52 weeks
Blended learning (online and practical/face-to-face)
Face to Face with eLearning, Face to Face with eLearning and Workplace · Part-time: face-to-face workshops every Saturday, 8am–5pm
05 October 2026 | 01 February 2027
Course Overview
About This Course
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook. VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards. We are holding course information sessions during the evenings 6–7pm. Sessions are hosted in-person at our Footscray Nicholson Campus, Building D, Room 145.
Where You Can Study
Available Locations
Melbourne
Victoria University City Campus, 364-378 Little Lonsdale Street, Melbourne, VIC 3000
Student Information
Fees & Entry by Student Type
Tuition Fee
2027 indicative fees (non-apprenticeships): Free TAFE: $0 | Skills First subsidised: $5,763.80 | Concession: $1,752.75 | Full fee (not subsidised): $19,540
Study Mode
Face to Face with eLearning, Face to Face with eLearning and Workplace
Eligibility
Entry Requirements
- Standard applicants must complete a Pre-training Review (PTR)
- Standard applicants must complete a Literacy and Numeracy assessment
- Apprenticeship applicants must complete a Pre-training Review (PTR)
- Apprenticeship applicants must complete a Literacy and Numeracy assessment
- Apprenticeship applicants must be employed as an apprentice
- Apprenticeship applicants must have an active Epsilon number prior to commencing the course
- Meeting the minimum admission requirements does not guarantee entry into this course
- Students will be expected to follow standard recipes to prepare meat dishes using beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver) — required to successfully complete unit SITHCCC036: Prepare meat dishes
Career & Study Pathways
Where this takes you
- restaurants
- hotels
- clubs
- pubs
- cafes
- coffee shops
Quality & Recognition
Accreditation & Migration
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Units of Competency
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce cakes, pastries and breads
Core unit
Prepare food to meet special dietary requirements
Core unit
Work effectively as a cook
Core unit
Clean kitchen premises and equipment
Core unit
Plan and cost recipes
Core unit
Produce desserts
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Core unit
Receive, store and maintain stock
Core unit
Participate in safe work practices
Core unit
Prepare and present sandwiches
Elective unit
Produce and serve food for buffets
Elective unit
Prepare and serve cheese
Elective unit
Produce yeast-based bakery products
Elective unit
Prepare Asian appetisers and snacks
Elective unit
Common Questions
Frequently Asked Questions
How much work placement is required for this course?
All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen as part of the course requirements.
What facilities are available to students at the Footscray Nicholson campus?
Students gain hands-on experience at the Footscray Nicholson hospitality training centre, VenU Restaurant, which includes three state-of-the-art commercial kitchens with the latest cooking equipment, two demonstration kitchens, a training bar, and VenU — a 150-seat training restaurant that was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
Is this course available for free under the Free TAFE scheme?
Yes, eligible students won't be required to pay tuition fees under the Free TAFE scheme, as this course aligns with skills and jobs that are in high demand from Victorian employers. For 2025, the Free TAFE non-apprenticeship tuition fee is $0, with materials up to $671 and SSAF up to $256. You can check your eligibility on the VU website.
Can I study this course part-time, and what does the timetable look like?
Yes, a part-time study option is available for domestic students. The part-time course duration is 24 months, delivered over four semesters. Face-to-face workshops are held every Saturday from 8am to 5pm at the Footscray Nicholson hospitality training centre and VenU Restaurant.
Are there any specific food preparation requirements I need to be aware of before enrolling?
Yes. Students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit SITHCCC036: Prepare meat dishes without meeting this requirement.
Application
How to Apply
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Processing time: Offer letter issued within approximately 1 business days.
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