Our cookery course can prepare you to be supervisor or team leader in the kitchen. You’ll gain the skills and confidence to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

With classroom lessons and a practical placement, you’ll be ready to work in a variety of venues such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or within your own small business.

Please not: this commercial cooking course caters to Australian and international standards, requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.




National Code SIT40516
Study Areas Culinary Arts
Study Level Apprenticeship
Study Type Local
Study Mode

FT: 6 months

Course Type Apprenticeship
Campuses Workplace, Box Hill

Tuition Fee Type Estimated Fee
Apprentice Gov. Subsidised $3,975.00
Apprentice Concession $795.00
Full Tuition Fee $22,525.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $1,855.00
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.

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

January and July

Full time: 6 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)

Workplace, Box Hill

You must have a Certificate III in Commercial Cookery or equivalent with a pass. However, we will consider relevant senior employment experience in the industry.

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 progress to the Diploma of Hospitality Management and then to the Bachelor of Hospitality Management with credits for your previous study

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 4

Possible employment prospects include moving into roles as achef or chef de partie. Work may be found in a variety of organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or within your own small business.

You will need to study 33 units

Code

Title

Hours

BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
Prerequisites:
Assessment:

BSBSUS401 IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC006 PREPARE APPETISERS AND SALADS 25.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS 35.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC012 PREPARE POULTRY DISHES 25.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC013 PREPARE SEAFOOD DISHES 30.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC014 PREPARE MEAT DISHES 50.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC020 WORK EFFECTIVELY AS A COOK 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP002 PLAN AND COST BASIC MENUS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT006 PRODUCE DESSERTS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCOM005 MANAGE CONFLICT 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

There is currently no description entered for this unit.
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Assessment:

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

There is currently no description entered for this unit.
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Assessment:

SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

There is currently no description entered for this unit.
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Assessment:

SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

There is currently no description entered for this unit.
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Assessment:

SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

There is currently no description entered for this unit.
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Assessment:

SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

There is currently no description entered for this unit.
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Assessment:

SITXMGT001 MONITOR WORK OPERATIONS 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC021 PREPARE SPECIALISED FOOD ITEMS 60.0

There is currently no description entered for this unit.
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Assessment:

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

There is currently no description entered for this unit.
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Assessment:

SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

There is currently no description entered for this unit.
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Last updated: June 21, 2019 10:01am