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.
Employment outcomes resulting from the completion of this course may include the following roles
- Chef de Partie
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 75 weeks which comprises of 63 study weeks and 12 weeks of holiday.
Delivery mode and Assessment
The course is delivered face-to-face, in a classroom based training model of 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 four hours per week of 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 also required to complete 12 food service shifts for the unit SITHKOP005 Coordinate cooking operations, these shifts can be done within the 48 complete food service shifts. 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 67 – 75 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 = 33
26 core units plus
7 elective units
|SITXFSA001||Use hygienic practices for food safety (core)|
|SITHCCC001||Use food preparation equipment* (core)|
|SITHCCC005||Produce dishes using basic methods of cookery* (core)|
|SITHCCC006||Produce appetisers and salads* (core)|
|SITHCCC007||Produce stocks, sauces and soups * (core)|
|SITHCCC008||Produce vegetable, fruit, egg and farinaceous dishes * (core)|
|SITHCCC012||Produce poultry dishes * (core)|
|SITHCCC013||Produce seafood dishes * (core)|
|SITHCCC014||Produce 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)|
|SITHKOP005||Coordinate cooking operations * (core)|
|SITHPAT006||Produce desserts * (core)|
|SITXINV002||Maintain the quality of perishable items * (core)|
|BSBDIV501||Manage diversity in the workplace (core)|
|BSBSUS401||Implement and monitor environmentally sustainable work practices (core)|
|SITHKOP002||Plan and cost basic menus (core)|
|SITHKOP004||Develop menus for special dietary requirements (core)|
|SITXCOM005||Manage conflict (core)|
|SITXFIN003||Manage finances within a budget (core)|
|SITXFSA002||Participate in safe food handling practices (core)|
|SITXHRM001||Coach others in job skills (core)|
|SITXHRM003||Lead and manage people (core)|
|SITXMGT001||Monitor work operations (core)|
|SITXWHS003||Implement and monitor work health and safety practices (core)|
|SITXINV004||Control stock (elective)|
|BSBLED401||Develop teams and individuals (elective)|
|SITHIND002||Source and use information on the hospitality industry (elective)|
|SITXINV003||Purchase goods (elective)|
|SITHKOP001||Clean kitchen premises and equipment * (elective)|
|SITHCCC004||Package prepared foodstuffs (elective)|
|SITHFAB016||Provide advice on food (elective)|
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
Upon successful completion of SIT40516 Certificate IV in Commercial Cookery the student may pursue SIT50416 Diploma of Hospitality Management
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)