Students need to be 18 years of age or over
Satisfactory completion of Australian Year 10 qualification equivalent
IELTS 5.5 or equivalent is required
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
CRICOS Course Code: 102508A
More info: Click here
Units of study
Unit name
Use hygienic practices for food safety
Participate in safe food handling practices
Prepare appetisers and salads
Prepare vegetable, fruit, egg and farinaceous dishes
Use food preparation equipment
Clean kitchen premises and equipment
Prepare poultry dishes
Prepare seafood dishes
Prepare stocks, sauces and soups
Prepare dishes using basic methods of cookery
Maintain the quality of perishable items
Prepare meat dishes
Produce cakes, pastries and breads
Produce desserts
Plan and cost basic menus
Prepare food to meet special dietary requirements
Monitor work operations
Coach others in job skills
Coordinate cooking operations
Work effectively as a cook
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Manage confiict
Manage finances within a budget
Lead and manage people
Implement and monitor work health and safety practices
Develop menus for special dietary requirements
Roster staff
Recruit, select and induct staff
Source and use information on the hospitality industry
Provide responsible service of alcohol
Handle and serve cheese
Prepare and present sandwiches
Pathway
Certificate IV in Commercial Cookery -> Diploma of Hospitality Management -> Advanced Diploma of Hospitality Management
Possible job titles
- Chef
- Chef de partie
OSHC: 530 ($) AUD per year
