Commercial Cookery – Full time Course

Commercial Cookery
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 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.

career pathways
  • Executive Chef
  • Sous Chef
  • Chef De Parte
  • Kitchen Chef
  • Qualified Cook
  • Commis Chef
Industry placements

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
  • course intake

    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

    A wide range of assessment practices is used by staff to assess competency for courses

    Uniform

    Theory – Casual Wear

    career pathways
    course structure
    Semester 1 (6 months) – Certificate III in Commercial Cookery (SIT30816)
    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
    Semester 2 (6 months) – Certificate III in Commercial Cookery (SIT30816)
    SITXCOM005Manage conflict
    SITXFIN003Manage finances within a budget
    BSBDIV501Manage diversity in the workplace
    SITHKOP004Develop menus for special dietary requirements
    SITXHRM003Lead and manage people
    SITXMGT001Monitor work operations
    SITHKOP005Coordinate cooking operations
    BSBUS401Implement and monitor environmentally sustainable work place
    SITXWHS003Implement and monitor work health and safety practices
    SITHCCC009Produce cook-chill and cook-freeze foods
    Semester 3 (6 months) – Certificate IV in Commercial Cookery (SIT40516)
    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
    entry requirements
    Domestic Students
    5 Ordinary Level Passes including English language
    International Students
    5 passes in the 10th standard including English language
    If you don’t meet the above requirements, you are able to join our Youth Learning Programme which will develop the necessary knowledge required for the main course.


    *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 WAI’s approval.
    Local students Fees Structure
    Level Semester Duration Semester Fee Loyalty Fee
    Cert. III in Commercial Cookery Part – 1 1 6 months LKR 334,750 AUD 650
    Cert. III in Commercial Cookery Part – 2 2 6 months LKR 334,750 AUD 650
    Cert. IV in Commercial Cookery 3 6 months LKR 334,750 AUD 650
    Total LKR 1,516,750 AUD 2600
    Semester 1
    Level Cert. III in Commercial Cookery Part – 1
    Duration 6 months
    Semester Fee LKR 334,750
    Loyalty Fee AUD 650
    Semester 2
    Level Cert. III in Commercial Cookery Part – 2
    Duration 6 months
    Semester Fee LKR 334,750
    Loyalty Fee AUD 650
    Semester 3
    Level Cert. IV in Commercial Cookery
    Duration 6 months
    Semester Fee LKR 334,750
    Loyalty Fee AUD 650
    Total Course Fee
    Total LKR 1,516,750
    Total Loyalty Fee AUD 2600
    Total Course Duration 1.5 Years
    Acerage Cost per semester LKR 497,250

    *Semester Fee may change due to fluctuating AUD exchange rates
    *Average exchange rate – USD 0.77

    2022 course guide

    Download our 2021 International Course Guide for detailed information about all of William Angliss Institute’s courses.

    download now
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    Learn from seasoned hospitality professionals and a diverse range of guest lecturers Take advantage of work experience opportunities in the Angliss Restaurant in Melbourne, or Rubric Restaurant in Sydney

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    2022
    Intakes

    Hospitality Management
    April / August / December
    Travel & Tourism Management
    April / August / December
    Event Management
    April / August / December
    Commercial Cookery
    April / August / December
    Patisserie
    April / August / December
    Cert. i in Hospitality
    February / June / October
    Short Courses

    Apply Now

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