- Study mode
- On Campus
- Full Time
- Part Time
Full time: 10 months (3 days per week)
Part time: 3 years (1-2 days per week)
- Starting Date
Morwell Full time: Commenced
Morwell Part time: Ongoing
Leongatha Full time/Part time: Ongoing
Bairnsdale Full time: July 2019
Bairnsdale Part time: Ongoing
This course provides students with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. Students learn about new food styles, working with different ingredients, effective communication, occupational health and safety procedures and workplace hygiene.
Students also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner.
These skills will be enhanced during scheduled training restaurant sessions operational and open to the general public or within workplace settings as a part of work placement or employment. Graduates will have gained the skills and knowledge to be competent as a qualified cook within a wide range of hospitality establishments including restaurants, cafes, bistro, clubs, cruise ships, resorts, and coffee shops.
Full Time Option: Morwell & Bairnsdale attendance days:
Tuesday, Wednesday and Thursday 3.00pm - 10.00pm
Fridays should be used to complete placement or paid work within industry to achieve 48 service periods over the length of the course.
Full Time Option: Leongatha Attendance Days:
Monday, Tuesday, Wednesday 9.00am - 4.00pm
Thursdays or Fridays should be used to complete placement or paid work within industry to achieve 48 service periods over the length of the course.
Part Time Option: Morwell Campus
Monday, Tuesday, Thursday 9.00am-4.00pm
Part Time Option: Leongatha & Bairnsdale
Monday, Tuesday, Wednesday 9.00am - 4.00pm
No attendance is required on public holidays or school holiday periods. The learner will be provided with a class schedule/timetable for the full year at the commencement of the course
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Opportunities for Further Study
- SIT40516 Certificate IV in Commercial Cookery (on Offer)
- SIT40616 Certificate IV in Catering Operations (Not on offer at TAFE Gippsland)
- SIT40716 Certificate IV in Patisserie (Not on Offer at TAFE Gippsland)
- SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
- SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)
Mandatory entry requirements
For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, TAFE Gippsland will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
- The Pre-Training Review will:
- identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);
- ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
- ascertain that the proposed learning strategies and materials are appropriate for that individual.
When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an
- Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.
When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), TAFE Gippsland will recommend appropriate strategies for the Learner.
Recommended entry requirements
It is expected that the leaner is actively seeking casual employment, with the aspiration of being offered an apprenticeship as a commercial cook, or a position as a cook on completion of training.
This non apprentice stream also provides business owners the opportunity to undertake the same training as an apprentice. Without the exemption, business owners were not able to sign themselves up as an apprentice through an Australian Apprenticeship Centre.
Limitations to entry
Students must be able to attend 3 evenings per week and willing to find work placement in order to complete the qualification.
Specialist Course Information
Students will be required to find work placement to ensure the competency standards are met in order to be deemed competent in the following 2 units;
Workplace occasions required for:
- SITHCCC011 Use cookery skills effectively – 12 occasions must be completed to competency standards (a minimum of 6 occasions can be achieved in the training restaurant)
- SITHCCC020 Work effectively as a cook – 48 occasions must be completed to competency standards
If the student is already working casual or part time in a commercial kitchen environment, then placement may not be required, as the work experience gained through employment may be sufficient as a form of evidence to meet competency standards for the above two units.
Placement is arranged by: Student
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
|SITXWHS001 Participate in safe work practices|
|SITXINV002 Maintain the quality of perishable items|
|SITXHRM001 Coach others in job skills|
|SITXFSA101 Use hygienic practices for food safety|
|SITXFSA002 Participate in safe food handling practices|
|SITXFSA001 Use hygienic practices for food safety|
|SITHPAT006 Produce desserts|
|SITHKOP002 Plan and cost basic menus|
|SITHKOP001 Clean kitchen premises and equipment|
|SITHCCC021 Prepare specialised food items|
|SITHCCC020 Work effectively as a cook|
|SITHCCC019 Produce cakes, pastries and breads|
|SITHCCC018 Prepare food to meet special dietary requirements|
|SITHCCC014 Prepare meat dishes|
|SITHCCC013 Prepare seafood dishes|
|SITHCCC012 Prepare poultry dishes|
|SITHCCC011 Use cookery skills effectively|
|SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC007 Prepare stocks, sauces and soups|
|SITHCCC006 Prepare appetisers and salads|
|SITHCCC005 Prepare dishes using basic methods of cookery|
|SITHCCC002 Prepare and present simple dishes|
|SITHCCC001 Use food preparation equipment|
|BSBWOR203 Work effectively with others|
|BSBSUS201 Participate in environmentally sustainable work practices|
|BSBCMM201 Communicate in the workplace|
Didasko Learning Online is used for the delivery of theory and assessment tasks.
Assessment tasks typically include multiple choice, short answer, projects, tasks, role play and learner activities. Practical assessment will take place in the training restaurant for 6 sessions (12 occasions), the remaining practical placement will be completed in industry.