Course Description:

This is the minimum qualification specified by Trades Recognition Australia to be recognised as a Chef in Australia. This course builds on and refines the competencies students acquired while completing their Cert III in Commercial Cookery. Students will graduate with the skills and abilities required to enter the market, job ready, as competent and qualified chefs or cooks in a supervisory or lead position. This course will be delivered exclusively via classroom training.

Instalment Plan:

Monthly direct debit


20 hours/week
​Specific days will be advised during orientation

Resource Fees:


Tuition Fees:


Entry Requirements:

  • WACE / Cert III (or greater)
  • Completion of Cert III in Commercial Cookery or obtain RPL or credit transfer for required units

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: 26 weeks
(22 weeks study + 4 weeks break)
One Semester

Course Content:

BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work practices
SITXWHS003 – Implement and monitor work health and safety practices
SITXHRM001 – Coach others in job skills
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Produce dishes using basic methods of cookery
SITHCCC006 – Produce appetisers and salads
SITHCCC007 – Produce stocks, sauces and soups
SITHCCC008 – Produce vegetable, fruit, eggs and farinaceous
SITHCCC012 – Produce poultry dishes
SITHCCC013 – Produce 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
SITXINV002 – Maintain the quality of perishable items
SITHKOP002 – Plan and cost basic menus
SITHPAT006 – Produce desserts
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate is safe food handling practices
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
HLTAID003* – Provide first aid
SITXINV003 – Purchase goods
SITXINV004 – Control stock
SITHFAB016 – Provide advice on food
SITHIND002 – Source and use information on the hospitality industry
SITHKOP003 – Plan and display buffets
BSBCMM301 – Process customers’ complaints

*Will be delivered by a qualified First Aid Trainer engaged by the college

Assessment Methods:

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

Employment Opportunities:

  • Chef
  • Chef de Partie

Further Education:

SIT50416 Diploma of Hospitality Management

Intake Dates 2021

11/01/21 - TERM 1
12/04/21 - TERM 2
12/07/21 - TERM 3
12/10/21 - TERM 4