Overview

This qualification is a vocational training program that provides students with the knowledge and skills necessary to work as a commercial cook in the hospitality industry. The curriculum typically includes a combination of theoretical and practical instruction in areas such as food preparation, cooking techniques, kitchen operations, menu planning, and food safety and sanitation. Upon completion of the program, students are expected to have a comprehensive understanding of the commercial cooking industry and be able to work in various kitchen settings.

Duration

This is a 52 weeks full time course. Students may be able to enrol on a part-time basis. Please contact us to discuss part-time options.

Duration

This is a 52 weeks full time course. Students may be able to enrol on a part-time basis. Please contact us to discuss part-time options.

Fees

Tuition Fees: $20,050
Course Language: English

Entry Requirements

  • Minimum 18 years of age
  • Be an Australian citizen/Permanent Resident or hold a valid visa for the duration (e.g. Subclass 500 - Student Visa)
  • Basic computing skills and have access to a modern computer with internet
  • Complete a test to assess your LLN- language, literacy and numeracy skills or have a valid English Language Test (i.e. IELTS or PTE).
  • A minimum overall score of 6 is required for candidates with IELTS with a minimum score of 5.5 in each band. Comparable PTE results will also be accepted.

Delivery Method

The course is delivered in class, and face-to-face. Students will be required to attend lectures in the designated campus

Units Covered in this course

Students must complete 25 units, 20 core and 5 elective, in order to be deemed competent.

  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC043* Work effectively as a cook
  • SITHKOP009* Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016* Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006* Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
  • SITHCCC026* Package prepared foodstuffs
  • SITHCCC038* Produce and serve food for buffets
  • SITHCCC040* Prepare and serve cheese
  • BSBSUS211 Participate in sustainable work practices
  • SITXWHS006 Identify hazards, assess and control safety risks

Fees

Tuition Fees: $18,000

Non-Tuition Fees: $2,250

Total Fees: $20,250

Course Language: English