We are excited to announce that has a new look.
Read more

Commercial Cookery

Commercial Cookery

SIT30821

AQF Level: III
Certificate III in Commercial Cookery
CRICOS 109778M
General Award
Apprenticeship

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 6.0 overall score.
Where ELICOS courses, from other providers, only state the equivalence to the overall IELTS score, a minimum band score is not required.

Pearson Test of Academic English (PTE Academic)

Overall score of 50

Cambridge Certificate of English (CAE)

Overall score of 169

Occupational English Test (OET)

B for each test component

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

SIT40521

AQF Level: IV
Certificate IV in Kitchen Management
CRICOS 109640G
General Award

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 6.0 overall score.
Where ELICOS courses, from other providers, only state the equivalence to the overall IELTS score, a minimum band score is not required.

Pearson Test of Academic English (PTE Academic)

Overall score of 50

Cambridge Certificate of English (CAE)

Overall score of 169

Occupational English Test (OET)

B for each test component

 

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
Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
Click outside to hide the comparison bar
Compare