About the course
About the course
Gain the culinary skills and expertise you need with our commercial cookery course, which is offered as either an apprenticeship or non-apprenticeship course. If you’re a mature-age student who'd like to become a qualified commercial cook, the non-apprenticeship course is 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 and able to work as a food safety supervisor.
Plus during our cooking course you can also grab 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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Course Details
- Intake Dates & Course Length
- Career Outcomes
- Entry Requirements
- Applying
- Pathways & Accreditation
- Fees & Finance Options
- Course Structure
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Last updated:
23 Aug 2019 at 02:00PM AEST
Intake Dates & Course Length
February and July
Full time: 1 year (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)
Career Outcomes
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.
Entry Requirements
You must have completed Australian Year 11 or international equivalent or be a mature-age applicant.
APPRENTICESHIP ENTRY REQUIREMENTS
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, 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.
Pathways & Accreditation
Successful completion will enable you to apply for the Certificate IV in Commercial Cookery, or the Certificate IV in Patisserie
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 3
Fees & Finance Options
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
| Tuition Fee Type | Estimated Annual Fee |
| Free TAFE^ | $0.00 |
| Gov. Subsidised - Standard | $3,700.00 |
| Gov. Subsidised - Concession | $740.00 |
| Full Tuition Fee | $15,725.00 |
| Service Fees | Estimated Annual Fees |
| Service & Amenities* | $155.00 |
| Core Skills Support** | $75.00 |
| Annual Material Fees | $1,295.00 |
| Retain Course Items*** | No fee applies |
* 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 2019 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.
Course Structure
You will need to complete 25 units
- SITXFSA001 Use hygienic practices for food safety15.0 hours
- BSBSUS201 Participate in environmentally sustainable work practices20.0 hours
- SITHCCC001 Use food preparation equipment25.0 hours
- SITHCCC005 Prepare dishes using basic methods of cookery45.0 hours
- SITHKOP001 Clean kitchen premises and equipment13.0 hours
- SITHPAT006 Produce desserts100.0 hours
- SITXFSA002 Participate in safe food handling practices40.0 hours
- SITXHRM001 Coach others in job skills20.0 hours
- SITXINV002 Maintain the quality of perishable items10.0 hours
- SITXWHS001 Participate in safe work practices12.0 hours
- SITHCCC015 Produce and serve food for buffets25.0 hours
- SITXWHS002 Identify hazards, assess and control safety risks30.0 hours
- SITHCCC018 Prepare food to meet special dietary requirements75.0 hours
- BSBWOR203 Work effectively with others15.0 hours
- SITHASC002 Prepare asian appetisers and snacks45.0 hours
- SITHCCC006 Prepare appetisers and salads25.0 hours
- SITHCCC007 Prepare stocks, sauces and soups35.0 hours
- SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes45.0 hours
- SITHCCC012 Prepare poultry dishes25.0 hours
- SITHCCC013 Prepare seafood dishes30.0 hours
- SITHCCC014 Prepare meat dishes50.0 hours
- SITHKOP002 Plan and cost basic menus30.0 hours
- SITHCCC019 Produce cakes, pastries and breads40.0 hours
- SITHCCC020 Work effectively as a cook80.0 hours
- SITHCCC021 Prepare specialised food items60.0 hours
Is this the course for you?
Enrol now or enquire about this course.
