Course Description:

Students will develop the skills and acquire the knowledge required to become competent and qualified commercial cooks. Students will undertake work experience in hospitality enterprises where food is prepared and served. This includes restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Students may also be given the responsibility to provide technical advice and support for a team. This qualification is suitable for an Australian apprenticeship pathway (Only local students are eligible for apprenticeship). This course includes classroom and work-based training. Students must have approved toolkit and wear approved uniform when working in the kitchen

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

Timing/Loading:

20 hours/week
Specific days will be advised during orientation

Inclusive of 240 hours of work-based training at an approved restaurant.

Resource Fees:

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

Tuition Fees:

$16,500

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.

Duration:

Total: 48 weeks
(40 weeks study + 8 weeks break)
Two Semesters

Course Content:

BSBSUS201         Participate in environmentally sustainable work practices

BSBWOR203        Work effectively with others

SITHCCC001        Use food preparation equipment

SITHCCC005        Prepare dishes using basic methods of cookery

SITHCCC006        Prepare appetisers and salads

SITHCCC007        Prepare stocks, sauces and soups

SITHCCC008        Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012        Prepare poultry dishes

SITHCCC013        Prepare seafood dishes

SITHCCC014        Prepare meat dishes

SITHCCC018        Prepare food to meet special dietary requirements

SITHCCC019        Produce cakes, pastries and breads

SITHCCC020        Work effectively as a cook

SITHKOP001        Clean kitchen premises and equipment

SITHKOP002        Plan and cost basic menus

SITHPAT006        Produce desserts

SITXFSA001         Use hygienic practices for food safety

SITXFSA002         Participate in safe food handling practices

SITXHRM001       Coach others in job skills

SITXINV002         Maintain the quality of perishable items

SITXWHS001       Participate in safe work practices

BSBSUS401         Implement and monitor environmentally sustainable work practices

SITHKOP004        Develop menus for special dietary requirements

SITHKOP005        Coordinate cooking operations

SITXWHS003       Implement and monitor work health and safety practices

Assessment Methods:

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

Employment Opportunities:

Commercial Cook

Further Education:

SIT40516 Certificate IV in Commercial Cookery (093448J)

Intake Dates 2021/22

11/10/2021 - Term 4
31/01/2022 - Term 1
25/04/2022 - Term 2
18/7/2022 - Term 3
10/10/2022 - Term 4