Hospitality Pathway — From Cookery to Management
Our hospitality pathway takes you from practical cookery skills to senior management qualifications. Complete the full pathway in 2.5 years (Certificate III to Diploma) or 2.8 years including the Advanced Diploma.
Your Pathway to Hospitality Leadership
Swiss Institute Australia offers a comprehensive, structured progression from Certificate III in Commercial Cookery through to Advanced Diploma of Hospitality Management. Each qualification builds on the previous level, with credit transfer reducing study time as you progress. Whether you're starting your career in a professional kitchen or advancing to management roles, our pathway is designed for working professionals.
Qualification Progression
SIT30821
Cert III Cookery
52 weeks
52 weeks
→
SIT40521
Cert IV Kitchen Mgmt
30 weeks*
30 weeks*
→
SIT50422
Diploma Hosp. Mgmt
38 weeks*
38 weeks*
→
SIT60322
Adv. Dip Hosp. Mgmt
26 weeks*
26 weeks*
* Credit Transfer: Students entering at Certificate III progress through a structured pathway. Credit transfer reduces duration at each level. Full pathway: approximately 120 weeks (2.5 years) for Diploma; approximately 146 weeks (2.8 years) for Advanced Diploma. Actual duration may vary depending on pathway (RPL or blended delivery) and individual progress.
SIT30821
Certificate III in Commercial Cookery
Duration
52 weeks
RPL Duration
4–12 weeks
Total Units
25 (20 core + 5 elective)
LLN Requirement
ACSF Level 3
Entry Requirements:
No formal training package requirement. Prior Training Record (PTR) and Language, Literacy & Numeracy (LLN) assessment required. Subject to assessment and suitability process.
No formal training package requirement. Prior Training Record (PTR) and Language, Literacy & Numeracy (LLN) assessment required. Subject to assessment and suitability process.
Contact us for pricing
Core Units (20)
- SITHCCC023 — Use food preparation equipment
- SITHCCC027 — Prepare dishes using basic methods of cookery
- SITHCCC028 — Prepare appetisers and salads
- SITHCCC029 — Prepare stocks, sauces and soups
- SITHCCC030 — Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 — Prepare vegetarian and vegan dishes
- SITHCCC035 — Prepare poultry dishes
- SITHCCC036 — Prepare meat dishes
- SITHCCC037 — Prepare seafood dishes
- SITHCCC041 — Produce cakes, pastries and breads
- SITHCCC042 — Prepare food to meet special dietary requirements
- SITHCCC043 — Work effectively as a cook
- SITHKOP009 — Clean kitchen premises and equipment
- SITHKOP010 — Plan and cost recipes
- SITHPAT016 — Produce desserts
- SITXFSA005 — Use hygienic practices for food safety
- SITXFSA006 — Participate in safe food handling practices
- SITXHRM007 — Coach others in job skills
- SITXINV006 — Receive, store and maintain stock
- SITXWHS005 — Participate in safe work practices
Elective Units (choose 5)
Group A — Cookery and Catering
- SITHCCC025 — Prepare and present sandwiches
- SITHCCC026 — Package prepared foodstuffs
- SITHCCC032 — Produce cook-chill and cook-freeze foods
- SITHCCC033 — Re-thermalise chilled and frozen foods
- SITHCCC038 — Produce and serve food for buffets
- SITHCCC039 — Produce pates and terrines
- SITHCCC040 — Prepare and serve cheese
- SITHCCC044 — Prepare specialised food items
- SITHPAT014 — Produce yeast-based bakery products
- SITXFSA007 — Transport and store food
Group B — Asian Cookery
- SITHASC020 — Prepare dishes using basic methods of Asian cookery
- SITHASC021 — Prepare Asian appetisers and snacks
- SITHASC022 — Prepare Asian stocks and soups
- SITHASC023 — Prepare Asian sauces, dips and accompaniments
- SITHASC024 — Prepare Asian salads
- SITHASC025 — Prepare Asian rice and noodles
- SITHASC026 — Prepare curry pastes and powders
- SITHASC027 — Prepare Asian cooked dishes
- SITHASC028 — Prepare Asian desserts
- SITHASC033 — Prepare dim sum
Group C — General
