Int Commercial Cookery – Academies Australasia Polytechnic

Commercial Cookery

The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad. It is an exciting and a fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs.

This course will fast-track your career by preparing you with strong foundation of skills and practical knowledge needed to lead a service team and the understanding needed to thrive as a Chef/ Cook in a leading hotel, restaurant or other businesses within the hospitality and tourism industries.

On completion, graduates will have the knowledge and experience to work as Cook, Chef or Chef De Partie in a hospitality business.

The Training Kitchen is located at our Swanston Street Campus – Basement Level, 488 Swanston Street, Carlton VIC 3053

SIT30821 Certificate III In Commercial Cookery

Unit Code	Unit Name
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, eggs 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
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP009	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITHPAT016	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices
SITHCCC038	Produce and serve food for buffets
SITHCCC039	Produce pates and terrines
SITHCCC040	Prepare and serve cheese
BSBSUS211	Participate in sustainable work practices
SITXWHS006	Identify hazards, assess and control safety risks
Vocational/ Employment Outcome	Cook

SIT40521 Certificate IV in Kitchen Management

Unit Code	Unit Name
SITXCOM010	Manage conflict
SITXWHS007	Implement and monitor work health and safety practices
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXMGT004	Monitor work operations
SITXMGT005	Establish and conduct business relationships
SITHKOP013	Plan cooking operations
SITXFSA008	Develop and implement a food safety program
SITXMPR014	Develop and implement marketing strategies
SITXFIN009	Manage finances within a budget
SITXFIN010	Prepare and monitor budgets
SITHKOP012	Develop recipes for special dietary requirements
SITHKOP015	Design and cost menus
Vocational/ Employment Outcome	Chef, Chef De Partie

*Certificate IV in Kitchen Management (SIT40521) has a total duration of 2 terms / 18 college weeks. Students must complete Certificate III in Commercial Cookery (SIT30821) before progressing to Certificate IV in Kitchen Management (SIT40521).

Degree Courses

Courses offered in Sydney & Melbourne only

Courses offered in Sydney, Melbourne and Perth

The Training Kitchen is located at our Swanston Street Campus – Basement Level, 488 Swanston Street, Carlton VIC 3053

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