Vía de Cocina Comercial y Gestión de la Hostelería en Stanley College

Turn your passion for food into professional kitchen expertise, then progress into hospitality leadership and senior management. Stanley College’s Commercial Cookery and Hospitality Management Pathway combines four nationally recognised qualifications in Perth, taking students from practical cookery foundations to executive-level hospitality capability.

Across 130 weeks, you can develop hands-on commercial kitchen skills, complete 200 hours of Work-Based Training, learn to lead kitchen teams and build the financial, operational and strategic skills required to manage hospitality businesses.

How this cookery and hospitality pathway stands out

A complete chef-to-manager pathway: Progress from professional cookery through kitchen leadership, hospitality operations and strategic management.

Train in real commercial environments: Practical training and assessment take place in professional kitchens, including Stanley College’s Hay Street facilities, CU29 Restaurant and Bar and the Perth Convention and Exhibition Centre.

Industry experience included: Certificate III includes 200 hours of Work-Based Training arranged by Stanley College in consultation with students.

Career growth at every stage: Build toward roles ranging from Cook and Chef de Partie to Kitchen Manager, Executive Chef and Head Chef.

Four qualifications, one progressive pathway

Stage 1 — SIT30821 Certificate III in Commercial Cookery

Build the practical skills and kitchen knowledge needed to prepare food and menu items in restaurants, hotels, clubs, pubs, cafés and coffee shops. Training covers preparation equipment, core cookery methods, appetisers, stocks, sauces, soups, vegetables, meat, poultry, seafood, breads, pastries, desserts, special dietary requirements and food safety.

International duration: 52 weeks, including 12 weeks of holidays.

Work-Based Training: Ten weeks and 200 scheduled contact hours in a real workplace.

Study delivery: Face-to-face classes, commercial kitchen training, Work-Based Training and distance learning and assessment.

Stage 2 — SIT40521 Certificate IV in Kitchen Management

Move from cookery competence into kitchen leadership. You will learn to plan cooking operations, design and cost menus, manage budgets and inventory, implement food safety programs, roster staff, manage conflict and lead a team.

International duration: 26 weeks, including six weeks of holidays.

Progression requirement: Completion of SIT30821 Certificate III in Commercial Cookery.

Study delivery: Face-to-face learning, commercial kitchen practice and distance learning and assessment.

Stage 3 — SIT50422 Diploma of Hospitality Management

Develop the operational and management skills to lead hospitality teams and coordinate service delivery. The Commercial Cookery Pathway adds customer service, financial management, budgeting, legal compliance, workplace safety, staffing and business-relationship skills to your culinary foundation.

International duration: 26 weeks, including six weeks of holidays.

Progression requirement: Completion of SIT40521 Certificate IV in Kitchen Management.

Study delivery: Face-to-face learning, practical simulation at the Hay Street campus and CU29 Restaurant and Bar, plus distance learning and assessment.

Stage 4 — SIT60322 Advanced Diploma of Hospitality Management

Prepare for senior hospitality responsibility with specialised management knowledge. You will develop skills in organisational finance, business planning, legal risk, physical assets, recruitment, staff performance, marketing strategy and workplace health and safety.

International duration: 26 weeks, including six weeks of holidays.

Progression requirement: Completion of SIT50422 Diploma of Hospitality Management through the Commercial Cookery Pathway.

Study delivery: Face-to-face learning, practical simulation at the Hay Street campus and CU29 Restaurant and Bar, plus distance learning and assessment.

Program at a glance

Location: West Perth, Western Australia.

Total pathway duration: 130 weeks, including scheduled holidays, when all four qualifications are completed in sequence.

Typical timetable: Classes are generally rostered across two and a half days per week with a self-study component. Full-time students attend at least 20 scheduled contact hours per week.

Each stage has its own intake schedule and prerequisite. Asia Pathway will help you select the correct starting intake and plan the full qualification sequence.

Master professional cookery techniques

The Certificate III stage is built around practical kitchen performance. You will learn to organise ingredients and equipment, use a wide range of cooking methods, prepare diverse dishes, maintain hygienic work practices and operate effectively during service.

Successful completion contributes to recognition as a trade cook and creates the foundation required for the next stage of the pathway.

Learn to lead a commercial kitchen

Certificate IV expands your skills beyond food preparation. You will learn how to coordinate cooking operations, create and cost menus, manage staff rosters, control budgets, implement food-safety systems and support an efficient kitchen team.