- BSBSUS211 — Participate in sustainable work practices
- HLTAID011 — Provide First Aid
- SIRXOSM002 — Maintain ethical and professional standards when using social media
- SIRXOSM003 — Use social media and online tools
- SITXCCS014 — Provide service to customers
- SITXCOM006 — Source and present information
- SITXCOM007 — Show social and cultural sensitivity
- SITXINV007 — Purchase goods
- SITXWHS006 — Identify hazards, assess and control safety risks
Delivery Modes:
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Career Outcomes:
Commercial Cook, Chef de Partie, Commis Chef
SIT40521
Certificate IV in Kitchen Management
Duration (Standalone)
78 weeks
Duration (with Credit)
30 weeks
RPL Duration
6–16 weeks
Total Units
33 (27 core + 6 elective)
LLN Requirement
ACSF Level 3–4
Entry Requirements:
No formal training package requirement. SIT30821 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
No formal training package requirement. SIT30821 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
Contact us for pricing
Core Units (27)
- SITHCCC023 — Use food preparation equipment
- SITHCCC027 — Prepare dishes using basic methods of cookery
- SITHCCC028 — Prepare appetisers and salads
- SITHCCC029 — Prepare stocks, sauces and soups
- SITHCCC030 — Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 — Prepare vegetarian and vegan dishes
- SITHCCC035 — Prepare poultry dishes
- SITHCCC036 — Prepare meat dishes
- SITHCCC037 — Prepare seafood dishes
- SITHCCC041 — Produce cakes, pastries and breads
- SITHCCC042 — Prepare food to meet special dietary requirements
- SITHCCC043 — Work effectively as a cook
- SITHKOP009 — Clean kitchen premises and equipment
- SITHKOP010 — Plan and cost recipes
- SITHKOP012 — Develop recipes for special dietary requirements
- SITHKOP013 — Plan cooking operations
- SITHKOP015 — Design and cost menus
- SITHPAT016 — Produce desserts
- SITXCOM010 — Manage conflict
- SITXFIN009 — Manage finances within a budget
- SITXFSA005 — Use hygienic practices for food safety
- SITXFSA006 — Participate in safe food handling practices
- SITXFSA008 — Develop and implement a food safety program
- SITXHRM007 — Coach others in job skills
- SITXHRM008 — Roster staff
- SITXHRM009 — Lead and manage people
- SITXINV006 — Receive, store and maintain stock
- SITXMGT004 — Monitor work operations
- SITXWHS005 — Participate in safe work practices
- SITXWHS007 — Implement and monitor work health and safety practices
Elective Units (choose 6)
Group A — Cookery
- SITHCCC025 — Prepare and present sandwiches
- SITHCCC026 — Package prepared foodstuffs
- SITHCCC032 — Produce cook-chill and cook-freeze foods
- SITHCCC033 — Re-thermalise chilled and frozen foods
- SITHCCC038 — Produce and serve food for buffets
- SITHCCC039 — Produce pates and terrines
- SITHCCC040 — Prepare and serve cheese
- SITHCCC044 — Prepare specialised food items
Group B — Patisserie
- SITHPAT014 — Produce yeast-based bakery products
- SITHPAT017 — Produce petits fours
- SITHPAT018 — Model marzipan
- SITHPAT019 — Produce paste products
- SITHPAT020 — Produce chocolate confections and showpieces
- SITHPAT021 — Produce sugar-based decorations and showpieces
Group C — Asian Cookery
- SITHASC020 — Prepare dishes using basic methods of Asian cookery
- SITHASC021 — Prepare Asian appetisers and snacks
- SITHASC022 — Prepare Asian stocks and soups
- SITHASC023 — Prepare Asian sauces, dips and accompaniments
- SITHASC024 — Prepare Asian salads
- SITHASC025 — Prepare Asian rice and noodles
- SITHASC026 — Prepare curry pastes and powders
- SITHASC027 — Prepare Asian cooked dishes
- SITHASC028 — Prepare Asian desserts
- SITHASC033 — Prepare dim sum
Group D — Catering and Events
- SITHFAB025 — Prepare and serve espresso coffee
- SITHFAB027 — Serve food and beverage
- SITHFAB028 — Provide responsible service of alcohol
- SITXCCS014 — Provide service to customers
- SITXFSA007 — Transport and store food
