Diploma of Hospitality Management

Commercial Cookery Strand

Diploma of Hospitality Management - Commercial Cookery Strand (CRICOS 093029F)

Students will further develop their skills and knowledge to become professional and competent chefs while also developing excellent communication and leadership skills. Main areas of focus include customer service, budgeting, financial management, inventory control and operational planning.

Course Duration

  • This course is delivered 40 weeks + 12 weeks of holidays.
  • Classes are rostered for 2½ days per week + Self-study component.
  • Overseas students are required to be enrolled in a full-time course to undertake study.
    For VET courses, a full-time course is a minimum of 20 scheduled course contact hours per week.
  • Course scheduled days: Monday & Tuesday (full day: 8am-4pm) and Wednesday (half day: 8am-1pm).
    It is subject to change. A timetable will be given to students during Induction.

Study Modes

  • VET courses are a “blended delivery” combining interactive/face-to-face classes, guided research, practical commercial cookery training in a commercial kitchen, class group activities, theory research tutorial, project work & research, and independent learning with academic support resources tutorial available.
  • Academic support resources tutorial is available on the course scheduled days during school terms at CCEB.
  • A maximum 4-hour practical commercial cookery training in a commercial kitchen will be arranged as required. Please refer to the course timetable. It is subject to change.
  • One on one student support is available by appointment only.

Course Content

The SIT50416 Diploma of Hospitality Management (Commercial Cookery Strand) comprises 28 units packaged as 13 core units plus 15 elective units. Students must successfully complete the following units:

Core units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

Elective units

CPPCLO2001A Maintain hard floor surfaces
CPPCLO2009A Clean glass surfaces
CPPCLO2017A Clean wet areas
CPPCLO2019A Sort and remove waste and recyclable materials
CPPCLO2035A Maintain cleaning storage areas
SITHACS001 Clean premises and equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook
SITHFAB017 Provide advice on food and beverage matching
SITHPAT006 Produce desserts
SITHPAT010 Design and produce sweet buffet showpieces
SITTTSL002 Access and interpret product information
SITTTSL006 Prepare quotations
SITXFSA001 Use hygienic practices for food safety

Course Entry Requirements

  • Applicants are to be over the age of 18.
  • Applicants should have reasonable computer skills including the ability to use and access to the internet.
  • Prerequisite completed both SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery.
  • English Proficiency:
    IELTS 5.0
    Completion of CCEB Upper-Intermediate level
    B2 Level of CEFR – Common European Framework

Vocational Placement Requirements

Completing placement is compulsory for this course.
You are required to complete 120 hours of unpaid placement to satisfy this component of your qualification.

During your course, you will be required to complete vocational placement so you can start practising your new skills in a real-world environment. CCEB may be able to assist in arranging suitable placements.


Tuition Fee: $9,500
Materials Fee: $600
Enrolment Fee: $300

Term payment plans available.
Please familiarise yourself with CCEB’s Refund and Cancellation Policy.

Intake Dates


  • 25 January
  • 19 April
  • 12 July
  • 5 October


  • 24 January
  • 18 April
  • 11 July
  • 3 October

Career Opportunities

  • Chef de cuisine
  • Kitchen manager
  • Restaurant manager / owner
  • Sous chef
  • Unit manager (catering operations)


All information was accurate at time of publication, however CCEB policies, tuition fees and course content are subject to change without notice. Timetable information is subject to change prior to commencement and/or during the duration of your course.

“I don’t like life in a big city. Life here is fantastic with relaxing atmosphere. People here are very friendly. I like people here!”

Gill (India)Diploma of Commercial Cookery

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