Satisfactory completion of Year 10 or overseas equivalent.
Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Indian, Pakistani, Bangladeshi and Nepalese students need satisfactory completion of Year 12 or overseas equivalent 60% in the top 4 subjects (excluding native language) for all courses (i.e. Cert III, Cert IV, Diploma, Advanced Diploma and Associate Degree) If student has needed to re-sit for their exam, student also need to provide all exam results. Not accepting Punjab State Board or Haryana State Board HS results only – need to present a Central Board result exam or a higher qualification.
Description
This course is for commercial cooks who use a wide range of cookery skills. You would use discretion and judgement and have a sound knowledge of kitchen operations to prepare food and menu items. The job role would include working with some independence and under limited supervision and may provide operational advice and support to team members.
Qualifications & Skills Covered
This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 21 core units and 4 elective units.
Course Notes
Students may wish to consider a package consisting of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Diploma of Hospitality Management and the Bachelor of Tourism, Hospitality and Events Management.
Students would typically complete a Commercial Cookery package of a Certificate III in Commercial Cookery, a Certificate IV in Commercial Cookery and an Advanced Diploma of Hospitality Management for a total duration of 2 academic years (4 semesters). Students will complete Certificate IV and part of the Advanced Diploma concurrently during the 3rd semester of the package of courses. Students choosing to exit with a Certificate IV (and not complete the Advanced Diploma) will complete the Certificate III & Certificate IV qualifications within 1.5 academic years.
CRICOS Code: 094563J
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Course Units
Core
Clean kitchen premises and equipment
Coach others in job skills
Maintain the quality of perishable items
Participate in environmentally sustainable work practices
Participate in safe food handling practices
Participate in safe work practices
Plan and cost basic menus
Prepare appetisers and salads
Prepare dishes using basic methods of cookery
Prepare food to meet special dietary requirements
Prepare meat dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Produce cakes, pastries and breads
Produce desserts
Use food preparation equipment
Use hygienic practices for food safety
Work effectively as a cook
Work effectively with others
Elective
Carry out basic workplace calculations
Develop menus for special dietary requirements
Handle and serve cheese
Prepare and present sandwiches
Prepare and present simple dishes
Prepare curry pastes and powders
Receive and store stock
Use cookery skills effectively
This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, sous chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).
OSHC: 530 ($) AUD per year
