The Diploma of Hospitality Management can follows on from Certificate III and Certificate IV in Commercial Cookery. This course pathway provides broad and diverse skills and knowledge in Hospitality and Cookery Management.
Offering a combination of theoretical and practical training, the course covers advanced units such as finance, sustainability, diversity and managing human resources, within a cookery setting. This qualification provides students with the skills and knowledge for hospitality management roles.
Australian businesses value employees trained in staff management and may offer higher wages for their skills. The Average salary for a Chef in Australia is $56,000. (Source:
This qualification provides the skills and the knowledge for an individual to be competent as a qualified chef. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial catering operations, and event caterers in the following areas:
Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.
To achieve a Certificate IV in Commercial Cookery, 28 units must be successfully completed:
13 Core Units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS00 Enhance customer service experiences
SITXCCS00 Develop and manage quality customer service practices
SITXCOM00 Manage conflict
SITXFIN00 Manage finances within a budget
SITXFIN00 Prepare and monitor budgets
SITXGLC00 Research and comply with regulatory requirements
SITXHRM00 Roster staff
SITXHRM00 Lead and manage people
SITXMGT00 Monitor work operations
SITXMGT00 Establish and conduct business relationships
SITXWHS00 Implement and monitor work health and safety practices
15 Elective Units
Electives may vary from region to region, contact GETI Tasmania for a full list of electives.
20 July 2020
10-16 Wellington Street,
7250, LAUNCESTON, Australia
5 February 2020, 20 July 2020
Campbell Street Campus,
75 Campbell Street,
7000, HOBART, Australia
Successful completion of Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery.
Completion of Australian Year 12 (or equivalent)
IELTS 5.5 General Training (no band less than 5.0) or equivalent
TOEFL (Internet): 46 – 59
PTE: 42 – 49