* Uniform - From,Shoes - From,Equipment - From
Cambridge Overseas School Certificate or GCE O levels with credit average in 3 subjects.
IELTS (Academic module): Overall 5.5 (no band below 5.0)
TOEFL iBT (Internet-based): 69-79 with n band less than 14
TOEFL Paper: 523 (with a min. TWE 3.5)
TOEFL CBT (Combuted-based) 193 (with a min.TWE 3.5)
PTE Academic: 46 with no communicative skill score less than 40
TOEIC: Listening and Reading 650-700, Speaking 150, Writing 13
Build on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.
Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.
With this course, you'll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.
More Info: click here
UNITS
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019 Produce cakes, pastries and breads
SITHCCC012 Prepare poultry dishes
SITXCOM005 Manage Conflict
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITHKOP001 Clean kitchen premises and equipment
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in Safe Food Handling Practices
SITXINV003 Purchase goods
SITHCCC021 Prepare specialised food items
UNITS
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in safe food handling practices
SITXINV003 Purchase goods
SITHCCC020 Work effectively as a cook
SITHCCC016 Produce pates and terrines
SITHCCC021 Prepare specialised food items
SITHPAT006 Produce desserts
UNITS
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage Finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXWHS003 Implement and monitor work health and safety practices
SITHCCC009 Produce cook-chill and cook-freeze foods
Study Paths
On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into the Bachelor of Culinary Management offered by William Angliss Institute.
Certificate III in Commercial Cookery
Certificate iv in commercial cookery -> Diploma of hospitality management -> Advanced diploma of hospitality management
Certificate iv in commercial cookery-> Certificate iv in patisserie -> Diploma of hospitality management -> Advanced diploma of hospitality management -> Bachelor of culinary management
A range of resources and fact sheets are available on searching for work, volunteer rights and responsibilities, applying for jobs (resumes, cover letters and samples) and preparing for interviews. Access hard copies at the Student Lounge or online via CareerHub.
OSHC: 530 Aud per year
