Chef & Commercial Cookery

Choose to attend the Chef & Commercial Cookery course, through which you will learn to manage all aspects of the restaurant: from the management of a local, the drafting of a menu, to the preparation of the dishes.

Choose to attend the Chef & Commercial Cookery course, through which you will learn to manage all aspects of the restaurant: from the management of a local, the drafting of a menu, to the preparation of the dishes.

You will be assisted by our team that will explain all options offered by the schools in which to study and guide you in choosing the path best suited to you.

REQUIREMENTS

18 years of age

IELTS 5.5 or Upper Intermediate

Academic Transcript

STARTING DATES

January

April

July

October

CAMPUS

Melbourne

Sidney

Brisbane

Gold Coast

Perth

CAREER

Restaurant Manager

Chef

Sous Chef

Kitchen Manager

Certificate III in Commercial Cookery

By choosing to attend the Certificate III in Commercial Cookery & Chef course, you’ll acquire the skills and knowledge necessary to become a trained chef and can operate in restaurants and catering.

You can study and learn all the techniques regarding the planning, preparation and presentation of the dishes that will allow you to become a chef in all its aspects.

In addition, you will develop the knowledge required to comply with all requirements of safety and hygiene required to work as a chef in Australia.

Course Length

The course consists of two semesters, the total duration of 40 weeks. The minimum participation time is 3 days per week for a total of 20 hours.

Career opportunities

After completing the course, you will have the opportunity to be hired in Australia as a cook in hotels, restaurants, resorts and catering companies.

Course Structure

Il Certificate III in Chef & Commercial Cookery includes the following units.

Core Units
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP101 Clean kitchen premises and equipment
SITHKOP302 Plan and cost basic menus
SITHPAT306 Produce desserts
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXINV202 Maintain the quality of perishable items
SITXWHS101 Participate in safe work practices

Elective Units
SITHCCC304 Produce and serve food for buffets
SITXCCS401 Enhance the customer service experience
SITXCOM201 Show social and cultural sensitivity

Certificate IV in Commercial Cookery

The course Certificate IV in Commercial Cookery Chef aims to provide training and skills development in kitchen operations and effective management and prepares the student for the role of qualified chef in Australia.

By choosing to attend the course, you will learn to develop and study the different areas of the hospitality industry: working in a team, communicating and relating within a structure, develop marketing strategies, perform various management and finally, how to write a menu and more!

Course Length

The course consists of three semesters, from the total period of 60 weeks. The minimum participation period is 3 days per week for a total of 20 hours.

Career opportunities

After completing the course, you will have the opportunity to be hired in Australia as a cook in hotels, restaurants, resorts and catering companies.

Course Structure

The Certificate IV in Chef & Commercial Cookery includes the following units.

Core Units
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations
SITHPAT306 Produce desserts
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices

Elective Units
SITXWHS101 Participate in safe work practices
SITHKOP101 Clean kitchen premises and equipment
BSBWOR203B Work effectively with others
SITXCOM201 Show social and cultural sensitivity
SITXCCS401 Enhance the customer service experience
SITHCCC304 Produce and serve food for buffets

Diploma in Commercial Cookery

The Diploma in Chef & Commercial Cookery is aimed at those who want a qualification that relies on sophisticated technical skills involving skills that require a greater theoretical knowledge, applied in a non-routine and involving team leadership, management and greater accountability for better results. The course, which includes the Certificate IV in Commercial Cookery, will prepare you to obtain the title of Chef and Sous Chef in Australia.

Course Length

The course has a total duration of 74 weeks. The minimum participation time is 3 days per week for a total of 20 hours.

Career opportunities

After completing the course, you will have the chance to be taken on by restaurants, hotels, motels, pubs, bars, clubs and catering companies.

The job positions to choose from:

  • Restaurant Manager
  • Chef
  • Sous Chef
  • Kitchen Manager

Course Structure

The Diploma in Chef & Commercial Cookery includes the following units.

BSBDIV501A Manage diversity in the workplace
BSBMGT515A Manage operational plan
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHIND301 Work effectively in hospitality service
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations
SITXCCS401 Enhance the customer service experience
SITXCCS501 Manage quality customer service
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFIN501 Prepare and monitor budgets
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXGLC501 Research and comply with regulatory requirements
SITXHRM301 Coach others in job skills
SITXHRM401 Roster staff
SITXHRM402 Lead and manage people
SITXHRM501 Recruit, select and induct staff
SITXINV202 Maintain the quality of perishable supplies
SITXMGT401 Monitor work operations
SITXMGT501 Establish and conduct business relationships
SITXWHS401 Implement and monitor work health and safety practices

Contact us

Our advice is always free.

106/343 Little Collins Street, MELBOURNE

+61 (03) 9939 7292

melbourne@australianstudysolutions.com.au

Sydney

Level 17, 327 Pitt Street
Sydney, NSW 2000

+61 (0) 2 9261 8559

Sydney@australianstudysolutions.com.au

Open hours

Monday 9.30 am - 5.00 pm
Tuesday 9.30 am - 5.00 pm
Wednesday 9.30 am - 5.00 pm
Thursday 9.30 am - 5.00 pm
Friday 9.30 am - 5.00 pm
Saturday Closed
Sunday

Closed

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