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
CRICOS Code 092305K
Study Areas Culinary Arts
Study Level Certificate IV
Course Type International TAFE Course
Campuses Workplace, Box Hill

Tuition Fee Type Estimated Fee
International Fee $7,540.00
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.

Completion of Certificate III in Commercial Cookery or equivalent with a pass. Relevant senior employment experience in industry will be considered.

A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0. A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

For other accepted tests, please visit the English Language Requirements page.

January and July

Full time: 6 months

This course is designed to simulate conditions in a restaurant environment, you may need to attend classes between 6am and 11pm, Monday to Saturday. You will also be required to participate in work experience in order to complete the course.

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.

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. See how to apply or contact the international office.

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.

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BSBSUS401 IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 40.0

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

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SITHPAT006 PRODUCE DESSERTS 100.0

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SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

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SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

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SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

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BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

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SITXCOM005 MANAGE CONFLICT 20.0

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SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

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SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

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SITXMGT001 MONITOR WORK OPERATIONS 20.0

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SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

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SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

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SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

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SITHCCC006 PREPARE APPETISERS AND SALADS 25.0

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SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS 35.0

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

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SITHCCC012 PREPARE POULTRY DISHES 25.0

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SITHCCC013 PREPARE SEAFOOD DISHES 30.0

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SITHCCC014 PREPARE MEAT DISHES 50.0

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SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS 40.0

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SITHCCC020 WORK EFFECTIVELY AS A COOK 80.0

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SITHKOP002 PLAN AND COST BASIC MENUS 30.0

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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS 15.0

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BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

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HLTAID003 PROVIDE FIRST AID 18.0

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SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

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SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

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SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

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SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

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SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS 40.0

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SITHASC002 PREPARE ASIAN APPETISERS AND SNACKS 45.0

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BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

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SITHCCC003 PREPARE AND PRESENT SANDWICHES 10.0

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SITHCCC021 PREPARE SPECIALISED FOOD ITEMS 60.0

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SITHCCC017 HANDLE AND SERVE CHEESE 5.0

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Last updated: December 13, 2018 09:03am