Satisfactory completion of Year 11 or equivalent.
Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Satisfactory completion of the Certificate III in Commercial Cookery.
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 have a supervisory or team leading role in the kitchen. You would operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Qualifications & Skills Covered
This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. To complete the qualification you are required to complete all 26 core units and 7 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: 094564G
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Course Units
Core
Coach others in job skills
Coordinate cooking operations
Develop menus for special dietary requirements
Implement and monitor environmentally sustainable work practices
Implement and monitor work health and safety practices
Lead and manage people
Maintain the quality of perishable items
Manage conflict
Manage diversity in the workplace
Manage finances within a budget
Monitor work operations
Participate in safe food handling 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
Elective
Carry out basic workplace calculations
Clean kitchen premises and equipment
Develop and use complex spreadsheets
Enhance customer service experiences
Handle and serve cheese
Interpret financial information
Participate in environmentally sustainable work practices
Participate in safe work practices
Prepare and present simple dishes
Prepare curry pastes and powders
Use cookery skills effectively
Work effectively with others
This qualification provides a pathway to work as a Chef, chef de partie, or sous chef in a small hospitality establishment.
OSHC: 530 ($) AUD per year
