Why choose this course?
Further your career pathway in commercial cookery with this qualification which provides you with extended skills to be able to work as a supervisor cook or team leader in a range of commercial kitchens. Gain the knowledge to lead a team and manage workplace conflict, whilst introducing food safety programs and maintaining hygiene and workplace health and safety. Your skills will become more advanced at the planning, preparing and cooking stages of food to ensure that all dietary requirements can be accommodated.
You will have access to the training kitchens and restaurant located on campus where you can practice your cooking skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to patrons at lunch and dinner sittings.
This course has been superseded with SIT40521 Certificate IV in Kitchen Management which is an equivalent qualification. You can still enrol in this course, however students will be transitioned into the new course from Semester 2, 2023.
Career opportunities
- Commercial Cook (non Trade status)
- Executive Cook (non trade status)
-
An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.
-
Completion of SIT30821 Certificate III in Commercial Cookery is required for entry into this course.
Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.
Your study options
Semester 2, 2023
- Tuition fee: $8,020
- Resources fee: $357
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- BSBTEC301 Design and produce business documents
- HLTAID011 Provide First Aid
- SITHCCC002 Prepare and present simple dishes
- SITHCCC011 Use cookery skills effectively
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITXCCS007 Enhance customer service experiences
The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices. Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.
Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen, a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 2, 2023
- Tuition fee: $8,020
- Resources fee: $650
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITHCCC015 Produce and serve food for buffets
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB005 Prepare and serve espresso coffee
- SITHFAB009 Conduct a product tasting for alcoholic beverages
- SITHFAB014 Provide table service of food and beverage
- SITHIND002 Source and use information on the hospitality industry
The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities. An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, industry journals, handouts and videos.
Facilities and equipment may include access to computer classrooms with printers and internet, legislation, regulations and codes of practice for managing diversity and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2024
- Tuition fee: $8,020
- Resources fee: $357
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- BSBTEC301 Design and produce business documents
- HLTAID011 Provide First Aid
- SITHCCC002 Prepare and present simple dishes
- SITHCCC011 Use cookery skills effectively
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITXCCS007 Enhance customer service experiences
The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices. Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.
Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen, a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2024
- Tuition fee: $8,020
- Resources fee: $650
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITHCCC015 Produce and serve food for buffets
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB005 Prepare and serve espresso coffee
- SITHFAB009 Conduct a product tasting for alcoholic beverages
- SITHFAB014 Provide table service of food and beverage
- SITHIND002 Source and use information on the hospitality industry
The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities. An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, industry journals, handouts and videos.
Facilities and equipment may include access to computer classrooms with printers and internet, legislation, regulations and codes of practice for managing diversity and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 2, 2024
- Tuition fee: $8,020
- Resources fee: $357
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- BSBTEC301 Design and produce business documents
- HLTAID011 Provide First Aid
- SITHCCC002 Prepare and present simple dishes
- SITHCCC011 Use cookery skills effectively
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITXCCS007 Enhance customer service experiences
The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices. Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.
Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen, a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 2, 2024
- Tuition fee: $8,020
- Resources fee: $650
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITHCCC015 Produce and serve food for buffets
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB005 Prepare and serve espresso coffee
- SITHFAB009 Conduct a product tasting for alcoholic beverages
- SITHFAB014 Provide table service of food and beverage
- SITHIND002 Source and use information on the hospitality industry
The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities. An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, industry journals, handouts and videos.
Facilities and equipment may include access to computer classrooms with printers and internet, legislation, regulations and codes of practice for managing diversity and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2025
- Tuition fee: $8,020
- Resources fee: $357
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- BSBTEC301 Design and produce business documents
- HLTAID011 Provide First Aid
- SITHCCC002 Prepare and present simple dishes
- SITHCCC011 Use cookery skills effectively
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITXCCS007 Enhance customer service experiences
The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices. Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.
Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen, a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2025
- Tuition fee: $8,020
- Resources fee: $650
- Materials fee: $0
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.
1 semester
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- 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, 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
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITHCCC015 Produce and serve food for buffets
- SITHCCC021 Prepare specialised food items
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB005 Prepare and serve espresso coffee
- SITHFAB009 Conduct a product tasting for alcoholic beverages
- SITHFAB014 Provide table service of food and beverage
- SITHIND002 Source and use information on the hospitality industry
The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities. An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, industry journals, handouts and videos.
Facilities and equipment may include access to computer classrooms with printers and internet, legislation, regulations and codes of practice for managing diversity and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).
For information about pathways from TAFE to university, view our Pathways to university page.
How to apply
Apply to study at TAFE in six steps:
- find a course;
- check entry requirements;
- submit an application;
- accept your offer and pay;
- apply for your student visa; and
- receive your visa and come to Australia for your studies.
View our TAFE application process for detailed advice
Cutoff dates to apply for TAFE Semester 2, 2023:
- Students not in Australia: applications close Friday 19 May 2023.
- Students already in Australia: applications will be assessed depending on availability.
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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.