About the course
About the course
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.
You can chose to study as a full time on campus student - or as an apprentice.
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 note: 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.
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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:
28 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: 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 to complete the course.
Career Outcomes
Possible employment prospects include moving into roles as a 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 within your own small business.
Entry and Academic Requirements
International students must have successfully completed the Certificate III in Commercial Cookery or equivalent with a pass.
If you do not meet the entry requirements for this course, you may apply for the Certificate III in Commercial Cookery with this course as a package offer.
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) with no band less than 5.0 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 progress to the Diploma of Hospitality Management and then to the Bachelor of Hospitality Management with credits for your previous study.
International students: you may wish to apply or package this course with the 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 4
Fees
| International | |
| Tuition Fee | $7,840 |
| Service Fee | $166 |
| Material Fee | $165 |
| Retain Course Items | $0 |
| Estimated Fee | $8,171 |
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 study 33 units (including 22 units that will be complete as part of the SIT30816 Certificate III in Commercial Cookery and the remaining 11 will be completed during your one semester of SIT40516 Certificate IV in Commercial Cookery).
It is a Box Hill Institute requirement for students to have completed the SIT30816 Certificate III in Commercial Cookery before enrolling in the SIT40516 Certificate IV in Commercial Cookery.
- BSBDIV501 Manage Diversity In The Workplace60.0 hours
- BSBSUS401 Implement And Monitor Environmentally Sustainable Work Practices40.0 hours
- SITHCCC001 Use Food Preparation Equipment25.0 hours
- SITHCCC005 Prepare Dishes Using Basic Methods Of Cookery45.0 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
- SITHCCC018 Prepare Food To Meet Special Dietary Requirements75.0 hours
- SITHCCC019 Produce Cakes, Pastries And Breads40.0 hours
- SITHCCC020 Work Effectively As A Cook80.0 hours
- SITHKOP002 Plan And Cost Basic Menus30.0 hours
- SITHKOP004 Develop Menus For Special Dietary Requirements15.0 hours
- SITHKOP005 Coordinate Cooking Operations100.0 hours
- SITHPAT006 Produce Desserts100.0 hours
- SITXCOM005 Manage Conflict20.0 hours
- SITXFIN003 Manage Finances Within A Budget30.0 hours
- SITXFSA001 Use Hygienic Practices For Food Safety15.0 hours
- SITXFSA002 Participate In Safe Food Handling Practices40.0 hours
- SITXHRM001 Coach Others In Job Skills20.0 hours
- SITXHRM003 Lead And Manage People60.0 hours
- SITXINV002 Maintain The Quality Of Perishable Items10.0 hours
- SITXMGT001 Monitor Work Operations20.0 hours
- SITXWHS003 Implement And Monitor Work Health And Safety Practices30.0 hours
- SITHKOP006 Plan Catering For Events Or Functions40.0 hours
- SITXCCS007 Enhance Customer Service Experiences40.0 hours
- BSBWOR203 Work Effectively With Others15.0 hours
- BSBSUS201 Participate In Environmentally Sustainable Work Practices20.0 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.
- SITHKOP001 Clean Kitchen Premises And Equipment13.0 hours
- SITHASC002 Prepare Asian Appetisers And Snacks45.0 hours
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