Commercial Cookery and Hospitality Management

Advanced Diploma of Civil Construction Design

Commercial Cookery and Hospitality Management

The short-term diploma program in Commercial Cookery and Hospitality Management displays the work of competent high-ranking professionals who demonstrate a wide range of culinary proficiency mixed with administrative skills and a competent understanding of business to manage hospitality and catering tasks.These specialized professionals administer operations self-reliantly holding accountability of others and make a variety of choices while operating commercial roles. It creates a passageway for culinary experts who aspire to practice occupation in the hospitality or cookery industry and carry out tasks in a department or small unit company. The range of supervisors carry out tasks within establishments like café, guesthouses, motels, culinary managerial institutions, pubs, nightclubs, food joints, and coffee places. 


12-24 months

Delivery Mode

Classroom Based


Adelaide, Brisbane

Course CRICOS Code


Many candidates from abroad are selecting cookery and hospitality management programs in the Australian region. It has become the most common and popular course among overseas applicants who aspire to avail benefits of Australian diverse catering culture.
Numerous world-class cooking institutions help aspirants acquire cookery skills and knowledge from prominent culinary and catering specialists. However, the nation provides a competitive atmosphere in the hospitality management industry and has outlined a spectacular path for dedicated restaurant managers and cooks. If applicants desire to commence work on an entry-level role in the hospitality business within Australia then individuals can attain adequate remuneration packages and rapid professional growth. The dynamic surroundings of the kitchen areas or food joints mandate workers to have a sharp-witted, skilful, and cordial approach towards other staff members and possess strong networking and communalability as their basic criterion.

The Commercial Program of Hospitality and Cookery provides eligible applicants with proper training in basic culinary skills. It covers various forms of teaching such as making appetizers and soups to learning the preparation of marine food, poultry, sweet courses, cakes, and meat.

These food items must follow health procedural standards throughout the food preparation with an extensive approach to completing such courses. Whereas, qualified cooks can easily obtain information on the appropriate hospitality business sector tasks and gain awareness regarding outlined productive and profitable menus that address the nutritional and traditional preferences of customers. In addition to this, restaurant owners must consider the enhancement of cultural or local cooking practices. It helps overseas students to understand the preparation tactics behind each food item cuisine individually.

After finishing a particular culinary course which includes both theory and practical-based assessment with employment exposure as a trainee guides applicants to start their career in the leading hospitality industry as an intern cook. Such diploma program qualification guides aspirants to understand the effective process of managing a café or restaurant and serving dishes displaying distinct cuisines at the international level. Moreover, individuals also develop an understanding of cooking condiments and chemical flavours used while preparing any dish or food item with the necessity of nutrition intake for humans.

After completionof the short-term diploma program in Commercial Cookery and Hospitality Management potential aspirants can pursue the following professional paths such as:

  • Housing Manager: An accommodation supervisor is a person who is responsible for day to day operation of a hotel or any accommodation establishment. Such individuals are obligated to design, arrange, direct, supervise, and assess the role of the housing institutions holding top positions in establishments like guesthouses, motels, resorts, etc. The managerial authority should ensure the smooth functioning of the occupation and carry out tasks with slight insight. Its main role is to prepare and assess guidelines and directives for operation of the particular section or occupation, Subsequently, make a budget and manage finances with expenditures, efficiently take part in the progression of valuing and advertising plan, discuss with customers and determine the use of services for conducting conference, party, ceremonial meals and other events, appoint and administer staff members, satisfy their client's requirements such as meal time or late night stay facilities, respond to their guest's issues or queries and give resolution accordingly, ensure accomplishment of managerial roles, monitor availability of services, product sources and tools.
  • Executive Chef:  The commercial cookery industry provides various career opportunities for competent graduates of this program such as Chef. However, an executive chef is a prominent position that requires aspirants to manage the following roles such as administering expenses, maintaining an efficient means of goods and materials, seeking man-made resources, staffing, designing attractive menus, culinary wellness, security, and sanitation within the kitchen area. This job position is considered as a leading executive role in the culinary department. Such cooking professionals control various tasks conducted in the kitchen and report directly to the restaurant owner or supervisor. Moreover, the executive chef holds a managerial position and the sous chef and chef de cuisine are within the supervision of such authority. It is necessary to create a secure and healthy ambiance in the kitchen area while preparing exquisite dishes for customers. The chef must deal with risk evaluation tactics and ensure adherence to FIFO guidelines.

Various other employment roles provided for graduates after completing their short-term program in Commercial Cookery and Hospitality Management are provided below:

  • Cookery Supervisor
  • Convention Hub Controller
  • Event Director
  • Fast Food Café Supervisor
  • Common Housing Manager
  • Hotel Executive
  • Restaurant Supervisor

This course provides eligible students required skills, knowledge, and vision concerning their area of interest and specialization within their selected field. It guides aspirants to choose an accurate path for deciding their forthcoming prospects.

The overseas students are choosing the hospitality industry and commercial cookery as the primary path for exploring distinct professional opportunities. Whereas, Australia is considerably famous for its cultural diversity and food spices with fabulous courses of cuisines by mixing both local and international dishes in their restaurant, café, and other food joints locations. Some of the key requisites to apply for such a program in Australian territory are as follows:

  • An applicant must be above 18 years of age while pursuing this program
  • The candidates must have successfully finished their Year 12 or IV Certification or any other higher equivalent exam before enrolling for this course.
  • The eligible applicants must attain offer letter from an esteemed university
  • An aspirant should hold a valid passport for supporting proof of identification
  • It requires candidates to possess varied documents such as English Language Skills Assessment such as IELTS with a minimum band of 6.0-6.5 within distinct sections of the test or appear for the PTE Educational Test with overall marks up to 58 and score 50 points in each component.
  • The candidates should also show proof concerning their access to monetary documentation during their completion of the course.
  • International candidates must possess medical insurance cover as a prooffor supporting the wellbeing of individuals during their visit.
  • It allows aspirants to include additional certifications and paperwork as per direction of DHA [Home Affairs Department].

