About the course
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook. This course has an emphasis on commercial cookery and kitchen management, the course covers all aspects of employment in this hospitality industry.
Employment outcomes resulting from the completion of this course may include the following roles:
International students must satisfy the following conditions:
- An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent.
- 18 years and above with a High School Certificate (Year 12)
This course will be delivered over 46 weeks, which comprises of 40 study weeks and 6 weeks of holiday.
Delivery mode and Assessment
The course is delivered over 20 hours per week. The course includes two 8 hour days per week for practical training in a commercial kitchen and theory training room. The course also includes 4 hours per week of self-directed learning.
All Choice Business College cookery programs have a requirement that students must gain work experience in the hospitality industry. All students are expected to accrue up to 240 hours of experience per year.
Students will complete 48 complete food service periods in a workplace environment for the unit SITHCCC020 Work effectively as a cook (see appendix 2). Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s workplace log book.
All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 43 – 46 for completion of the food service shifts. Students who are unable to find a suitable work experience venue will be assisted by Choice Business College in finding a suitable venue.
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.
An average of 10-15 hours of self-study per week is also required in this course.
Total number of units = 25
21 core units plus
4 elective units
|SITXFSA001||Use hygienic practices for food safety (core)|
|SITHCCC001||Use food preparation equipment * (core)|
|SITHCCC005||Prepare dishes using basic methods of cookery * (core)|
|SITHCCC006||Prepare appetisers and salads * (core)|
|SITHCCC007||Prepare stocks, sauces and soups * (core)|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes * (core)|
|SITHCCC012||Prepare poultry dishes * (core)|
|SITHCCC013||Prepare seafood dishes * (core)|
|SITHCCC014||Prepare meat dishes * (core)|
|SITHCCC018||Prepare food to meet special dietary requirements * (core)|
|SITHCCC019||Produce cakes, pastries and breads * (core)|
|SITHCCC020||Work effectively as a cook * (core)|
|SITHKOP001||Clean kitchen premises and equipment * (core)|
|SITHKOP002||Plan and cost basic menus (core)|
|SITHPAT006||Produce desserts * (core)|
|BSBSUS201||Participate in environmentally sustainable work practices (core)|
|SITXFSA002||Participate in safe food handling practices (core)|
|SITXHRM001||Coach others in job skills (core)|
|SITXINV002||Maintain the quality of perishable items (core)|
|BSBWOR203||Work effectively with others (core)|
|SITXWHS001||Participate in safe work practices (core)|
|SITHCCC017||Handle & serve cheese* (elective)|
|SITHCCC003||Prepare and present sandwiches* (elective)|
|SITHKOP004||Develop menus for special dietary requirements* (elective)|
|SITHCCC004||Package prepared foodstuffs* (elective)|
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
Student may choose alternate elective units of competency subject to their availability and the rules of the training package.
Upon successful completion of SIT30816 Certificate III in Commercial Cookery the student may pursue SIT40516 Certificate IV in Commercial Cookery.
Recognition of Prior Learning
We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
Fees & Intakes
Please refer to International fees schedule on our website
Gold Coast, Sydney and Melbourne
Kitchen Practicals held at:
Gold Coast – G105 Australia Fair Shopping Centre, Southport QLD 4215
Sydney – 51-61 South St Granville NSW 2142 (Grand Royale)
Melbourne – 17-21 Buckhurst Street, South Melbourne Vic 3205 (Urban Kitchen)