Gain the culinary skills and expertise you need with our commercial cookery course, which is offered as an apprenticeship or non-apprenticeship course. If you’re a mature age student or international student who'd like to become a qualified commercial cook, our non-apprenticeship course may be ideal for you.
In our cookery course, you'll learn everything from making bread and filleting fish, to creating menus and cooking specialist dishes from recipes provided by top chefs. Gain a Level II First Aid certificate and be ready to work as a food safety supervisor.
During our cooking course, you can take the opportunity to enter a range of prestigious industry awards and competitions such as the Fonterra Food Services Proud to be a Chef competition.
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22 Jan 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
February and July
Full time: 12 months
This course is designed to simulate conditions in a restaurant environment and you may be required to attend classes between 6am and 11pm, Monday to Saturday.
This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.
For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page.
This course sets you up to apply for employment opportunities such as head chef in a small businesses or 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, industry cafeterias and corporate organisations.
You must have completed Australian Year 11 or international equivalent or be a mature-age applicant.
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs, Box Hill Institute 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.
Recognition of Prior Learning is available.
Successful completion will enable you to apply for the Certificate IV in Commercial Cookery or the Certificate IV in Patisserie.
International students: you may wish to apply or package this course with the Certificate IV in Commercial Cookery, Diploma of Hospitality Management (Specialising in Commercial Cookery) and the Bachelor of Hospitality Management at Box Hill Institute.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 3
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
|Free TAFE||Government Subsidised Concession||Full Fee|
|Core Skills Support Fee||$83||$83||$83|
|Retain Course Items||$0||$0||$0|
|Total Course Estimate||$1,544||$2,340||$14,494|
|Payable Estimate (at commencement)||$1,544||$2,340||$14,494|
Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. For more information please contact our Course Advisors on 1300 BOX HILL.
You will need to complete 25 units
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
Is this the course for you?
Enrol now or enquire about this course.