* material fee
Students must be over 18 years of age at the time of course commencement.Students must secure an appropriate visa that allows them to study in an Australian Registered Training Organisation prior to course commencement.
Academic Entry Requirements
To gain admission into this course, students must have successfully completed year 11 or secondary studies in their home country equivalent to Australian Year 11*.
(*Subject to the assessment level of that country and the course undertaken there. For more information please visit Ashton College’s website.)
English Requirement
International Students applying for this qualification must have a minimum English language proficiency of IELTS 5.5 (overall band) or an equivalent exam result recognised by the Department of Home Affairs.
Other equivalent English language proficiency level is deemed one of the following:
International English Language Testing System
Minimum test score: 5.5
Minimum test score where combined with at least 10 weeks ELICOS: 5
Minimum test score where combined with at least 20 weeks ELICOS: 4.5
*Test of English as a Foreign Language (TOEFL) paper based
Minimum test score: 527
Minimum test score where combined with at least 10 weeks ELICOS: 500
Minimum test score where combined with at least 20 weeks ELICOS: 450
TOEFL internet based test
Minimum test score: 46
Minimum test score where combined with at least 10 weeks ELICOS: 35
Minimum test score where combined with at least 20 weeks ELICOS: 32
Cambridge English: Advanced (Certificate in Advanced English)
Minimum test score: 162
Minimum test score where combined with at least 10 weeks ELICOS: 154
Minimum test score where combined with at least 20 weeks ELICOS: 147
Pearson Test of English Academic
Minimum test score: 42
Minimum test score where combined with at least 10 weeks ELICOS: 36
Minimum test score where combined with at least 20 weeks ELICOS: 130
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.
More info: Click here
Unit title
Use hygienic practices for food safety**
Clean kitchen premises and equipment*
Participate in safe work practices
Identify hazards, assess and control safety risks
Receive and store stock
Maintain the quality of perishable items*
Participate in safe food handling practices*
Use food preparation equipment*
Prepare dishes using basic methods of cookery*
Prepare food to meet special dietary requirements*
Prepare appetisers and salads*
Prepare vegetable, fruit, egg and farinaceous dishes*
Source and use information on the hospitality industry
Work effectively as a cook*^
Prepare stocks, sauces and soups*
Prepare poultry dishes*
Prepare Seafood Dishes*
Prepare meat dishes*
Work effectively with others
Produce cakes, pastries and breads*
Produce desserts*
Coach others in job skills
Participate in environmentally sustainable work practices
Plan and cost basic menus*
Develop menus for special dietary requirements*
Students who successfully complete this qualification may progress onto:
A range of Diploma level qualifications within the BSB Business Services Training Package, or other Training Packages.
Successful completion of this qualification may lead to various job opportunities and titles across different industry sectors such as:
Administrator
Project officer
OSHC: 530 ($) AUD per year
