* Diploma of Hospitality Management Management (Commercial Cookery specialisation)- 26 Weeks for Diploma core units Students are expected to have completed the units in Certificate IV in Commercial Cookery and all units from Certificate IV level will be cre
Minimum 18 years of age
Completion of Year 11 or high school or equivalent
Have a passion to work in hospitality industry
Must complete Certificate III and Certificate IV in Commercial Cookery
Students need to demonstrate they have proficiency in English before a place can be offered. 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 administered by APSI*.
The minimum entry level of English proficiency for all APSI courses is the equivalent of Academic IELTS 5.5 with no individual band less than 5.0. English tests are only valid for 2 years.
The following English language tests are recognised and accepted by Australian Professional Skills Institute:
English Language Test Name and Scores, Entry level for APSI
IELTS (Academic) overall: 5.5, with no individual band less than: 5.0
IELTS (General) overall: 6.0, with no individual band less than: 5.5
TOEFL paper based, 527
TOEFL internet based, 46
Cambridge English Advanced, 162
Pearson PTE Academic, 42
Student must complete Certificate III and Certificate IV in Commercial Cookery.
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.
This Diploma of Hospitality Management qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
CRICOS Course Code: 091069C
More info: Click here
Units of Competency:
This qualification consists of a total of 28 units, with 13 core units and 15 elective units as listed below:
Unit Name
Manage diversity in the workplace
Manage operational plan
Enhance the customer service experience
Manage quality customer service
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Elective Units,
Use hygienic practices for food safety
Work effectively as a cook
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Participate in safe food handling practices
Produce cakes, pastries and breads
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Plan and cost basic menus
Articulation
APSI has a direct pathway to Edith Cowan University (ECU), whcih enables students to fast track their university degrees. Students who complete the Diploma of Hospitality Management and who meet ECU admission requirements will be given advanced standing of up to 120 credit points (1 year) towards the following degrees:
Bachelor of Commerce (Year 2 with 120 credit points)
Bachelor of Hospitality and Tourism Management (Year 2 with 120 credit points)
Bachelor of International Hotel and Resort Management (Year 2 with 120 credit points)
This qualification provides a pathway for students to work in a team leader role in hospitality industry. Possible job titles include:
Chef de cuisine
Kitchen manager
Restaurant manager / owner
Sous chef
Unit manager (catering operations)
OSHC: 530$ per year
