Diploma of Hospitality Management

Lyons College
Course Code:
Qualification Level:
Course Area:
Food, Hospitality and Personal Services
Study Mode:
Full Time
Victoria (Melbourne)
Course Fee:
Send Enquiry
Delivery Mode:
On Campus,Online Delivery

Course Overview

Course Content: : in order to attain the qualification you will complete thirty-three (33) units including twenty-six (26) core units and seven (7) elective units. This qualification follows on from the Certificate III in Commercial Cookery where you would have completed 25 of the 33 units.

Work Based Training: As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 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

BSBSUS401 Implement and monitor environmentally sustainable work practices Core

SITHCCC001 Use food preparation equipment* Core

SITHCCC005 Prepare dishes using basic methods of cookery* Core

SITHCCC006 Prepare appetisers and salads* Core

SITHCCC007 Prepare stocks, sauces and soups* Core

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core

SITHCCC012 Prepare poultry dishes* Core

SITHCCC013 Prepare seafood dishes* Core

SITHCCC014 Prepare meat dishes* Core

SITHCCC018 Prepare food to meet special dietary requirements* Core

SITHCCC019 Produce cakes, pastries and breads* Core

SITHCCC020 Work effectively as a cook* Core

SITHKOP002 Plan and cost basic menus Core

SITHKOP004 Develop menus for special dietary requirements Core

SITHKOP005 Coordinate cooking operations* Core

SITHPAT006 Produce desserts* Core

SITXCOM005 Manage conflict Core

SITXFIN003 Manage finances within a budget Core

SITXFSA001 Use hygienic practices for food safety Core

SITXFSA002 Participate in safe food handling practices Core

SITXHRM001 Coach others in job skills Core

SITXHRM003 Lead and manage people Core

SITXINV002 Maintain the quality of perishable items Core

SITXMGT001 Monitor work operations Core

SITXWHS003 Implement and monitor work health and safety practices Core

SITXWHS001 Participate in safe work practices Elective

SITXWHS002 Identify hazards, assess and control safety risks Elective

BSBSUS201 Participate in environmentally sustainable work practices Elective

BSBWOR203 Work effectively with others Elective

SITHKOP001 Clean kitchen premises and equipment* Elective

SITHIND002 Source and use information on the hospitality industry Elective

BSBITU306 Design and produce business documents Elective

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

Delivery mode and Duration: 

This course is delivered face to face 20 hours per week, over 2.5 days. The course consists of 6 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 and 6 are each ten weeks.

In total, the course duration is 78 weeks, comprising of 60 weeks of tuition and approximately 18 weeks of holiday.

Entry requirements:

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 11 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.

Course Outcomes: 

Upon completion of the qualification, you can expect to become a Chef or a Chef de partie in a commercial kitchen environment.

Further Study Pathways: On completion of the SIT40516 Certificate IV in Commercial Cookery, students may pursue the SIT50416 Diploma of Hospitality (Commercial Cookery Pathway) at Lyons College or other CRICOS registered training organisations.

Course credit: 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.

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