International students on student visas must be a minimum of 18 years of age before they can be offered a place to study at Australian Professional Skills Institute.
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test administered by APSI*.
The minimum entry level of English proficiency for all APSI courses is the equivalent of Academic IELTS 5.5 with no individual band less than 5.0. English tests are only valid for 2 years.
The following English language tests are recognised and accepted by Australian Professional Skills Institute:
English Language Test Name and Scores, Entry level for APSI
IELTS (Academic) overall: 5.5, with no individual band less than: 5.0
IELTS (General) overall: 6.0, with no individual band less than: 5.5
TOEFL paper based, 527
TOEFL internet based, 46
Cambridge English Advanced, 162
Pearson PTE Academic, 42
Minimum 18 years of age (for international students only)
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
This course is not suitable for persons unable to handle sugar or dairy products.
Qualifying as a chef in Australia is now more flexible than ever. This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.
Both International and Australian domestic students can enrol in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in Western Australia.
With this qualification, students will be able to work in a variety of venues where food is prepared and served. The course includes eight subjects designed to reflect the modern kitchen skill sets required of all chefs.
Course subjects include planning, organising, preparing and presenting food such as appetisers, stocks, meats, seafood and poultry, desserts and pastries, following health and safety procedures, maintaining kitchen premises, developing hospitality industry knowledge, developing cost effective menus and preparing food according to dietary and cultural needs.
Students are required to do hands-on practical training in Australian Professional Skills Institute’s fully operational commercial training kitchens. At the end of theory and practical training, all students are required to undertake compulsory workplace training throughout the course. Workplace training is an integral part of the training and assessment for this qualification. All students are required to work in an appropriate hospitality establishment such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops as a trainee chef.
CRICOS Course Code: 093050J
Units of Competency:
This course consists of 25 units of competence with 21 core units and 4 elective units as listed below:
Unit Name
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Elective Units,
Use cookery skills effectively
Prepare simple dishes
Source and use information on the hospitality industry
Comply with infection prevention and control policies and procedures
Upon completion of Certificate III in commercial cookery, students can continue to study Certificate IV in Commercial Cookery with credit transfer. The course duration for Certificate IV in Commercial Cookery will be reduced to 6 months with credit transfer.
Commis Chef
Cook
Assistant cook.
OSHC: 530$ per year