Group E — General
- BSBSUS211 — Participate in sustainable work practices
- HLTAID011 — Provide First Aid
- SIRXOSM002 — Maintain ethical and professional standards when using social media
- SIRXOSM003 — Use social media and online tools
- SITXCOM006 — Source and present information
- SITXCOM007 — Show social and cultural sensitivity
- SITXINV007 — Purchase goods
- SITXWHS006 — Identify hazards, assess and control safety risks
Delivery Modes:
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Career Outcomes:
Head Chef, Sous Chef, Kitchen Manager, Executive Chef
SIT50422
Diploma of Hospitality Management
Duration (Standalone)
78 weeks
Duration (with Credit)
38 weeks
RPL Duration
8–16 weeks
Total Units
28 (11 core + 17 elective)
LLN Requirement
ACSF Level 4
Entry Requirements:
No formal training package requirement. SIT40521 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
No formal training package requirement. SIT40521 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
Contact us for pricing
Core Units (11)
- SITXCCS015 — Enhance the customer service experience
- SITXCCS016 — Develop and manage quality customer service practices
- SITXCOM010 — Manage conflict
- SITXFIN009 — Manage finances within a budget
- SITXFIN010 — Prepare and monitor budgets
- SITXGLC002 — Identify and manage legal risks and comply with law
- SITXHRM008 — Roster staff
- SITXHRM009 — Lead and manage people
- SITXMGT004 — Monitor work operations
- SITXMGT005 — Establish and conduct business relationships
- SITXWHS007 — Implement and monitor work health and safety practices
Elective Units (choose 17)
Food Safety and Hygiene (minimum 1)
- SITXFSA005 — Use hygienic practices for food safety
- SITXFSA006 — Participate in safe food handling practices
- SITXFSA008 — Develop and implement a food safety program
Hospitality Operations (minimum 4)
- SITHFAB025 — Prepare and serve espresso coffee
- SITHFAB027 — Serve food and beverage
- SITHFAB028 — Provide responsible service of alcohol
- SITHIND007 — Use hospitality skills effectively
- SITXCCS014 — Provide service to customers
- SITXCOM007 — Show social and cultural sensitivity
- SITXINV006 — Receive, store and maintain stock
- SITXINV007 — Purchase goods
- SITXWHS005 — Participate in safe work practices
Hospitality Specialisations
- BSBFIN501 — Manage budgets and financial plans
- BSBOPS501 — Manage business resources
- BSBOPS502 — Manage business operational plans
- BSBSUS511 — Develop workplace sustainability policies and procedures
- BSBTWK502 — Manage team effectiveness
- SITHCCC023 — Use food preparation equipment
- SITHCCC027 — Prepare dishes using basic methods of cookery
- SITHKOP009 — Clean kitchen premises and equipment
- SITHKOP010 — Plan and cost recipes
- SITHKOP015 — Design and cost menus
- SITXCCS017 — Provide visitor information
- SITXHRM010 — Recruit, select and induct staff
- SITXHRM012 — Monitor staff performance
- SITXMPR014 — Develop and implement marketing strategies
General
- BSBCRT511 — Develop critical thinking in others
- BSBXCM501 — Lead communication in the workplace
- HLTAID011 — Provide First Aid
- SIRXOSM002 — Maintain ethical and professional standards when using social media
Delivery Modes:
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Career Outcomes:
Hospitality Manager, Restaurant Manager, Operations Manager, Venue Manager
SIT60322
Advanced Diploma of Hospitality Management
Duration (Standalone)
104 weeks
Duration (with Credit)
26 weeks
RPL Duration
10–20 weeks
Total Units
33 (14 core + 19 elective)
LLN Requirement
ACSF Level 5
Entry Requirements:
No formal training package requirement. SIT50422 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
No formal training package requirement. SIT50422 or equivalent recommended. Prior Training Record (PTR) and LLN assessment required. Subject to assessment and suitability process.
