Select Page
Advanced Diploma of Hospitality Mangement

Advanced Diploma of Hospitality Management (Commercial Cookery Stream)

NRT Logo

CRICOS Course Code: 111114M

VET National Code: SIT60322

IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. We cannot guarantee that our kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete the units of competency required.

Course Description

This Advanced Diploma of Hospitality Management (Commercial Cookery Stream) qualification is suitable for students who have completed Diploma of Hospitality Management (commercial cookery specialisation) and have gained substantial work experience in hospitality operations. Students will learn to operate at a senior level and apply industry knowledge and wide-ranging, specialised managerial skills. Students will learn to operate independently, take responsibility for others and make a range of strategic business decisions.


Career outcomes:

  • Restaurant owner
  • Kitchen operations manager
  • Café owner or manager
  • Executive chef
  • Executive sous chef
  • Head chef
  • Food and beverage manager

Course Admission Requirements

Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). All students must be over 18 years of age before they can commence this course at APSI.


Domestic Australian Students

  • Student must complete Certificate III and Certificate IV in Commercial Cookery and the Diploma of Hospitality Management (Commercial Cookery Stream).
  • For  direct entry into Diploma/Advanced Diploma level courses, students must have completed a minimum of Year 12 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
    • Students who have not completed Year 12 are permitted to study a certificate level course at APSI prior to the diploma.
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.


International Students

  • Student must complete Certificate III and Certificate IV in Commercial Cookery and the Diploma of Hospitality Management (Commercial Cookery Stream).
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
    • International students are required to have a minimum of IELTS test results of 6.0 (academic) with no individual band lower than 5.0, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.

Dave Christiano’s Story (from Indonesia)

Units of Competency:

This qualification consists of  a total of 33 units, with 16 core units and 17 elective units as listed below:

Unit Code
Unit Name
Core Units
BSBDIV501  Manage diversity in the workplace
BSBFIM601  Manage finances
BSBMGT517  Manage operational plan
BSBMGT617  Develop and implement a business plan
SITXCCS008  Develop and manage quality customer service practices
SITXFIN003  Manage finances within a budget
SITXFIN004  Prepare and monitor budgets
SITXFIN005  Manage physical assets
SITXGLC001  Research and comply with regulatory requirements
SITXHRM003  Lead and manage people
SITXHRM004  Recruit, select and induct staff
SITXHRM006  Monitor staff performance
SITXMGT001  Monitor work operations
SITXMGT002  Establish and conduct business relationships
SITXMPR007  Develop and implement marketing strategies
SITXWHS004  Establish and maintain a work health and safety system
Elective Units
SITXFSA001  Use hygienic practices for food safety
SITHCCC020  Work effectively as a cook
SITHCCC005  Prepare dishes using basic methods of cookery
SITHCCC006  Prepare appetisers and salads
SITHCCC007  Prepare stocks, sauces and soups
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012  Prepare poultry dishes
SITHCCC013  Prepare seafood dishes
SITHCCC014  Prepare meat dishes
SITXFSA002  Participate in safe food handling practices
SITHCCC019  Produce cakes, pastries and breads
SITHKOP004  Develop menus for special dietary requirements
SITHKOP005  Coordinate cooking operations
SITHPAT006  Produce desserts
SITHKOP002  Plan and cost basic menus
SITHCCC001  Use food preparation equipment
HLTINFCOV001 Comply with infection prevention and control policies and procedures


Advanced Diploma of Hospitality Management (Commercial Cookery Stream)

Course Details

Mode of Delivery
Students need to attend face to face theory classes at APSI main campus in East Perth for 2 full days per week from 9:00am and 5:00pm and another half day of self studies / e-learning /research time. Class timetables are scheduled between Tuesday to Thursday.

Students will be given a timetable during orientation.

Career Outcome
At the end of the course, students will be able to competently undertake various tasks in an commercial cookery environment and take up positions such as

  • operations manager
  • café owner or manager
  • executive chef
  • executive sous chef
  • head chef
  • food and beverage manager
Course Duration

Advanced Diploma of Hospitality Management (Commercial Cookery Stream)- Total course duration is  26 Week which consist of 20 weeks of face to face training and 20 weeks of workplace training.

Students must complete the Diploma of Hospitality Management before they can enter Advanced Diploma level. Students who have completed a Diploma of Hospitality must complete a credit transfer application form at the time of enrolment. The final duration of the course can only be confirmed after all credit transfer application is processed. When submitting for credit transfer, applicant must attach a full academic transcript or a statement of attainment issued by another RTO.

Entry Requirements
  • Minimum 18 years of age
  • Completion of Year 11 or high school or equivalent
  • Have a passion to work in hospitality industry
  • Have a minimum English proficiency of IELTS 5.5 or equivalent
  • Must complete Certificate III, Certificate IV in Commercial Cookery and Diploma of Hospitality (Commercial Cookery Stream)

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week.

Class hours (Practical Classes): Monday to Friday - between 7 am to 8 pm.

Class hours (Theory Classes): Monday to Friday - between 8:30 am to 5 pm.

Timetables/Delivery Schedules/Classes are subject to change without prior notice due to availability of training kitchens and teaching staff. Students will be given a timetable during orientation.

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

  • Classroom exercises
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.


Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

All learners are required to wear in accordance with Cookery Students Dress Code while attending workplace training.

Recognition of Prior Learning

Recognition of Prior Learning (RPL)

RPL is available to anyone who has experience working in a commercial kitchen.


  • provides an alternative pathway to achieving a qualification without course attendance
  • is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
  • identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
  • is the conduct of an assessment to confirm competency.

APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.

Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.

The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.

The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.

Some examples of documentary evidence that can support the process include:

  • licences such as First Aid, RSA
  • CV or work history with details of job role and responsibilities
  • previous qualifications from overseas and Australia
  • certificates and records of results or assessments completed with other RTO’s
  • photographs of work undertaken
  • samples of related project work
  • diaries of tasks performed
  • task sheets/job sheets/logbooks
  • site training records
  • pay slips / employment contracts / job descriptions
  • memberships of relevant professional associations
  • references/letters/third party reports from previous employers/supervisors
  • industry awards
  • performance appraisals
This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Advanced Diploma level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.

Students who complete the Advanced Diploma of Hospitality Management at APSI and who meet ECU admission requirements, may be given advanced standing by ECU in the Bachelor of Commerce, the Bachelor of Hospitality and Tourism Management  or the Bachelor of International Hotel and Resort Management programs and receive up to 1.5 years credit. Students will also be assessed in line with the university approved English language entry requirements. For further information regarding the admission requirements for ECU and articulation details, please visit their website.


Employment Skills
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

East Perth main campus

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Practical kitchens and industry work placement

Rendezvous Hotel Perth Scarborough

Address: 148 The Esplanade, Scarborough, WA 6019

Rendezvous Hotel Perth Central

Address: 24 Mount Street, Perth WA 6000


Industry Workplace Training

At the Workplace approved by your course coordinator



The information contained in this document is correct at the time of printing. APS Institute reserves the right to change the admissions requirements, fees, location of delivery and units of competency whenever necessary. Please check the most current information on our website