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

Installment Plan:

Monthly direct debit


20 hours/week
Specific days will be advised during orientation

Inclusive of 240 hours of work-based training during the course.

Resource Fees:

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

Tuition Fees:


Entry Requirements:

WACE / Cert II (or greater)

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.


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
HLTAID003 – Provide First Aid*
SITHCCC001 – Use Food Preparation Equipment
SITHCCC003 – Prepare and Present Sandwiches
SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery
SITHCCC006 – Prepare Appetisers and Salads
SITHCCC007 – Prepare Stocks, Sauces and Soups
SITHCCC008 – Prepare Vegetable, Fruit, Eggs 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
SITXCCS006 – Provide Service to Customers
SITXFSA001 – Use Hygienic Practices for Food Safety
SITXFSA002 – Participate in Safe Food Handling Practices
SITXHRM001 – Coach Others in Job Skills
SITXINV001 – Receive and Store Stock
SITXINV002 – Maintain the Quality of Perishable Items
SITXWHS001 – Participate in Safe Work Practices

*Will be administered by ActFasTraining under the auspice of Safety Corp Pty Ltd (RTO Provider No. 91694)

Assessment Methods:

  • Reports
  • Interviews
  • Role playing
  • Case studies
  • Group projects
  • Observations
  • Presentations
  • Problem solving
  • Verbal interactions
  • Practical demonstrations

Employment Opportunities:

Commercial Cook

Further Education:

SIT40516 Certificate IV in Commercial Cookery