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1.5 Years
Blended delivery mode including face to face training and independent study and assessment outside of face to face classes. Students also have the option to attend supervised study sessions for 4 hours per week.
Full-time · 20 hours per week (face to face), plus 6 hours per week independent study and assessment outside of class time
Course Overview
Where You Can Study
213 Nicholson Street, Footscray, Melbourne VIC 3011
213 Nicholson St, Footscray, VIC 3011
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 hygienic practices for food safety
Prerequisite unit
Prepare dishes using basic methods of cookery
Prerequisite unit
Use food preparation equipment
Core unit; requires prior completion of prerequisite unit
Prepare food to meet special dietary requirements
Core unit; requires prior completion of prerequisite unit
Identify hazards, assess and control safety risks
Elective unit
Prepare appetisers and salads
Core unit; requires prior completion of prerequisite unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit; requires prior completion of prerequisite unit
Receive, store and maintain stock
Core unit; requires prior completion of prerequisite unit
Participate in safe food handling practices
Core unit
Transport and store food
Elective unit; requires prior completion of prerequisite unit
Package prepared foodstuffs
Elective unit; requires prior completion of prerequisite unit
Prepare vegetarian and vegan dishes
Core unit; requires prior completion of prerequisite unit
Work effectively as a cook
Core unit; requires prior completion of prerequisite unit; involves 192 hours of mandatory work placement
Prepare and serve cheese
Elective unit; requires prior completion of prerequisite unit
Prepare Seafood dishes
Core unit; requires prior completion of prerequisite unit
Prepare meat dishes
Core unit; requires prior completion of prerequisite unit
Prepare poultry dishes
Core unit; requires prior completion of prerequisite unit
Prepare stocks, sauces and soups
Core unit; requires prior completion of prerequisite unit
Plan and cost recipes
Core unit
Produce cakes, pastries and breads
Core unit; requires prior completion of prerequisite unit
Produce desserts
Core unit
Develop recipes for special dietary requirements
Core unit; requires prior completion of prerequisite unit
Plan Cooking operations
Core unit; requires prior completion of prerequisite unit
Design and cost menus
Core unit; requires prior completion of prerequisite unit
Manage finances with a budget
Core unit
Manage conflict
Core unit
Lead and manage people
Core unit
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Roster staff
Core unit
Develop and implement a food safety program
Core unit; requires prior completion of prerequisite unit
Lead diversity and inclusion
Elective unit
Enhance customer service experiences
Elective unit
Common Questions
No. This Training and Assessment Strategy is designed by Ashton College only for students who have already completed Certificate III in Commercial Cookery. Students who have completed Certificate III in Commercial Cookery at Ashton College will receive credit transfers for the 21 units they have completed and will only be required to complete the remaining 12 units. These 12 units are delivered over 28 weeks consisting of 24 weeks tuition at 20 hours per week and 4 weeks of holidays.
To enrol, applicants must provide evidence of English language ability. The minimum scores required are: IELTS overall band score of 6.0, PTE Academic score of 50, Cambridge English Advanced (CAE) score of 169, OET at least B for each component, or TOEFL iBT score of 64. Lower scores may be accepted if the principal course is accompanied by at least 10 or 20 weeks of ELICOS. Exemptions apply for citizens of the UK, USA, Canada, New Zealand, or Republic of Ireland, among other conditions.
All face to face delivery takes place at Ashton College's training facility at 213 Nicholson Street, Footscray VIC 3011, and at the Ashton College Training Kitchen located at the Ashton Hotel, 108 Newquay Promenade, Docklands VIC 3000.
Students who successfully complete the SIT40521 Certificate IV in Kitchen Management may progress onto the SIT50422 Diploma of Hospitality Management.
Students attend 20 hours of face to face classes per week (8 hours per day for 2 days and 4 hours on one day per week). In addition, students are expected to undertake 6 hours of unsupervised independent study and assessment outside of scheduled class time per week. Students also have the option to attend supervised study sessions for 4 hours per week during term time, although these are not included in the volume of learning.
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!
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India
Master of Nursing · Griffith University
