Be a part of a star class industry by gaining the skills and techniques required to be a professional chef by completing this Certificate IV in Commercial Cookery. This will help you to gain industry level knowledge by introducing you to a variety of cuisines, professional techniques, kitchen management, financial management and team management that will prepare you to become a Chef, Commis Chef, Manager or even open your own restaurant.
- Executive Chef
- Sous Chef
- Chef De Parte
- Kitchen Chef
- Qualified Cook
- Commis Chef
Careers and Employment Services can assist you with career development and opportunities to gain valuable experience to ensure a smooth transition from study to work Staff are on campus to provide career guidance and development
- Assist with guidance on written resumes interview skills
- Employment vacancy notice board
- Employer information session and on campus interviews
- Annual career related events and activities where you can
- network and meet potential employers






Practical – Full Uniform (Uniform provided by the university)





SITXFSA001 | Use hygienic practices for food safety |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous |
SITHCCC019 | Produce cakes, pastries and breads |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare seafood dishes |
SITHCCC014 | Prepare meat dishes |
SITXWHS001 | Participate in safe work practices |
BSBWOR203 | Work effectively with others |
SITHKOP001 | Clean kitchen premises and equipment |
SITXHRM001 | Coach others in job skills |
SITXINV002 | Maintain the quality of perishable items |
SITXFSA003 | Transport and store food |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHKOP002 | Plan and cost basic menus |
SITHPAT006 | Produce desserts |
BSBSUS201 | Participate in environmentally sustainable work practices |
SITXFSA002 | Participate in safe food handling practices |
SITHCCC020 | Work effectively as cook |
SITHCCC021 | Prepare specialised food items |
SITHCCC017 | Handle and serve cheese |
SITHCCC015 | Produce and serve food for buffet |
SITXCOM005 | Manage conflict |
SITXFIN003 | Manage finances within a budget |
BSBDIV501 | Manage diversity in the workplace |
SITHKOP004 | Develop menus for special dietary requirements |
SITXHRM003 | Lead and manage people |
SITXMGT001 | Monitor work operations |
SITHKOP005 | Coordinate cooking operations |
BSBUS401 | Implement and monitor environmentally sustainable work place |
SITXWHS003 | Implement and monitor work health and safety practices |
SITHCCC009 | Produce cook-chill and cook-freeze foods |
Level | Semester | Duration | Semester Fee (Tuition Fee + Loyalty Fee + Tax) |
---|---|---|---|
Cert. III in Commercial Cookery Stage – 1 | 1 | 6 months | LKR 561,550.00 |
Cert. III in Commercial Cookery Stage – 2 | 2 | 6 months | LKR 561,550.00 |
Cert. IV in Commercial Cookery | 3 | 6 months | LKR 561,550.00 |
Total Tuition Fee Including Tax | LKR 1,236,150.00 |
---|---|
Total loyalty Fee ( AUD 1,950 ) | LKR 448,500.00 |
Registration Fee | LKR 41,000 |
Total Course Fee | LKR 1,725,650.00 |
(Including government taxes)
*Semester Fee may be changed due to fluctuating AUD exchange rates
*Average exchange rate – 1 AUD = 230 LKR