This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Possible job titles include
- qualified cook/chef
- head chef
- kitchen attendant
- catering team assistant
Pathways to further study
- SIT31016 Certificate III in Patisserie
- SIT40516 Certificate IV in Commercial Cookery
- SIT40416 Certificate IV in Hospitality
- SIT50416 Diploma of Hospitality Management
|Participate in environmentally sustainable work practices
|Work effectively with others
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces, and soups
|Prepare vegetable, fruit, egg, and farinaceous dishes
|Prepare poultry dishes
|Prepare seafood dishes
|Prepare meat dishes
|Prepare food to meet special dietary requirements
|Produce cakes, pastries, and breads
|Work effectively as a cook
|Clean kitchen premises and equipment
|Plan and cost basic menus
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Coach others in job skills
|Maintain the quality of perishable items
|Participate in safe work practices
|Design and produce business documents
|Comply with infection prevention and control policies and procedures
|Prepare and serve espresso coffee
|Plan and monitor espresso coffee service
CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.
On successful completion of the course you will be issued with the nationally recognised qualification:
SIT30816 Certificate III in Commercial Cookery
Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.
Entrance Requirements / Pre-requisites
- Learners must be 16 years of age and over at the time of course commencement
- Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship
- Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
- Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
- Apprenticeship and traineeship learners must be currently employed under a training contract and referred by their employer.
- No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.
- Regular access to a computer, tablet, or smartphone that has reliable internet access.
- An email address that is current and regularly checked.
CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.
Literacy and numeracy
Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
Fees and Government Funding
|Tuition Fees (GST Exempt)
Click here to see CHT’s fee schedule.
*This training is delivered with Victorian and Commonwealth Government funding.