The short-term 26-week diploma program in Commercial Cookery and Hospitality Management covers 28 units comprising 11 primary units and 17 optional components which students are required to study for the completion of the course successfully.

Core Sections Optional Units
•    Improve clientele facilities experience  •    Implement sanitized procedures for ensuring nutrition welfare 
•    Progress and Administer standard client facility practices  •    Operate tasks effectually as a chef or cook 
•    Oversee conflict  •    Practice preparation of dishes with the help of various kitchen tools 
•    Controls expenses withinan estimated financial plan •    Make and serve sandwiches 
•    Recognize and administer legal consequences and adhere to regulations •    Prepare food items using general tactics of cooking
•    Schedule Staff members •    Prepare starters and salads 
•    Manage and Supervise guests •    Make broths, stock, and dips
•    Maintain and Assess occupational roles •    Cook eggs, green vegetables, fruit, and starch-based food products 
•    Institute and Practice commercial relations •    Make poultry-based food items
•    Enforce and Evaluate work well-being and security standards  •    Cook vegan and green veggie dishes 
  •    Prepare non-vegan food products and marine-based dishes 
  •    Harvest and Make food items for self-services
  •    Produce dishes to satisfy customer’s exceptional nutritional requests 
  •    Plan and cook special fusion dishes
  •    Contribute work in healthy food supervision procedures
  •    Arrange for First Aid

The academic calendar may vary in various educational institutions within the Australian territory. It indicates various intake timelines every year.  International candidates’ enrolment process in numerous courses depends on their competency requirements which might differ in distinct universities and application form categories of individuals. However, the fee structure of programs applied by overseas aspirants depends on the guidelines of the academic establishment and the type of program chosen by applicants.
The international candidates planning to study in the Australian region must have access to financial support as it is the most important factor for students who aspire to pursue their academics in the country. It is a big commitment that requires applicants to handle expenses like tuition fees, accommodation expenditures, and additional day-to-day charges like transportation costs, daily sources of nutrition intake sum, regular meals, and housing expenses. It mandates foreign aspirants to deposit academic payments as per the direction of the offer letter provided by the university before issuing documentation of CoE [Confirmation of Enrollment].

An applicant is required to affix a signature and give consensus to the conditions and terms of the admission process tailored in the program offer letter before processing fee credentials. The estimated payment required to enroll in a course is specified within the proposition letter. After the academic establishment receives fee confirmation following particular course then applicants shall attain documentation of CoE for processing their study permit application procedure.

The mode of payments shall be governed by admission counsellors of respective educational institutions in Australian currency. Moreover, overseas candidates are mandated to attain a medical insurance certificate during their visit to the Australian territory. As per the guidelines of the University, potential aspirants shall organize International Applicant Wellness Cover [OSHC] certification if necessary. Although, foreign students who are natives of Sweden or Norway shall not be obligated to hold OSHC certificates as their National Medical Scheme fulfills its key requisites where applicants should have evidence supporting their authorized medical insurance cover issued by domestic government sponsor.  Such health insurance is valid till the expiration of their student travel permit.

The Diploma course of Hospitality Management and Commercial Cookery specialization is a 26-week long program that requires national or international aspirants to cover the overall section of IV-level Certification which might credit handover form to this course credentials. An applicant shifting from one educational establishment to another shall be obliged to finish the application for credit handover form while applying for registration and upload relevant documentation with paperwork as a proof which mainly comprises all educational marks sheets or declaration of accomplishment released by additional Enrolled Training Association [RTO]. The recognized academic institution withholds authority to process outcome concerning the number of components for credit handover credentials and overall validity of such program after processing the credit handover application form. It usually takes almost ten business days to process an application for transfer credit.

•      The evaluation of candidates depends on the principle of admissibility-based teaching. Where performance of scholars is monitored on their skills and expertise to exercise particular role or assignment conferring industrial norms of the program. It ensures standards of validity are supported in variant training patterns and a broad variety of evaluation approach are also being practiced simultaneously. However, the examination process conducted for each section of competency shall be assessed through a variety of lecture hall and employment placement assignments and projects. The assessment directed in the classroom involves following tasks but their scope is not limited within such roles. These tasks are mainly lecture hall preparation, Projects, Research or Practical presentations, Group Activities, Additional Tasks, with Oral and Non-Verbal Assessments.

•  This course recommends candidates in advance concerning evaluation criterion of events and individuals shall be put on the forefront for the fulfillment of any special requirement that applicants hold. Such an assessment method is accepted in each section of components and assignments. It provides a timetable of the examination scheduled on the first day of session with a proper date sheet of exams. An individual might be evaluated through a continuous blend of evaluation and consideration criteria. Such assessment shall check competency and monitor potential marks gained by eligible students.

•  Prior Recognition Learning [RPL] is accessible for students who usually hold professional exposure in the commercial cookery department. The RPL offers an optional route to achieve the mandatory prerequisites without enrolling for program appearance. It is a counselling procedure that is held between potential candidates and the examiner to regulate aspirants' gained expertise in qualifications like knowledge, proficiency, and learnings to present individuals attained mandatory academic results or demonstration criteria of program or requirements as per the choice of applicants. 

Recognition Prior Learning mainly recognizes suitable supplementary educational understanding or teaching breaks which are obligatory conditions to attain a particular program or course requisites. It is principal criteria of an evaluation to confirm the capability of their program.

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