SIT50422 Diploma of Hospitality Management (Commercial Cookery Strand)

Commercial Cookery Strand

SIT50422 Diploma of Hospitality Management (Commercial Cookery Strand) (CRICOS 112205M)

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 over 40 tuition weeks + term breaks
  • Classes are rostered for 3 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.

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 and research, and independent learning with academic support resources available.
  • Academic support resources 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.



A range of a assessments are employed for this training program and the type of assessment is dependent on the nature of the unit of competency.  Assessments include demonstrations, observations, projects, presentations, knowledge tests, reports and interviews

Course Content

The SIT50422 Diploma of Hospitality Management (Commercial Cookery Strand) comprises 28 units packaged as 11 core units plus 17 elective units. Students must successfully complete the following units:

Core units

SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices

Elective units

SITHACS009 Clean premises and equipment
SITHASC021 Prepare Asian appetisers and snacks
SITHASC031 Prepare sushi
SITHCCC043 Work effectively as a cook
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITHCCC042 Prepare food to meet special dietary requirements
SITHFAB021 Provide responsible service of alcohol
SITXFSA005 Use hygienic practices for food safety
SITHKOP014 Plan catering for events or functions
SITHKOP015 Design and cost menus
SITHPAT016 Produce desserts
SITTTVL001 Access and interpret product information
SITXCCS019 Prepare quotations
SITXINV007 Purchase goods

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 SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management.
  • English Proficiency:
    IELTS 5.0
    Completion of CCEB Upper-Intermediate level
    B2 Level of CEFR – Common European Framework
    In the 2 years before applying for the student visa, applicants completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while applicants held a student visa 

Vocational Placement Requirements

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


Tuition Fee: $9,500
Materials Fee: $650
Enrolment Fee: $300

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

Intake Dates


· 22 January (completed enrolments must be submitted by 8/12/23)
· 15 April (completed enrolments must be submitted by 15/03/24)
· 8 July (completed enrolments must be submitted by 7/06/24)
· 30 September (completed enrolments must be submitted by 30/08/24)


· 28 January (completed enrolments must be submitted by 6/12/24)
· 22 April (completed enrolments must be submitted by 22/03/25)
· 14 July (completed enrolments must be submitted by 13/06/25)
· 7 October (completed enrolments must be submitted by 6/09/25)

VET CALENDAR (2022-2025)

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.


Nisha and BalwinderDiploma of Hospitality Management (Commercial Cookery Strand)

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