Entry into this program requires International Students to fulfill requirements as listed below:
• Must be 18 years of age or over
• Completed year 12 (HSC or equivalent)
Minimum 5.5 IELTS score or equivalent as per the following:
a. TOEFL iBT: 46
b. PTE Academic: 42
c. OET: B for each test component
d. Cambridge English: Advanced (CAE) 162
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification is also suited to the needs of individuals with little or no vocational experience, but who possess sound skills and knowledge within cookery that they would like to develop in order to create further educational and employment opportunities.
This course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
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Students need to complete 25 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:
21 core units plus
4 elective units
Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:
Unit Name
Use food preparation equipment
Use hygienic practices for food safety
Participate in safe work practices
Prepare dishes using basic methods of cookery
Work effectively with others
Clean kitchen premises and equipment
Prepare appetisers and salads
Maintain the quality of perishable items
Communicate in the workplace
Prepare vegetable, fruit, egg and farinaceous dishes
Handle and serve cheese
Participate in environmentally sustainable work practices
Prepare stocks, sauces and soups
Prepare poultry dishes
Prepare food to meet special dietary requirements
Prepare seafood dishes
Plan and cost basic menus
Produce cakes, pastries and breads
Participate in safe food handling practices
Prepare meat dishes
Produce desserts
Identify hazards, assess and control safety risks
Coach others in job skills
Receive and store stock
Work effectively as a cook
After achieving the SIT30816 Certificate III in Commercial Cookery, student may choose to undertake SIT40516 Certificate IV in Commercial Cookery or other relevant qualifications.
Students are provided with advice on employment and training options throughout the delivery of the program.
Job roles and titles may vary across different industry sectors. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Overseas student health cover: $550 per year
