Commercial Cookery & Kitchen Management
AQF (Australian Quality Framework)
course description
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 Kitchen Management. 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.
career pathways
- Executive Chef
- Sous Chef
- Chef De Partie
- Kitchen Chef
- Qualified Cook
- Commis Chef
Industry placements
The Industry Engagements Department 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 Curriculum Vitae and interview skills.
- Employment vacancy notice board.
- Employer information sessions and on-campus interviews.
- Annual career-related events and activities where you can.
- Network and meet potential employers.
course intake
April, August, December
duration
1.5 years
course mode
Full Time
delivery mode
Classroom,
Lecture Theatre
Specialist Classroom Delivery (includes training kitchens, training restaurants)
Work-based learning
Assessment methods
Practical Demonstrations,
Document/Folios,
Critical Incident Reports,
Journals,
Oral Presentations,
Interviews,
Projects,
Group Projects,
Written Assignments,
Research Projects
Uniform
Theory – Casual Wear
Practical – Full Uniform
(Uniform provided by the Academy)
Practical – Full Uniform
(Uniform provided by the Academy)
Study pathway
12 months
18 months
24 months
30 months
Cert. III in Commercial Cookery
Cert. IV in Kitchen Management
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.
2.5 years including 1 year paid industrial placement.
2.5 years including 1 year paid industrial placement.
Anywhere in the world
12 months
Cert. III in Commercial Cookery
18 months
Cert. IV in Kitchen Management
24 months
Diploma of Hospitality Management
30 months
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.
2.5 years including 1 year paid industrial placement.
2.5 years including 1 year paid industrial placement.
Anywhere in the world.
course structure
Semester 1 (6 months) – Certificate III in Commercial Cookery (SIT30821)
| SITXFSA005 | Use hygienic practices for food safety |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITXINV007 | Purchase goods |
| SITHKOP010 | Plan and cost recipes |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Semester 2 (6 months) – Certificate III in Commercial Cookery (SIT30821)
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHPAT016 | Produce desserts |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC044 | Prepare specialised food items |
| SITHCCC040 | Handle and serve cheese |
| SITHCCC032 | Produce cook-chill and cook-freeze foods |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITXINV006 | Receive, store and maintain stock |
Semester 3 (6 months) – Certificate IV in Kitchen Management (SIT40521)
| SITXFSA008 | Develop and implement a food safety program |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITHKOP015 | Design and cost menus |
| SITXMGT004 | Monitor work operations |
| SITHKOP013 | Plan cooking operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
Semester 4 (6 months) – Diploma of Hospitality Management – Commercial Cookery (SIT50422)
| SITXCCS016 | Develop and manage quality customer practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
| SITXCCS015 | Enhance customer service experiences |
Semester 5 (6 months) – Advanced Diploma of Hospitality Management – Commercial Cookery (SIT60322)
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXFIN011 | Manage physical assets |
| SITXWHS008 | Establish and maintain a work health and safety system |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMPR014 | Develop and implement marketing strategies |
entry requirements
Sri Lankan Students
5 Ordinary Level Passes, including English language
International Students
5 passes in the Australian Y12 equivalence, including English language
*Prior industry experience, professional and academic qualifications from any other nationally/internationally acclaimed university may make you eligible for exemptions from the courses listed above or some of the course units. This is subject to approval from the William Angliss Institute, Australia
Fees structure
| Level | Semester | Duration | Semester Fee (Tuition Fee + William Angliss Institute Course Fee + Tax) |
|---|---|---|---|
| Cert. III in Commercial Cookery Stage – 1 | 1 | 6 months | LKR 681,243.25 |
| Cert. III in Commercial Cookery Stage – 2 | 2 | 6 months | LKR 681,243.25 |
| Cert. IV in Kitchen Management | 3 | 6 months | TBC |
| Diploma of Hospitality Management | 4 | 6 months | TBC |
| Advanced Diploma of Hospitality Management | 5 | 6 months | TBC |
Course Fee – up to Cert. IV in Kitcken Managment
| Total Tuition Fee Including Tax | TBC |
|---|---|
| Total William Angliss Institute Course Fee ( AUD 2,250 ) | TBC |
| Application Fee | LKR 41,000.00 |
| Total Course Fee | TBC |
Course Fee – Diploma to Advanced Diploma of Hospitality Managment
| Total Tuition Fee Including Tax | TBC |
|---|---|
| Total William Angliss Institute Course Fee ( AUD 1,500 ) | TBC |
| Total Course Fee | TBC |
(Including government taxes)
*Semester Fee may be changed due to fluctuating AUD exchange rates
*Average exchange rate – 1 AUD = 200 LKR
2024 course guide
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