National Provider Code No. 51259 | CRICOS Code 02543G

Course Description:

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

Modes of delivery for this course are face-to-face class and online learning.


20 hours/week
Specific days will be advised during orientation

Inclusive of 192 hours of work-based training at an approved commercial kitchen or restaurant.

Resource Fees:

$1,500 (Including Uniform, Tool Kit and other resources)

Tuition Fees:


Entry Requirements:

  • Australian Year 10 (or equivalent)
  • IELTS 5.5 overall (or equivalent) with no band score less than 5.0

Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.

Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.


Total: 52 weeks
(40 weeks study + 12 weeks break)
Two Semesters

Course Content:

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

SITHCCC025 Prepare and present sandwiches

SITHCCC038 Produce and serve food for buffets

SITHCCC040 Prepare and serve cheese

SITXCCS014 Provide service to customers

SITXINV007 Purchase goods

Assessment Methods:

  • Reports
  • Exams
  • Role playing
  • Case studies
  • Group projects
  • Observations
  • Presentations
  • Problem solving
  • Work-based training
  • Verbal interactions
  • Practical demonstrations

Employment Opportunities:

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Further Education:

SIT40521 Certificate IV in Kitchen Management (109654A)

Intake Dates 2023/24

30/01/2023 Term 1
24/04/2023 Term 2
17/07/2023 Term 3
09/10/2023 Term 4
29/01/2024 Term 1 2024