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Commercial Cookery

Commercial Cookery

SIT30816

AQF Level: III
Certificate III in Commercial Cookery
CRICOS 095105E
$9,000 AUD

Course Overview

This qualification reflects the role of commercial 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, use plans, policies, and procedures to guide work activities.

Career Pathways

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

Learning Outcomes

Learn cooking techniques required for a range of cuisines, as well as menu planning, communication, and teamwork.

Study Pathways

Direct entry to CRICOS 095104F | SIT40516 Certificate IV in Commercial Cookery.

Delivery Mode

Classroom based face-to-face, kitchen based face-to-face, work placement and self-directed.

International Students Requirements:

Special Requirement:

Academic Entry Requirement:

RPL and Credit Transfer:

English Entry Requirement:

Domestic Students Requirements:

Special Requirement:

Academic Entry Requirement:

RPL and Credit Transfer:

Recognised English Pathways for International Students

English Language Requirements
Successful completion of the following qualifications has been recognised as equivalent to the IELTS 5.5 overall score.
Where ELICOS courses, from other providers, only state the equivalence to the overall IELTS score, a minimum band score is not required.

Name of Course/Test

IELTS 5.5 overall with a minimum of 5.0 in all bands

TOEFL (Test of English as a Foreign Language) – iBT

Score of 46, with reading: 4-7, listening: 4-6, speaking: 14-15, and writing: 14-17

Pearsons Test of English (PTE) Academic

Minimum 36 with 29 in all for communicative skills ((listening, reading, writing and speaking)

Occupational English Test OET

Score of 200-290

Cambridge Certificate of Advanced English (CAE)

Overall score of 162 with a minimum of 154 in all bands

Cambridge First Certificate of English (FCE)

Intensive English Language Institute (IELI)

English for Academic Purposes 2 (C grade)

English College of Adelaide

English for Direct Entry Level 1, C grade in all skills

South Australian College of English (SACE)

English for Tertiary Studies I

Eynesbury College

English for Academic Purposes (EAP2)

Eynesbury Foundation Students Program, score of

250/500 with score of 55% or higher for Language & Communication subject

Kaplan International English (KIE)

Intensive English, Higher Intermediate or above

TAFE SA English Language Centre

English for Academic Purposes (EAP20) 

International Baccalaureate

English A or B grade (score of 5-7)

ILSC Language Schools

12 weeks of the EAP Program or 12 weeks of the IELTS Mastery Program, achieving I3 level

CORE
ELECTIVES

Key Skills Developed

Certificate III in Commercial Cookery

Food Production
Team Effectiveness
Menu Planning
Health & Hygiene
Workplace Culture

Assessment Methods

Certificate III in Commercial Cookery

Testing
Projects
Observations

SIT40516

AQF Level: IV
Certificate IV in Commercial Cookery
CRICOS 095104F
$11,000 AUD

Course Overview

This qualification reflects the role of commercial cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Career Pathways

This qualification provides a pathway to work as a commercial chef in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Possible job titles include, but not limited to Chef/Chef de partie.

Learning Outcomes

Develop an in-depth understanding of kitchen, finance and team management to enable you to take a leadership role.

Study Pathways

Direct entry to SIT50416 – Diploma of Hospitality Management, which leads to credit with our university partners in Australia.

Delivery Mode

Classroom based face-to-face, kitchen based face-to-face, work placement and self-directed.

International Students Requirements:

Special Requirement:

Academic Entry Requirement:

RPL and Credit Transfer:

English Entry Requirement:

Domestic Students Requirements:

Special Requirement:

Academic Entry Requirement:

RPL and Credit Transfer:

Recognised English Pathways for International Students

English Language Requirements
Successful completion of the following qualifications has been recognised as equivalent to the IELTS 5.5 overall score.
Where ELICOS courses, from other providers, only state the equivalence to the overall IELTS score, a minimum band score is not required.

Name of Course/Test

IELTS 5.5 overall with a minimum of 5.0 in all bands

TOEFL (Test of English as a Foreign Language) – iBT

Score of 46, with reading: 4-7, listening: 4-6, speaking: 14-15, and writing: 14-17

Pearsons Test of English (PTE) Academic

Minimum 36 with 29 in all for communicative skills ((listening, reading, writing and speaking)

Occupational English Test OET

Score of 200-290

Cambridge Certificate of Advanced English (CAE)

Overall score of 162 with a minimum of 154 in all bands

Cambridge First Certificate of English (FCE)

Intensive English Language Institute (IELI)

English for Academic Purposes 2 (C grade)

English College of Adelaide

English for Direct Entry Level 1, C grade in all skills

South Australian College of English (SACE)

English for Tertiary Studies I

Eynesbury College

English for Academic Purposes (EAP2)

Eynesbury Foundation Students Program, score of

250/500 with score of 55% or higher for Language & Communication subject

Kaplan International English (KIE)

Intensive English, Higher Intermediate or above

TAFE SA English Language Centre

English for Academic Purposes (EAP20) 

International Baccalaureate

English A or B grade (score of 5-7)

ILSC Language Schools

12 weeks of the EAP Program or 12 weeks of the IELTS Mastery Program, achieving I3 level

CORE
ELECTIVES

Key Skills Developed

Certificate IV in Commercial Cookery

Team Leadership
Menu Budgeting
Menu Planning
Health & Hygiene
Workplace Culture

Assessment Methods

Certificate IV in Commercial Cookery

Testing
Projects
Observations
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