Minimum 18 years of age
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
For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training. You can apply for police clearance online or in person.
This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. Students are required to complete the Certificate III in Commercial Cookery units in their first year. Throughout the first year, students develop extensive practical food preparation cooking and presentation skills. In second year, student will develop kitchen management and leadership skills.
This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of face to face theory delivery, practical training sessions in commercial hotel kitchens and industry work placement programs.
Students are required to undertake industry workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.
CRICOS Course Code: 093051G
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Units of Competency:
This course consists of 33 units of competence with 27 core units and 6 elective units as listed below:
Unit Name
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Manage conflict
Manage finances within a budget
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
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Elective Units,
Participate in environmentally sustainable work practices
Use cookery skills effectively
Work effectively with others
Participate in safe work practices
Prepare and present simple dishes
Comply with infection prevention and control policies and procedures
Articulation
Upon completion of Certificate IV, students can continue to study Diploma of Hospitality (Commercial Cookery Specialisation)
At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as
Chef
Chef de partie
Chef de cuisine
OSHC: 530$ per year
