploma of Hospitality Management course, students may pursue a bachelors degree at Stanley College or selected bachelor courses at other universities.

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Contact us on +61 8 6371 9999 or email

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In the spirit of reconciliation, Stanley College acknowledges the Traditional Custodians of the country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders, past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.