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Our cooking school's Chef training programme is delivered over a 78 week period. The students spend 1 day in off-the-job classes with 2 days in a kitchen environment (demonstration and commercial kitchens) with an average schedule of 21 hours per week.
When our students are in the commercial kitchen, they are required to complete a specified number of practical assessments. Once all assessments have been completed successfully, students receive this qualification and may choose to enter the workforce or continue towards completion of the remaining units required for the Diploma of Hospitality qualification (Commercial Cookery Stream) for an additional six months of study.
Commercial Cookery Students can seek employment in a commercial kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafe's, bistro's, hospitals and any large workplace that caters for its staff and customers.
The Certificate IV in Hospitality (Commercial Cookery) SIT40407 represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes. It reflects the role of a qualified Chef.
This Course includes all units of competency from the Certificate III in Hospitality Commercial Cookery.
| Code | Description |
SITHCCC001A | Organise and prepare food |
SITHCCC005A | Use basic methods of cookery |
SITHCCC002A | Present food |
SITHCCC013A | Prepare hot and cold desserts |
SITHCCC014A | Prepare pastries, cakes and yeast goods |
SITXOHS002A | Follow workplace hygiene procedures |
SITHCCC004A | Clean and maintain kitchen premises |
SITXOHS001A | Follow health, safety and security procedures |
SITHIND001A | Develop and update hospitality industry knowledge |
SITXCOM001A | Work with colleagues and customers |
SITXCOM002A | Work in a socially diverse environment |
SITHCCC003A | Receive and store kitchen supplies |
HLTFA301B | Apply first aid* |
SITHCCC008A | Prepare stocks, sauces and soups |
SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
SITHCCC029A | Prepare foods according to dietary and cultural needs |
SITHCCC006A | Prepare appetisers and salads |
SITXMGT001A | Monitor work operations |
SITXHRM005A | Lead and manage people |
SITXHRM002A | Recruit, select and induct staff |
SITXCOM003A | Deal with conflict situations |
SITHCCC016A | Develop cost effective menus |
SITXHRM001A | Coach others in job skills |
SITHCCC010A | Select, prepare and cook poultry |
SITHCCC011A | Select, prepare and cook seafood |
SITHCCC012A | Select, prepare and cook meat |
SITXFSA001A | Implement food safety procedures |
SITHCCC026A | Establish and maintain quality control of food |
SITXFSA002A | Develop and implement a food safety program |
SITHCCC027A | Prepare, cook and serve food for food service# |
SITHCCC028A | Prepare, cook and serve food for menus# |
SITHCCC015A | Plan and prepare food for buffets |
SITXHRM003A | Roster staff |
SITXINV002A | Control and order stock |
SITXFIN004A | Manage finances within a budget |
SITHCCC025A | Monitor catering revenue and costs |
SITXFIN005A | Prepare and monitor budgets |
SITXFIN003A | Interpret financial information |
SITXOHS004A | Implement and monitor workplace health, safety and security practices |
SITXOHS005A | Establish and maintain an OHS system |
*This unit is delivered by Regal College, RTO 7078 whom specialise in delivering First Aid courses. The training is delivered in an Academia International training room, using Regal College equipment and trainer(s). Regal College will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia International. Upon receiving the Statement of Attainment, credit will be given by Academia International as part of the Certificate III in Hospitality (Commercial Cookery) SIT30807. | |
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.
On completion of this course, you will receive the following Nationally-recognised qualification:
This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.
