This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Applicants must be an existing worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Vocational placement is not required by students who have previously completed the following units:
For students who have not already completed these units, you will need to demonstrate 48 restaurant services (portfolio of evidence). For the unit SITHKOP005 Coordinate cooking operations, students need to demonstrate 12 services.
Course Type | Qualification | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Student Availability |
|
||||||||||||||
Fees |
|
||||||||||||||
Application Mode |
|
||||||||||||||
How to Apply | Please Enquire or Apply Now | ||||||||||||||
Study Area |
|
||||||||||||||
Skill Area |
|
||||||||||||||
AQF Level | Level 4: Certificate IV |
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
---|---|
International Students CRICOS Codes |
|
Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
12 months
Hygiene and Safe Food Handling Practices | ||||
---|---|---|---|---|
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
Work Safely in the Kitchen | ||||
SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
Work Effectively and Use Cookery Skills Effectively | ||||
BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
Use Equipment to Prepare and Cook Food | ||||
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
Participate and Maintain the Quality of Perishable Food and Practice Sustainability | ||||
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
Prepare and Present Appetisers, Salads and Sandwiches | ||||
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese | ||||
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
Prepare and Present Poultry and Seafood Dishes | ||||
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
Package Prepared Foodstuffs | ||||
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
Coaching and Developing Skills as a Cook | ||||
SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
Produce Cakes Pastries and Breads | ||||
SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
Menu Planning and Costing | ||||
SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
Dietary and Specialised Food Items | ||||
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
Manage People and Conflict | ||||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
Coordinate Cookery Operations and Dietary Requirements | ||||
SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
Environmentally Sustainable Work Practices | ||||
BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
Manage Finances within a Budget | ||||
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
Diversity in the Workplace | ||||
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
Implement and Monitor Work Health and Safety Practices | ||||
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details |
Unit Code | Unit Name |
---|---|
SITXFSA001 | Use hygienic practices for food safety |
SITHCCC004 | Package prepared foodstuffs |
BSBDIV501 | Manage diversity in the workplace |
SITXFIN003 | Manage finances within a budget |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
SITXMGT001 | Monitor work operations |
SITXHRM003 | Lead and manage people |
SITXCOM005 | Manage conflict |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC021 | Prepare specialised food items |
SITHKOP002 | Plan and cost basic menus |
SITHCCC019 | Produce cakes, pastries and breads |
SITHCCC020 | Work effectively as a cook |
SITXHRM001 | Coach others in job skills |
SITHPAT006 | Produce desserts |
SITXFSA002 | Participate in safe food handling practices |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare Seafood Dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC017 | Handle and serve cheese |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC003 | Prepare and present sandwiches |
SITXINV002 | Maintain the quality of perishable items |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
BSBWOR203 | Work effectively with others |
SITXWHS001 | Participate in safe work practices |
SITXWHS003 | Implement and monitor work health and safety practices |
Hygiene and Safe Food Handling Practices | ||||
---|---|---|---|---|
SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
Work Safely in the Kitchen | ||||
SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
Work Effectively and Use Cookery Skills Effectively | ||||
BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
Use Equipment to Prepare and Cook Food | ||||
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
Participate and Maintain the Quality of Perishable Food and Practice Sustainability | ||||
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
Prepare and Present Appetisers, Salads and Sandwiches | ||||
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese | ||||
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
Prepare and Present Poultry and Seafood Dishes | ||||
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
Package Prepared Foodstuffs | ||||
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
Coaching and Developing Skills as a Cook | ||||
SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
Produce Cakes, Pastries and Breads | ||||
SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
Menu Planning and Costing | ||||
SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
Dietary and Specialised Food Items | ||||
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
Manage People and Conflict | ||||
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
Coordinate Cookery Operations and Dietary Requirements | ||||
SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
Environmentally Sustainable Work Practices | ||||
BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
Manage Finances within a Budget | ||||
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
Diversity in the Workplace | ||||
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
Implement and Monitor Work Health and Safety Practices | ||||
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details |
Unit Code | Unit Name |
---|---|
SITXFSA002 | Participate in safe food handling practices |
SITHCCC004 | Package prepared foodstuffs |
BSBDIV501 | Manage diversity in the workplace |
SITXFIN003 | Manage finances within a budget |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
SITXHRM003 | Lead and manage people |
SITXMGT001 | Monitor work operations |
SITXCOM005 | Manage conflict |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC021 | Prepare specialised food items |
SITHKOP002 | Plan and cost basic menus |
SITHCCC019 | Produce cakes, pastries and breads |
SITHCCC020 | Work effectively as a cook |
SITXHRM001 | Coach others in job skills |
SITHPAT006 | Produce desserts |
SITXFSA001 | Use hygienic practices for food safety |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare Seafood Dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC017 | Handle and serve cheese |
SITHCCC003 | Prepare and present sandwiches |
SITHCCC006 | Prepare appetisers and salads |
SITXINV002 | Maintain the quality of perishable items |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
BSBWOR203 | Work effectively with others |
SITXWHS001 | Participate in safe work practices |
SITXWHS003 | Implement and monitor work health and safety practices |
Core Units | ||||
---|---|---|---|---|
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
Elective Units | ||||
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITHCCC001 - Use food preparation equipment |
1 | SITHKOP001 - Clean kitchen premises and equipment |
1 | SITHCCC003 - Prepare and present sandwiches |
1 | SITXWHS001 - Participate in safe work practices |
1 | BSBWOR203 - Work effectively with others |
1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
1 | SITXINV002 - Maintain the quality of perishable items |
1 | SITHCCC006 - Prepare appetisers and salads |
1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
1 | SITHCCC007 - Prepare stocks, sauces and soups |
1 | SITXFSA001 - Use hygienic practices for food safety |
2 | SITHCCC012 - Prepare poultry dishes |
2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
2 | SITHCCC014 - Prepare meat dishes |
2 | SITHCCC013 - Prepare Seafood Dishes |
2 | SITHCCC017 - Handle and serve cheese |
2 | SITHPAT006 - Produce desserts |
3 | SITHCCC018 - Prepare food to meet special dietary requirements |
3 | SITXFSA002 - Participate in safe food handling practices |
3 | SITHCCC019 - Produce cakes, pastries and breads |
3 | SITHKOP002 - Plan and cost basic menus |
3 | SITXHRM001 - Coach others in job skills |
3 | SITHCCC020 - Work effectively as a cook |
3 | SITHCCC021 - Prepare specialised food items |
4 | SITXWHS003 - Implement and monitor work health and safety practices |
4 | SITXHRM003 - Lead and manage people |
4 | BSBDIV501 - Manage diversity in the workplace |
4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
4 | SITHKOP005 - Coordinate cooking operations |
4 | SITXCOM005 - Manage conflict |
4 | SITXFIN003 - Manage finances within a budget |
4 | SITHKOP004 - Develop menus for special dietary requirements |
4 | SITXMGT001 - Monitor work operations |
Assessment Types |
---|
Written/Electronic Assessment |
Practical Task |
Third Party Verification |
Project |
RPL |
Resource Requirements
Students will be required to purchase a Student Uniform Kit which includes