Campbell Institute

Diploma of

Diploma of Hospitality Management



This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include

  • 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

SIT50416 Cert IV in Commercial Cookery

Mode of Delivery

In each term at least one unit is taught face to face. This full-time course is delivered in a blended mode for 20 hours plus 10 hours per week self-study during the term.

Trainer led: Blended training 75% Face-to- Face and 25% Online.

Face-to-face: Trainer led sessions in a classroom setting combined with in-class experiential activities

Online: Moodle based Assessment Tasks.

Delivery Location: 12 Pritchard St, Wentworthville, NSW 2145

Course Structure

Unit Code Unit Name Core/Elective
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFSA001 Use hygienic practices for food safety Elective
SITXFSA002 Participate in safe food handling practices Elective
SITHCCC020 Work effectively as a cook Elective
SITHKOP005 Coordinate cooking operations Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITXFIN002 Interpret Financial Information Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC014* Prepare meat dishes Elective
SITHCCC007 Prepare stocks, sauces, and soups Elective
SITHCCC018* Prepare food to meet special dietary requirements Elective
SITHCCC008 Prepare vegetable, fruit, egg, and farinaceous dishes Elective
SITHCCC012* Prepare poultry dishes Elective
SITHCCC013* Prepare seafood dishes Elective
SITHCCC019* Produce cakes, pastries, and breads Elective
SITHPAT006* Produce desserts Elective

Cookery units delivered at our satellite training Kitchen at 460 Cleveland Street Surry Hills NSW

IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that 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 all of the units of competency required