* Uniform - From,Shoes - From,Equipment - From
Cambridge Overseas School Certificate or GCE O levels with credit average in 3 subjects.
IELTS (Academic module): Overall 5.5 (no band below 5.0)
TOEFL iBT (Internet-based): 69-79 with n band less than 14
TOEFL Paper: 523 (with a min. TWE 3.5)
TOEFL CBT (Combuted-based) 193 (with a min.TWE 3.5)
PTE Academic: 46 with no communicative skill score less than 40
TOEIC: Listening and Reading 650-700, Speaking 150, Writing 13
Learn fundamental skills and develop knowledge in a wide range of subjects to become job ready. This course lays the foundations of restaurant cookery, knife skills, food safety practices and more. On graduation, you'll have the skills to work as a qualified cook, kitchen manager, commis chef or food business owner.
Angliss practical classes have no more than 15 people, so you'll enjoy plenty of one-on-one time with our trainers, allowing you to fully develop your technique and skills.
Your studies in commercial cookery will also equip you with skills in financial, team and kitchen management so you'll be trained across every aspect of running a busy kitchen while keeping operations running smoothly.
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STAGE 1
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019 Produce cakes, pastries and breads
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
BSBWOR203 Work Effectively with Others
SITHKOP001 Clean kitchen premises and equipment
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXCOM005 Manage Conflict
STAGE 2
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in safe food handling practices
SITHCCC020 Work effectively as a cook
SITHCCC021 Prepare specialised food items
SITHCCC016 Produce Pates and Terrines
SITXINV003 Purchase goods
Study Paths
On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into the Bachelor of Culinary Management offered by William Angliss Institute.
Certificate III in Commercial Cookery
Certificate iv in commercial cookery -> Diploma of hospitality management -> Advanced diploma of hospitality management
Certificate iv in commercial cookery-> Certificate iv in patisserie -> Diploma of hospitality management -> Advanced diploma of hospitality management -> Bachelor of culinary management
A range of resources and fact sheets are available on searching for work, volunteer rights and responsibilities, applying for jobs (resumes, cover letters and samples) and preparing for interviews. Access hard copies at the Student Lounge or online via CareerHub.
OSHC: 530 Aud per year
