CRICOS Course Code: 117021A
78 Weeks
Course Intakes
Monday, 3 February 2025
Monday, 28 April 2025
Monday, 21 July 2025
Level IV
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Monday, 3 February 2025
Monday, 28 April 2025
Monday, 21 July 2025
Students enrolling directly in this course (SIT40521) will be enrolled for the prescribed duration as below and will need to complete ALL thirty-three (33) units of competency to attain the qualification and undertake the required work placement for SITHCCC043.
Direct Entry Students:
Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives.
SITXFSA005 | Use hygienic practices for food safety |
SITXINV006 | Receive, store and maintain stock |
SITXFSA006 | Participate in safe food handling practices |
SITHCCC023 | Use food preparation equipment |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHCCC035 | Prepare poultry dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC037 | Prepare seafood dishes |
SITHCCC041 | Produce cakes, pastries and Breads |
SITHPAT016 | Produce desserts |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHKOP010 | Plan and cost recipes |
SITHCCC043 | Work effectively as a cook |
SITXWHS005 | Participate in safe work practices |
SITHCCC025 | Prepare and present sandwiches |
SITHCCC026 | Package prepared foodstuffs |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC040 | Prepare and serve cheese |
SITHPAT014 | Produce yeast-based bakery products |
Pathway Students:
Pathway students progressing from SIT30821 (successfully completed with the above 23 units attained with credits granted) will need to complete the following additional 10 units in this course.
Core Units
SITXCOM010 | Manage conflict |
SITXHRM009 | Lead and manage people |
SITXFIN009 | Manage finances within a budget |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXHRM008 | Roster staff |
SITHKOP013* | Plan cooking operations |
SITHKOP015* | Design and cost menus |
SITXFSA008* | Develop and implement a food safety program |
SITHKOP012 | Develop recipes for special dietary requirements |
** These units have a pre-requisite – SITXFSA005 Use hygienic practices for food safety. SITXFSA005 must accordingly be scheduled prior to starting any new term or student group.
Direct Entry Students:
Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core
plus 6 Electives
This qualification is delivered over a period of 78 weeks with Face-to-Face training sessions and self-paced training / study 18 weeks holiday breaks.
Preferred pathways for candidates considering this qualification include:
Pathways from the qualification:
This course is aimed at students wishing to develop a career in commercial cookery or upgrade their prior qualifications in commercial cookery or hospitality. The Bright College’s clients for this qualification will be international students completing this qualification as part of a packaged course. Key audience characteristics include:
Cohort 1: International Students on Student Visas
Cohort 2: Onshore Pathway Students (International Students)
Where cohort profiles and experiences vary (The Bright College’s pre-enrolment review), The Bright College shall create their own groups, and not mix them with other cohorts where possible, to address their specific learning needs and maintain the cohort profile.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
Students must:
Pre-Enrolment Requirements
All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required
Delivery Method
Face to Face | 3 days per week (20 hours) |
Duration
This qualification is delivered over a period of 78 weeks with Face-to-Face training sessions and self-paced training / study 18 weeks holiday breaks.
Fee and Payment
Cohorts | Tuition Fee | Resources Fee | Application Fee (One off) |
International | $15,500.00 | $2000.00 | $250.00 |
*Fees are subject to change and exclude Admin and Material fees, please contact the college for confirmation.