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

In this practical culinary course, prepare to become a commercial cook who can lead kitchen teams. With classroom lessons and practical placement, you’ll be ready for work in a variety of venues such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or you can run a small business in these sectors.

Please note this commercial cooking course caters to Australian and international standards and 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 Certificate IV
Study Type Local
Study Mode

FT: 6 months

Course Type Victorian TAFE Course
Campuses Workplace, Box Hill

Tuition Fee Type Estimated Fee
Gov. Subsidised - Standard $6,625.00
Gov. Subsidised - Concession $1,325.00
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 need 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 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

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 4

Possible job titles include chef or chef de partie. Work may be found in a variety of organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or to run a small business in these sectors.

Last updated: February 22, 2019 12:54pm