Contact us for pricing
Core Units (14)
- BSBFIN601 — Manage organisational finances
- BSBOPS601 — Develop and implement business plans
- SITXCCS016 — Develop and manage quality customer service practices
- SITXFIN009 — Manage finances within a budget
- SITXFIN010 — Prepare and monitor budgets
- SITXFIN011 — Manage physical assets
- SITXGLC002 — Identify and manage legal risks and comply with law
- SITXHRM009 — Lead and manage people
- SITXHRM010 — Recruit, select and induct staff
- SITXHRM012 — Monitor staff performance
- SITXMGT004 — Monitor work operations
- SITXMGT005 — Establish and conduct business relationships
- SITXMPR014 — Develop and implement marketing strategies
- SITXWHS008 — Establish and maintain a work health and safety system
Elective Units (choose 19)
Food Safety and Hygiene (minimum 1)
- SITXFSA005 — Use hygienic practices for food safety
- SITXFSA006 — Participate in safe food handling practices
- SITXFSA008 — Develop and implement a food safety program
Hospitality Operations (minimum 4)
- SITHFAB025 — Prepare and serve espresso coffee
- SITHFAB027 — Serve food and beverage
- SITHFAB028 — Provide responsible service of alcohol
- SITHIND007 — Use hospitality skills effectively
- SITXCCS014 — Provide service to customers
- SITXCCS015 — Enhance the customer service experience
- SITXCOM007 — Show social and cultural sensitivity
- SITXCOM010 — Manage conflict
- SITXHRM008 — Roster staff
- SITXINV006 — Receive, store and maintain stock
- SITXINV007 — Purchase goods
- SITXWHS005 — Participate in safe work practices
- SITXWHS007 — Implement and monitor work health and safety practices
Hospitality Specialisations
- BSBCRT611 — Apply critical thinking for complex problem solving
- BSBFIN501 — Manage budgets and financial plans
- BSBHRM613 — Contribute to the development of learning and development strategies
- BSBOPS501 — Manage business resources
- BSBOPS502 — Manage business operational plans
- BSBOPS601 — Develop and implement business plans
- BSBSTR601 — Manage innovation and continuous improvement
- BSBSTR801 — Lead innovative thinking and practice
- BSBSUS601 — Lead corporate social responsibility
- BSBTWK502 — Manage team effectiveness
- SITHCCC023 — Use food preparation equipment
- SITHCCC027 — Prepare dishes using basic methods of cookery
- SITHKOP009 — Clean kitchen premises and equipment
- SITHKOP010 — Plan and cost recipes
- SITHKOP012 — Develop recipes for special dietary requirements
- SITHKOP013 — Plan cooking operations
- SITHKOP015 — Design and cost menus
General
- BSBXCM501 — Lead communication in the workplace
- HLTAID011 — Provide First Aid
- SIRXOSM002 — Maintain ethical and professional standards when using social media
- BSBSUS511 — Develop workplace sustainability policies and procedures
Delivery Modes:
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Blended (classroom + online assessment + self-directed study + workplace practice) and RPL (7-step process including evidence evaluation, gap identification, and final assessment).
Career Outcomes:
General Manager, Area Manager, Director of Operations, Senior Hospitality Executive
