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Gain the culinary skills and expertise you need with our commercial cookery apprenticeship.

You’ll learn everything from making bread and filleting fish, to creating menus and cooking specialist dishes from recipes provided by top chefs. 

Plus during our cooking course you can take up the opportunity to enter a range of prestigious industry awards and competitions, such as the ‘Fonterra Food Services Proud to be a Chef’ competition.

You will also get the opportunity to meet other people in your field when you participate in any required gap training.




National Code SIT30816
Study Areas Culinary Arts
Study Level Apprenticeship
Study Type Local
Study Mode

FT: 3 years,

Course Type Apprenticeship
Campuses Workplace

Tuition Fee Type Estimated Fee
Free TAFE^ $0.00
Apprentice Gov. Subsidised $235.00
Apprentice Concession $47.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees No materials fee applies
Retain Course Items*** No fee applies

^ This course is on the 2019 Free TAFE list - find out more.

* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

Government Subsidised Place

This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments

You can begin this course at any time in the year

Full time: 3 years

Workplace

You must:

  • be registered with an Australian Apprenticeship Support Network Provider
  • have a training contract with an employer

To apply for this course, you must also be registered with an Australian Apprenticeship Support Network Provider and have a training contract with an employer. 

We can provide information and support on how to apply for an apprenticeship with an employer listed by an Australian Apprenticeship Support Network Provider. Contact the Skills & Jobs Centre on (03) 8892 1350 or email sajc.elgar@boxhill.edu.au.

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.

A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.

Successful completion will enable you to apply for:

  • Certificate IV in Patisserie (Trainee)
  • Certificate IV in Commercial Cookery (Apprentice)
  • Diploma of Hospitaltiy Management 
  • Bachelor of Hospitality Management

Direct entry

Recognition of Prior Learning is available.

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 3

This course sets you up to apply for employment opportunities such as that of a head chef in a small businesses or as a sous chef in larger kitchens. You may go on to find work in a range of commercial kitchen environments such as hotels, restaurants, cafes, clubs, event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.

You will undertake 25 units

Code

Title

Hours

BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

SITHPAT006 PRODUCE DESSERTS 100.0

SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES 12.0

SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

SITHCCC006 PREPARE APPETISERS AND SALADS 25.0

SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS 35.0

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

SITHCCC012 PREPARE POULTRY DISHES 25.0

SITHCCC013 PREPARE SEAFOOD DISHES 30.0

SITHCCC014 PREPARE MEAT DISHES 50.0

BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS 40.0

SITHCCC020 WORK EFFECTIVELY AS A COOK 80.0

SITHKOP002 PLAN AND COST BASIC MENUS 30.0

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

SITXCCS006 PROVIDE SERVICE TO CUSTOMERS 25.0

BSBCMM201 COMMUNICATE IN THE WORKPLACE 40.0

SITHKOP005 COORDINATE COOKING OPERATIONS 100.0


Last updated: June 20, 2019 01:16pm