SIT60322 Advanced Diploma of Hospitality Management (Cookery stream)

Purpose of the Qualification

The SIT60322 Advanced Diploma of Hospitality Management (Cookery stream) is an Australian Level 6 qualification for senior hospitality leaders. It reflects the role of highly skilled managers who combine broad hospitality skills with specialised managerial judgement and substantial industry knowledge to coordinate hospitality operations, operate with significant autonomy, and make strategic business decisions.

Clinton Institute delivers SIT60322 in Melbourne as a CRICOS-registered course (CRICOS code 111106M) under RTO 41597 and CRICOS Provider Code 03540C. The advanced units cover organisational finance, business planning, marketing strategy, physical asset and work health and safety systems, recruitment and performance management, and multi-venue hospitality operations.

You can verify the official register entry for this qualification on the Australian Government CRICOS register (course 111106).

Who Can Enrol? SIT60322 Cookery Stream Is a Further Study Qualification

The SIT60322 Advanced Diploma of Hospitality Management (Cookery stream) is open to students who already hold a cookery qualification, and they enter as further study students with credit transfer (CT) applied to the units they have already completed. We accept:

• Students who have completed the SIT40521 Certificate IV in Kitchen Management — enter as further study with CT
• Students who have completed the SIT50422 Diploma of Hospitality Management (Cookery stream) — enter as further study with CT, adding 26 weeks

Because the practical cookery units are already completed and assessed as competent through your previous study, you are not asked to repeat them, and no equipment fee applies to the further study pathway.

If you have not completed a cookery qualification, this is not your pathway. The SIT60322 Advanced Diploma of Hospitality Management (Tourism stream) is designed for students entering an Advanced Diploma without a cookery background, and it covers the same Level 6 strategic management outcomes through a tourism and hospitality operations lens. If you have not completed Certificate III in Commercial Cookery, Certificate IV in Kitchen Management or the SIT50422 Diploma, talk to admissions about the SIT60322 Advanced Diploma of Hospitality Management (Tourism stream) instead, and we will confirm the right entry point before you enrol.

How Long Does SIT60322 Take? 108 Weeks Total, 26 Weeks Further Study

The full course duration for SIT60322 is 108 weeks — 82 scheduled weeks of study plus up to 26 weeks of holidays. For students entering as further study with credit transfer from the SIT40521 Certificate IV in Kitchen Management or the SIT50422 Diploma of Hospitality Management (Cookery stream), only 26 weeks of further study are added, because the earlier qualifications have already been completed and assessed.

Cookery Stream Single Courses and Packages

The Cookery Stream is built as a ladder you can enter at the level that matches what you have already completed. Every published option is set out below — single courses and packages — with the course duration and work placement hours for each. The Cookery Stream package options sheet is also available in the sidebar of this page.

Package course duration totals include the study periods and holiday weeks for every qualification in the package. Package fees are calculated on the units you enrol in, so onshore, offshore and credit transfer (CT) students are quoted differently — see intakes and prices.

Work Placement and Practical Training

Further study students in SIT60322 do not take on a new work placement. The practical cookery units in the qualification — including SITHCCC043 Work effectively as a cook — are covered by credit transfer from your Certificate IV in Kitchen Management or SIT50422 Diploma, so the 198 hours of work placement you completed earlier remain part of your record.

What you do add is the advanced management work: financial strategy across multiple venues, business and marketing planning, recruitment and performance management, work health and safety systems, and physical asset management. Practical kitchen access remains available at the Community Training Kitchen if you want to keep your hand on the bench while studying at the executive level.

Career Outcomes and Employment Data

Graduates of SIT60322 typically move into executive chef, food and beverage manager, operations director, hospitality general manager, multi-site kitchen operations manager, catering or events operations director roles, or into ownership of a hospitality business. The qualification is designed for people already working in senior cookery or kitchen management who need the strategic and business skills to move into top leadership.

Melbourne's restaurant groups, hotel brands, contract caterers and event operations all operate multi-venue businesses where senior managers are judged on financial control, marketing, staffing and compliance rather than on service alone. That is exactly what this advanced diploma adds. Our kitchen hand to chef career path guide maps the progression from kitchen hand through to executive and ownership roles.

Learner Characteristics / Client Cohort

Target groups for SIT60322 Advanced Diploma of Hospitality Management (Cookery stream) are students who are:

• Cookery and kitchen management graduates holding the SIT40521 Certificate IV in Kitchen Management or the SIT50422 Diploma of Hospitality Management (Cookery stream), entering as further study students
• Seeking executive chef, food and beverage director, operations director or general manager positions in hospitality enterprises
• Already working in senior cookery or kitchen management roles and wanting the strategic and business skills to move into top leadership
• Looking to build advanced capability in financial management, strategic planning, human resource leadership and hospitality operations across multiple venues
• Seeking a pathway to postgraduate university study in hospitality management, business administration or tourism
• Aiming to launch or acquire their own hospitality business and needing the comprehensive management skill set to succeed

Students are expected to have some experience in hospitality service, kitchen management or both. Recognition of prior learning is available, so existing skills, knowledge and experience are recognised and the amount of training is adjusted accordingly.

Pathways

There are no formal AQF entry requirements for the qualification, but for the Cookery stream the practical entry rule applies: you enter as a further study student with credit transfer from the SIT40521 Certificate IV in Kitchen Management or the SIT50422 Diploma of Hospitality Management (Cookery stream).

