CRICOS COURSE Code: 0101622
General: This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Entry Requirement-:
While there are no entry requirements defined in the training package, the VCE requires the following criteria to be met.
Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
Applicants must complete the VCE LLN test Pathways into the qualification This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Vocational or Educational outcomes: Students can go into a range of employment or further study options, including studies at higher education level.
Job Roles may include : Cook
Job Outlook: Please refer to the Australian Government Job Outlook site for job prospects for each of the occupations listed above.
Training and Assessment Method- Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Delivery Method – Face to Face Classroom delivery. Student are required to do 200 hours work based Training
Delivery Location-
Level 1, 376 Bourke Street Melbourne VIC 3000
62, New quay Prom nard Docklands VIC 3008
HLTAID003 Provide First Aid
SITXINV001 Receive and Store Stock
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHKOP001 Clean kitchen premises and equipment
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHIND002 Source and use information on the Hospitality industry
SITXINV002 Maintain the quality of perishable items
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITXCCS006 Provide Service to Customers
SITHCCC020 Work effectively as a cook
Course Duration: 60 weeks full time including holidays and orientation
Enrolment fee: $300 (non-refundable)
Materials fee: $550
Chef Uniform and Knife kit Charges- $250
Tuition fee:$11,950