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Qualification Code:

SIT50422​​

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CRICOS Code:

117258B​

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Delivery Method:

Face to face

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Duration

20 weeks including term breaks

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Age

18+ on the date that they commence the course.

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Location

Melbourne | Adelaide | Sydney

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Course Fee

MEL: $4,500 | ADL: $4,500 | SYD: $5,000

Prices are subject to change at any time without prior notice by the institution. For the most up-to-date pricing information, please consult your migration agent or contact our Marketing team directly at marketing@nit.edu.au

Female head chef with laptop brainstorming garnish ideas for gourmet dish recipe while standing in restaurant kitchen.
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Course Description

This course provides the skills and knowledge to operate independently, have responsibility for others and coordinate commercial kitchen operations and make a range of business decisions. Students will be able to develop into highly skilled senior operators and combine their commercial cookery skills with managerial skills. This course provides a pathway to work a commercial kitchen as the manager of kitchen operations.

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Course Description

This course provides the skills and knowledge to operate independently, have responsibility for others and coordinate commercial kitchen operations and make a range of business decisions. Students will be able to develop into highly skilled senior operators and combine their commercial cookery skills with managerial skills. This course provides a pathway to work a commercial kitchen as the manager of kitchen operations.

Group Size

Up to 25 students

Hours per week

Full-time study – 20 hours per week

Intakes

Jan, Mar, May, Jul, Sep, Nov

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Qualification

On successfully completing this course, graduates will receive the nationally recognised SIT50422​​ Diploma of Hospitality Management.

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Job Prospects

On successful completion of the course candidates can seek employment as:

• Banquet or Function Manager
• Bar Manager · Café Manager
• Chef de Cuisine
• Chef Patissier
• Club Manager · Executive Housekeeper
• Front Office Manager
• Gaming Manager
• Kitchen Manager
• Motel Manager
• Restaurant Manager
• Sous Chef
• Unit Manager Catering Operations

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Entry Requirements:

  • NOVA Application Form
  • High school certificate (Year 10 and above)
  • English Proficiency
  • Valid Passport
  • Visa (onshore students)
  • Completion for Certificate III
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Qualification requirements:

To pursue the Diploma of Hospitality Management, students are typically required to have successfully completed Certificate III in commercial Cookery and Certificate IV in Kitchen Management. This prerequisite ensures that students have attained the necessary foundational knowledge and skills to effectively engage with the advanced coursework and concepts covered in Diploma of Hospitality Management.

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English Language Requirements and LLND Summary:

All students applying for this qualification are required to participate in Nova’s Pre-Training Review (PTR), which includes a Language, Literacy, Numeracy and Digital (LLND) skills assessment. This process helps determine whether the student possesses the foundational skills necessary to successfully engage with the training and assessment requirements of the course.

While there are no formal academic prerequisites unless otherwise stated in the national qualification packaging rules (see training.gov.au), all students must meet the following minimum entry conditions:

  • Domestic and international students must demonstrate core skills aligned to the Australian Core Skills Framework (ACSF) appropriate to the qualification level. ACSF Level 3 minimum in LLN and basic digital literacy.

  • International students must meet English language proficiency standards as per the 2025 Department of Home Affairs requirements, and in accordance with CRICOS and the ESOS National Code.
  • Alternative English evidence accepted includes five years of study in English in an approved country or completion of an ELICOS program at the required level.

Where gaps are identified during the PTR or LLND process, NOVA Institute of Technology will offer appropriate support recommended an alternative learning pathway.

  • IELTS band score of 6.0 overall, (Academic or general version) with no band less than 5.5, or or equivalent internationally recognised exam result.
  • IELTS band score of 5.5 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks (about 4 and a half months) at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider.
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has 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 III or higher level.
  • TOEFL Internet based 46
  • PTE 42
  • OET. Pass
  • Cambridge English: Advanced
  • (Certificate in Advanced English). 162

 

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Licensing/Regulatory Requirements: 

There are no licensing or regulatory requirements associated with this course.

International students must hold Overseas Health Insurance cover for the course’s duration.

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Units of Competency

Unit Code

Title

SITXCCS015

Enhance customer service experiences

Core

SITXCCS016

Develop and manage quality customer service practices

Core

SITXCOM010

Manage conflict

Core

SITXFIN009

Manage finances within a budget

Core

SITXFIN010

Prepare and monitor budgets

Core

SITXGLC002

Identify and manage legal risks and comply with law

Core

SITXHRM008

Roster staff

Core

SITXHRM009

Lead and manage people

Core

SITXMGT004

Monitor work operations

Core

SITXMGT005

Establish and conduct business relationships

Core

SITXWHS007

Implement and monitor work health and safety practices

Core

BSBTWK501

Lead diversity and inclusion

Elective

SITHASC022

Prepare Asian stocks and soups

Elective

SITHCCC023

Use food preparation equipment

Elective

SITHCCC027

Prepare dishes using basic methods of cookery

Elective

SITHCCC028

Prepare appetisers and salads

Elective

SITHCCC029

Prepare stocks, sauces and soups

Elective

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Elective

SITHCCC031

Prepare vegetarian and vegan dishes

Elective

SITHCCC035

Prepare poultry dishes

Elective

SITHCCC036

Prepare meat dishes

Elective

SITHCCC037

Prepare seafood dishes

Elective

SITHCCC041

Produce cakes, pastries and breads

Elective

SITHCCC042

Prepare food to meet special dietary requirements

Elective

SITHKOP013

Plan cooking operations

Elective

SITHPAT016

Produce desserts

Elective

SITXFSA005

Use hygienic practices for food safety

Elective

SITXFSA006

Participate in safe food handling practices

Elective