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64 Weeks (Course Breaks Included)
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. For Domestic students: face-face classroom-based and/or workplace training. For international students: face-face classroom based.
On-campus · Minimum of 20 contact hours per week
Refer to Intake Dates
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
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
Prepare and serve cheese
Elective unit
Provide service to customers
Elective unit
Transport and store food
Elective unit
Identify hazards, assess and control safety risks
Elective unit
Common Questions
Yes, students must complete a minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their Work Based Training (WBT).
The course fee is $12,169. Students are also required to purchase a Chef's Uniform, Toolkit and Safety boots, as well as prescribed text books, workbooks and printed materials.
The course duration is 64 weeks, including course breaks. Classes are scheduled for a minimum of 20 contact hours per week, delivered face-to-face in a classroom and practical training kitchen environment.
After achieving the SIT30821 Certificate III in Commercial Cookery, individuals could progress to SIT40521 Certificate IV in Kitchen Management or SIT40721 Certificate IV in Patisserie, providing further specialisation and career advancement opportunities in the culinary industry.
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including, but not limited to, written questions, projects, case studies, assignments, practical demonstration/observation, role plays and third-party reports.
Application
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!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
