Upgrade your career in the kitchen
Use your creative skills, hands-on experience and excellent leadership capability as you expand your career options to work in supervisory positions within the commercial cookery industry.
Be a leader in your trade
NMIT’s Diploma of Hospitality – Cookery and Patisserie will help you achieve your goals of hospitality leadership. Career areas for senior hospitality professionals include:
- executive chef
- head patissier
- restaurant owner/manager
- hotel manager
- catering manager to events
Customised training to catapult your career
At NMIT, we will guide you through your hospitality training with industry qualified professionals in modern facilities.
You will learn all the skills required to accelerate your career in this exciting trade. NMIT has fully operational restaurants and an equipped training bar. Our learning programs use the latest technologies and methodologies. NMIT also offers on-the-job training for those currently working in the industry.
This Diploma can be studied as a dual qualification in conjunction with the Diploma of Events
International Students please note: The fees displayed below are per annum (unless course duration is less than 1 year). Please contact the International Office for the latest fees information.
About the Course
- Local Students
- International Students
- National Code: SIT50307
- CRICOS Code: 063957C
International Students: 2 years if incorporating Certificate III in Hospitality (Commercial Cookery) or (Patisserie).
Part-time not available to International Students
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Students who successfully complete the Diploma may wish to advance to NMIT's Bachelor of Hospitality Management or pursue higher education studies at other tertiary institutions.
Graduates of this course may gain employment at the operational and supervisory level and also further management career opportunities in the general hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.
No specific entry requirements.
International Students:Australian Year 12 (or recognised equivalent) or relevant work experience. IELTS 5.5 or higher (or recognised equivalents). Mature Age.
Various forms of assessment may be used including: practical assessment, role plays, assignments, class work, theory tests.
Textbook costs approximately $200. Materials levy: $335 upfront at the start of the course. Students will be expected to spend approximately $300 on further materials costs throughout the course. Food and beverage uniform. International Fees for the Diploma of Hospitality/Diploma of Events dual qualification stream: AU$10,900 pa.
Local Fees:Want all the information on fees and charges? Click here to find out more, or contact NMIT on 03 9269 8400.
AU$11,500.00 per year
How to Apply:
To start this course in 2014, apply directly to NMIT.
Please contact the department directly if you are interested in studying part-time.
Enrol now to save before 2014
Our fees are set to increase from 1 January, 2014. Enrol now to take advantage of our 2013 prices or contact us for more information.
To start this course at midyear or in 2014, apply directly to NMIT.
Click to download an Application for Enrolment Form.
Do you want to improve your English? Enrol in our ELICOS program today!
Please contact the International Office for the latest course information on +61 3 9269 1666.
Units of Study
The Units of Study listed below have been approved for VET FEE-HELP. You may be required to undertake additional Units of Study in order to obtain the qualification. You will need to determine your particular combination of Units of Study with the department.
The hours displayed are nominal, as indicated in the National Training Package. Actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.
