Certificate
Further your career pathway in commercial cookery with this qualification which provides you with extended skills to be able to work as a supervisor cook or team leader in a range of commercial kitchens. Gain the knowledge to lead a team and manage workplace conflict, whilst introducing food safety programs and maintaining hygiene and workplace health and safety. Your skills will become more advanced at the planning, preparing and cooking stages of food to ensure that all dietary requirements can be accommodated.
You will have access to the training kitchens and restaurant located on campus where you can practice your cooking skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to patrons at lunch and dinner sittings.
This course has been superseded with SIT40521 Certificate IV in Kitchen Management which is an equivalent qualification. You can still enrol in this course, however students will be transitioned into the new course from Semester 2, 2023.
An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.
Completion of SIT30821 Certificate III in Commercial Cookery is required for entry into this course.
Please view Admission requirements for your country of origin.
To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.