Course Description

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Course Type

  • Vocational - Diploma

Study mode

  • On Campus / RPL

Start Date

  • Monthly Intakes Available


Entry Requirements

All international students must provide evidence of English proficiency equivalent to IELTS overall score of 5.5, be over 18 years of age and have completed Australian Year 12 or equivalent.

Course Structure

This course is delivered in a classroom environment and includes theory, group discussions, case studies, presentations, and research. Duration and Course Delivery 26 weeks after having completed the lower level qualification of Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery. (*duration and price may be less if you have other hospitality qualifications) Recognition of Prior Learning / Credit Transfer Do you already have existing skills and knowledge as a Cook and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Course Units/Subjects

Career Opportunities

Chef de cuisine Chef patissier Front Office Manager Kitchen Manager Motel Manager Restaurant Manager Sous Chef Unit Manager (Catering Operations)

Government Assistance