Year 11 or equivalent certificate of senior secondary education.
Age Requirements: Minimum 18 years of age
Recommended English Level: IELTS 5.5 (If the level of English is insufficient, a suitable course can be arranged.)
*Students must complete the Certificate III in Commercial Cookery (SIT30816) before progressing to Certificate IV in Commercial Cookery (SIT40516)
The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad. It is an exciting and a fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs.
This course will fast-track your career by preparing you with strong foundation of skills and practical knowledge needed to lead a service team and the understanding needed to thrive as a Chef/ Cook in a leading hotel, restaurant or other businesses within the hospitality and tourism industries.
On completion, graduates will have the knowledge and experience to work as Cook, Chef or Chef De Partie in a hospitality business.
Our Commercial Cookery courses have been developed according to the requirements of the Tourism, Travel and Hospitality Training Package (SIT), in consultation with our industry partners and have been approved for delivery by the Australian Skills Quality Authority (ASQA). They are nationally recognised qualifications within the Australian Qualifications Framework (AQF).
Training is delivered in stages which correspond to AQF Levels III and IV. The preferred pathway for a qualification is for students to complete the requirements of the previous level qualification before progressing to the next level. We aim to equip our graduates with the necessary skills and knowledge to enable them to successfully satisfy the demands of the industry.
Course Delivery & Assessment Methods
Certificate IV in Commercial Cookery (SIT40516)
The program is delivered over 20 hours per week over 50 college weeks. In addition, students will also participate in work based training for a total of 400 hours over 20 college weeks.
The work based training must be done in an industry workplace host organisation approved by AAPoly.
Assessment methodology may include but is not limited to observations, projects/reports, case studies, role plays, exercises, activities, and written/oral tasks including multiple choice, question and short answer, essay, work based training portfolio/ journal and presentation.
CRICOS Code 093670C
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Certificate III In Commercial Cookery
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs 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 (Work Based Training Unit of Competence)
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Prepare and present sandwiches
Produce and serve food for buffets
Develop menus for special dietary requirements
Receive and store stock
Certificate IV in Commercial Cookery
Monitor work operations
Implement and monitor work health and safety practices
Manage finances within a budget
Manage diversity in the workplace
Lead and manage people
Implement and monitor environmentally sustainable work practices
Coordinate cooking operations (Work Based Training Unit of Competence)
Develop and implement a food safety program
Develop and manage quality customer service practices
Enhance customer service experiences
Prepare and monitor budgets
Chef, Chef De Partie
OSHC: 530 ($) AUD per year