This stage is ideal for students ready to combine culinary capability with the communication, organisation and decision-making expected of chefs and kitchen supervisors.

Move into hospitality operations and strategy

The Diploma develops the broad management skills needed to coordinate hospitality operations and take responsibility for staff and business decisions. The Advanced Diploma then moves into strategic planning, organisational finance, marketing, legal risk, asset management and workforce performance.

Together, these stages prepare graduates to contribute not only in the kitchen, but also to the quality, profitability and long-term direction of a hospitality organisation.

Train in professional hospitality environments

Practical training and assessment are completed in commercial settings that may include Stanley College’s West Perth Campus on Hay Street, CU29 Restaurant and Bar and the Perth Convention and Exhibition Centre.

Certificate III includes 200 hours of Work-Based Training over ten weeks. Stanley College’s Employment Liaison Team organises placements with employers in consultation with students, allowing you to apply your skills under real workplace conditions.

Entry requirements

Certificate III pathway entry

Academic: Completion of Australian Year 10 or an equivalent qualification.

English: Intermediate English, IELTS Academic or General Training 5.0, TOEFL iBT 37–50, PTE Academic 31, Cambridge English 154, OET D, Duolingo 80–90, CEFR or Oxford Test B1, CELPIP General 5, LANGUAGECERT Academic 46, Michigan English Test 44, or an eligible Australian Certificate III-level qualification or above.

Progression through the higher stages

Certificate IV: Completion of Australian Year 11 or equivalent, the required English level and SIT30821 Certificate III in Commercial Cookery.

Diploma: Completion of Australian Year 12 or equivalent, upper-intermediate English or IELTS 5.5, and SIT40521 Certificate IV in Kitchen Management.

Advanced Diploma: Completion of Australian Year 12 or equivalent, upper-intermediate English or IELTS 5.5, and SIT50422 Diploma of Hospitality Management through the Commercial Cookery Pathway.

Asia Pathway will review your academic and English evidence and confirm that each prerequisite is met before arranging progression to the next qualification.

Career opportunities

After Certificate III

Cook: Prepare and produce menu items with growing independence in commercial hospitality kitchens.

After Certificate IV

Chef: Coordinate food preparation and service while contributing to efficient kitchen operations.

Chef de Partie: Take responsibility for a kitchen section and support consistent service quality.

After the Diploma

Chef de Cuisine: Lead kitchen production and maintain culinary and operational standards.

Kitchen Manager: Coordinate staffing, budgets, inventory, safety and daily kitchen performance.

Sous Chef: Support senior kitchen leadership and supervise food preparation and service.

After the Advanced Diploma

Executive Chef: Provide senior culinary and operational leadership across a hospitality business.

Head Chef: Direct kitchen teams, menus, service standards and commercial performance.

Executive Sous Chef: Support executive kitchen management and coordinate high-level operations.

Continue toward a bachelor’s degree

After completing the Diploma or Advanced Diploma, students may pursue a bachelor’s degree at Stanley College or selected bachelor programs at other universities. Stanley College offers a Bachelor of Business with a major in Hospitality and Events Management for students who want to continue developing their business and leadership expertise.

Admission and any recognition of prior learning are assessed by the receiving institution.

2026–2027 tuition in USD

Certificate III tuition: Approximately USD 8,529, based on the listed international tuition of AUD 11,900.

Certificate IV, Diploma and Advanced Diploma tuition: Approximately USD 4,014 for each qualification, based on the listed international tuition of AUD 5,600 per stage.

Complete four-stage pathway tuition: Approximately USD 20,569, based on total listed tuition of AUD 28,700.

Who this pathway is for

Aspiring professional chefs: Students ready to transform an interest in cooking into structured commercial-kitchen expertise.

Future hospitality leaders: Learners who want to combine culinary skills with team leadership, operations and business management.

Career-focused international students: Applicants who value practical facilities, organised workplace training and a clear progression route from certificate to advanced diploma.

Apply with Asia Pathway

Asia Pathway will help you compare the four stages, confirm your academic and English eligibility, organise your application and plan the correct intake sequence for your goals.

Contact Asia Pathway for a personalised eligibility review and application plan for the Commercial Cookery and Hospitality Management Pathway at Stanley College.