About the course
About the course
Gain the culinary skills and expertise you need with our commercial cookery course. If you’re a mature age student or international student who'd like to become a qualified commercial cook, this 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.
During our cooking course, you can take the opportunity to enter a range of prestigious industry awards and competitions.
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Course Details
- Intake Dates & Course Length
- Career Outcomes
- Entry and Academic Requirements
- English Language Requirements
- Applying
- Pathways & Accreditation
- Fees
- Course Structure
-
Last updated:
24 Sep 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
Intake Dates & Course Length
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 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.
Entry and Academic Requirements
International students must have completed an Australian Year 11 or international equivalent with a pass.
PLEASE NOTE: Box Hill Institute only accept enrolments from international students who are 18 years of age or above at the time of course commencement.
English Language Requirements
A minimum IELTS overall score of 5.5 (Academic) or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
Applying
International students please apply through:
- an authorised representative in your country
- a Box Hill Institute booth at an education exhibition
- or direct to Box Hill Institute
See how to apply or contact the international office for more information.
Pathways & Accreditation
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
Fees
| International | |
| Annual Tuition Fee | $15,460 |
| Annual Service Fee | $166 |
| Annual Material Fee | $1,295 |
| Retain Course Items (Year 1) | $0 |
| Estimated Annual Fee | $16,921 |
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.
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
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.
- 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.