From SIT60322 the pathway continues into postgraduate study in hospitality management, business administration or tourism at selected universities with credit arrangements for Advanced Diploma graduates.

Students without a cookery background follow the SIT60322 Advanced Diploma of Hospitality Management (Tourism stream) — the same Level 6 qualification with the same strategic management outcomes, delivered through a tourism and hospitality operations lens.

Qualification Entry Requirements

To enrol in SIT60322, students must provide evidence that they:

• Are at least 18 years of age
• Have completed at least the equivalent of Year 12
• Meet one of the following English proficiency requirements:
  • Evidence of a valid IELTS score of 6.0 or an accepted equivalent (TOEFL iBT, Pearson Test of English PTE, Duolingo English Test, or Cambridge English CAE)
  • Successfully complete a pathway with a recognised ELICOS provider, as determined by Clinton Institute via an exit score of IELTS 6.0 equivalent
  • Successfully completed Year 12 or equivalent in English
• Have appropriate Language, Literacy and Numeracy (LLN) levels, as determined by Clinton Institute via an LLN test administered prior to enrolment
• Hold the SIT40521 Certificate IV in Kitchen Management or the SIT50422 Diploma of Hospitality Management (Cookery stream), so that credit transfer can be applied — if you do not hold either of these, the Tourism stream is the right entry point

The LLN test is conducted by a suitable Trainer and Assessor or the Director of Studies and includes a written test and interview. For international students applying from their home country this is completed during a Skype interview; for students applying within Australia it is completed during an interview at the RTO. The LLN assessment identifies any support needs so trainers can prepare individual learning plans — it is not a barrier to entry.

For international students it is a condition of entry that, upon acceptance, they provide evidence of holding an Australian Student Visa (subclass 500). Details are on the Department of Home Affairs student visa page.

Industry and Licensing Requirements

The units SITXFSA005 Use hygienic practices for food safety and SITXFSA006 Participate in safe food handling practices each cover the safe food handling requirements for food handlers and food safety supervisors. Food handlers must comply with the Australia New Zealand Food Standards Code, and in some states and territories businesses must designate a food safety supervisor who must be certified as competent in either or both of these units through a registered training organisation.

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

Assessment Modes

Strategic business and financial planning projects: students develop business plans, financial strategies and operating models for a hospitality enterprise, including market analysis, budget strategy and performance measures.

Leadership and change scenario work: students respond to HR scenarios including recruitment, selection, induction, performance management and industrial relations issues in a multi-venue hospitality business.

Marketing strategy assessments: students build and defend marketing strategies for hospitality brands and venues, using market research and campaign planning.

Operational and asset management tests: students manage physical assets, work health and safety systems and compliance obligations across venues.

Cross-functional team projects: collaborative work across operations, finance, marketing and human resources to deliver a complete hospitality strategy, assessed on integration and stakeholder communication.

Workplace and management observations: assessors observe students applying advanced judgement in live or simulated senior hospitality operations.

Units of Competency

SIT60322 comprises 32 units of competency — 14 core units and 18 elective units. Electives must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome. Units marked with an asterisk have one or more prerequisites.

See the units of competency sheet for SIT60322 (Cookery stream) in the sidebar, and the SIT50422 Diploma of Hospitality Management (Cookery stream) and SIT40521 Certificate IV in Kitchen Management unit lists for the units covered by credit transfer into this advanced diploma.

Course Fees, Intakes and How to Apply

Tuition fees for SIT60322 vary by student type, so the published price list is the only accurate quote. Clinton Institute prices SIT60322 differently for offshore students, onshore students who already hold a valid Australian visa with study rights (who may be eligible for our current promotion price), and credit transfer (CT) students enrolling against individual units. Because SIT60322 further study students enrol against a reduced unit list, their fee is calculated on the units they actually study. Every current price, the 2026 intake schedule and the prospectus are published on the intakes and prices page.

Registered CRICOS prices can also be verified directly with the Department of Education, Skills and Employment on the CRICOS provider listing for Clinton Institute (Provider ID 3540).

Equipment fee: no equipment fee applies to SIT60322 further study students, because the practical cookery units are already completed and assessed as competent from your Certificate IV in Kitchen Management or SIT50422 Diploma. Course fees are payable in monthly, quarterly or semi-annual instalments.

To check the current promotion price for onshore students, contact our marketing team at marketing@clinton.edu.au. For everything else — including CT and offshore quotes — contact admissions at admission@clinton.edu.au or call +61 3 8394 2064.

To apply: submit the online application, email admission@clinton.edu.au, or call +61 3 8394 2064. You will receive a letter of offer within five business days. Send a copy of your transcript and certificate with your application so credit transfer can be mapped against the qualification before your offer is issued. International students applying from outside Australia are guided through the student visa and OSHC process once their offer is accepted, and transfer applications from other providers are accepted.

Melbourne Campus

Our Melbourne campus is at Level 9, 313 La Trobe Street, Melbourne VIC 3000, in the heart of the city's hospitality district, with tram and train access within walking distance. Classroom theory, assessment and student support all happen on campus, and the commercial training kitchen means you can keep working on the bench while studying at the executive level.

For orientation, enrolment paperwork and campus tours, contact our admissions team on +61 3 8394 2064 or visit our campus page. You can also read our guide to the community training kitchen for a look at how practical training works.