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 | ||||||||||||||
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Student Availability |
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Fees |
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Application Mode |
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How to Apply | Please Enquire or Apply Now | ||||||||||||||
Study Area |
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Skill Area |
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AQF Level | Level 4: Certificate IV |
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
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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 | ||||
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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 | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Participate and Maintain the Quality of Perishable Food and Practice Sustainability | ||||
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | 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 | ||||
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
Prepare and Present Poultry and Seafood Dishes | ||||
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
Package Prepared Foodstuffs | ||||
SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
Coaching and Developing Skills as a Cook | ||||
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
SITXHRM001 | Coach others in job skills | 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 | ||||
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Manage People and Conflict | ||||
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
Coordinate Cookery Operations and Dietary Requirements | ||||
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
SITHKOP005 | Coordinate cooking operations | 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 |
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SITXFSA002 | Participate in safe food handling practices |
SITXFSA001 | Use hygienic practices for food safety |
SITXWHS001 | Participate in safe work practices |
BSBWOR203 | Work effectively with others |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITXINV002 | Maintain the quality of perishable items |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC003 | Prepare and present sandwiches |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC017 | Handle and serve cheese |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare Seafood Dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC004 | Package prepared foodstuffs |
SITHPAT006 | Produce desserts |
SITHCCC020 | Work effectively as a cook |
SITXHRM001 | Coach others in job skills |
SITHCCC019 | Produce cakes, pastries and breads |
SITHKOP002 | Plan and cost basic menus |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC021 | Prepare specialised food items |
SITXMGT001 | Monitor work operations |
SITXHRM003 | Lead and manage people |
SITXCOM005 | Manage conflict |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITXFIN003 | Manage finances within a budget |
BSBDIV501 | Manage diversity in the workplace |
SITXWHS003 | Implement and monitor work health and safety practices |
Hygiene and Safe Food Handling Practices | ||||
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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 | ||||
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | 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 | ||||
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | 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 | ||||
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
Prepare and Present Poultry and Seafood Dishes | ||||
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
Package Prepared Foodstuffs | ||||
SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
Coaching and Developing Skills as a Cook | ||||
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
SITXHRM001 | Coach others in job skills | 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 | ||||
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Manage People and Conflict | ||||
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
Coordinate Cookery Operations and Dietary Requirements | ||||
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
SITHKOP005 | Coordinate cooking operations | 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 |
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SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
SITXWHS001 | Participate in safe work practices |
BSBWOR203 | Work effectively with others |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
SITXINV002 | Maintain the quality of perishable items |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
SITHCCC003 | Prepare and present sandwiches |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC017 | Handle and serve cheese |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare Seafood Dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC004 | Package prepared foodstuffs |
SITHPAT006 | Produce desserts |
SITHCCC020 | Work effectively as a cook |
SITXHRM001 | Coach others in job skills |
SITHCCC019 | Produce cakes, pastries and breads |
SITHKOP002 | Plan and cost basic menus |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC021 | Prepare specialised food items |
SITXHRM003 | Lead and manage people |
SITXMGT001 | Monitor work operations |
SITXCOM005 | Manage conflict |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITXFIN003 | Manage finances within a budget |
BSBDIV501 | Manage diversity in the workplace |
SITXWHS003 | Implement and monitor work health and safety practices |
Core Units | ||||
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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 | |
SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
SITHPAT006 | Produce desserts | 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 | |
SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
SITHCCC020 | Work effectively as a cook | 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 | |
SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
Elective Units | ||||
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC003 | Prepare and present sandwiches | 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 |
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1 | SITXFSA001 - Use hygienic practices for food safety |
1 | SITHCCC007 - Prepare stocks, sauces and soups |
1 | SITHCCC006 - Prepare appetisers and salads |
1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
1 | SITHCCC001 - Use food preparation equipment |
1 | SITXINV002 - Maintain the quality of perishable items |
1 | SITHKOP001 - Clean kitchen premises and equipment |
1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
1 | BSBWOR203 - Work effectively with others |
1 | SITXWHS001 - Participate in safe work practices |
1 | SITHCCC003 - Prepare and present sandwiches |
2 | SITHCCC013 - Prepare Seafood Dishes |
2 | SITHCCC014 - Prepare meat dishes |
2 | SITHPAT006 - Produce desserts |
2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
2 | SITHCCC012 - Prepare poultry dishes |
2 | SITHCCC017 - Handle and serve cheese |
3 | SITXFSA002 - Participate in safe food handling practices |
3 | SITHKOP002 - Plan and cost basic menus |
3 | SITXHRM001 - Coach others in job skills |
3 | SITHCCC020 - Work effectively as a cook |
3 | SITHCCC019 - Produce cakes, pastries and breads |
3 | SITHCCC018 - Prepare food to meet special dietary requirements |
3 | SITHCCC021 - Prepare specialised food items |
4 | SITHKOP004 - Develop menus for special dietary requirements |
4 | SITXHRM003 - Lead and manage people |
4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
4 | BSBDIV501 - Manage diversity in the workplace |
4 | SITXWHS003 - Implement and monitor work health and safety practices |
4 | SITXMGT001 - Monitor work operations |
4 | SITXFIN003 - Manage finances within a budget |
4 | SITXCOM005 - Manage conflict |
4 | SITHKOP005 - Coordinate cooking operations |
Assessment Types |
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Written/Electronic Assessment |
Practical Task |
Third Party Verification |
Project |
RPL |
Resource Requirements
Students will be required to purchase a Student Uniform Kit which includes