|BSBCMN205A||Use Business Technology|
|BSBCMN213A||Produce Simple Word Processed Documents|
|BSBCMN214A||Create And Use Simple Spreadsheets|
|HLTFA301B||Apply First Aid|
|SITHACS001A||Provide Accommodation Reception Services|
|SITHACS002A||Conduct Night Audit|
|SITHACS004A||Provide Housekeeping Services To Guests|
|SITHCCC001A||Organise And Prepare Food|
|SITHCCC003A||Receive And Store Kitchen Supplies|
|SITHCCC004A||Clean And Maintain Kitchen Premises|
|SITHCCC005A||Use Basic Methods Of Cookery|
|SITHCCC006A||Prepare Appetisers And Salads|
|SITHCCC008A||Prepare Stocks, Sauces And Soups|
|SITHCCC009A||Prepare Vegetalbe, Fruit, Eggs And Farinaceous Dishes|
|SITHCCC010A||Select, Prepare And Cook Poultry|
|SITHCCC011A||Select, Prepare And Cook Seafood|
|SITHCCC012A||Select, Prepare And Cook Meat|
|SITHCCC013A||Prepare Hot And Cold Desserts|
|SITHCCC014A||Prepare Pastries, Cakes And Yeast Goods|
|SITHCCC015A||Plan And Prepare Food For Buffets|
|SITHCCC016A||Develop Cost-Effective Menus|
|SITHCCC025A||Monitor Catering Revenue And Costs|
|SITHCCC026A||Establish And Maintain Quality Control Of Food|
|SITHCCC027A||Prepare, Cook And Serve Food For Food Service|
|SITHCCC028A||Prepare, Cook And Serve Food For Menus|
|SITHCCC029A||Prepare Foods According To Dietary And Cultural Needs|
|SITHFAB001A||Clean And Tidy Bar Areas|
|SITHFAB002A||Operate A Bar|
|SITHFAB003A||Serve Food And Beverage To Customers|
|SITHFAB004A||Provide Food And Beverage Service|
|SITHFAB005A||Provide Table Service Of Alcoholic Beverages|
|SITHFAB006A||Operate Cellar Systems|
|SITHFAB009A||Provide Responsible Service Of Alcohol|
|SITHFAB010A||Prepare And Serve Non-Alcoholic Beverages|
|SITHFAB011A||Develop And Update Food And Beverage Knowledge|
|SITHFAB012A||Prepare And Serve Espresso Coffee|
|SITHFAB015A||Prepare And Serve Cocktails|
|SITHFAB016A||Plan And Monitor Espresso Coffee Service|
|SITHFAB021A||Provide And Co-Ordinate Food And Beverage Service|
|SITHGAM006A||Provide Responsible Gambling Services|
|SITHIND001A||Develop And Update Hospitality Industry Knowledge|
|SITHIND003A||Provide And Co-Ordinate Hospitality Service|
|SITHPAT002A||Prepare And Produce Cakes|
|SITHPAT003A||Prepare And Produce Yeast Goods|
|SITHPAT005A||Prepare And Present Gateaux, Torten And Cakes|
|SITHPAT011A||Plan, Prepare And Display Sweet Buffet Showpieces|
|SITTTSL007A||Receive And Process Reservations|
|SITXADM001A||Perform Office Procedures|
|SITXCCS002A||Provide Quality Customer Service|
|SITXCCS003A||Manage Quality Customer Service|
|SITXCOM001A||Work With Colleagues And Customers|
|SITXCOM002A||Work In A Socially Diverse Environment|
|SITXCOM003A||Deal With Conflict Situations|
|SITXCOM004A||Communicate On The Telephone|
|SITXEVT005A||Organise In-House Events Or Functions|
|SITXFIN001A||Process Financial Transactions|
|SITXFIN002A||Maintain Financial Records|
|SITXFIN003A||Interpret Financial Information|
|SITXFIN004A||Manage Finances Within A Budget|
|SITXFIN005A||Prepare And Monitor Budgets|
|SITXFIN007A||Manage Physical Assets|
|SITXFSA001A||Implement Food Safety Procedures|
|SITXFSA002A||Develop And Implement A Food Safety Program|
|SITXGLC001A||Develop And Update Legal Knowledge Required For Business Compliance|
|SITXHRM001A||Coach Others In Job Skills|
|SITXHRM005A||Lead And Manage People|
|SITXHRM006A||Monitor Staff Performance|
|SITXHRM007A||Manage Workplace Diversity|
|SITXINV001A||Receive And Store Stock|
|SITXINV002A||Control And Order Stock|
|SITXINV003A||Manage And Purchase Stock|
|SITXMGT001A||Monitor Work Operations|
|SITXMGT002A||Develop And Implement Operational Plans|
|SITXMGT006A||Establish And Conduct Business Relationships|
|SITXOHS001A||Follow Health, Safety And Security Procedures|
|SITXOHS002A||Follow Workplace Hygiene Procedures|
|SITXOHS004A||Implement And Monitor Workplace Health, Safety And Secruity Practices|
|SITXOHS005A||Establish And Maintain An Occupational Health And Safety System|