What does this course involve?
As you read this information, please note that this course is going to be re-accredited in the coming future. There will be significant changes to the course information provided here.
This intensive course will provide you with the skills and knowledge to work as a cook in any commercial kitchen environment.
You will gain an understanding of food preparation and cookery principles, and develop practical skills in the training kitchen at Fountains Restaurant. You will have the opportunity to plan and execute menus and organise the kitchen team.
You will learn how to cater for a special occasion dinner for twenty people, provide restaurant-quality function food for 120, and use commercially-prepared products for thousands.
You will also gain certificates in Level 2 First Aid and Hygiene for Food Handlers.
What employment opportunities will I have?
This course may provide you with employment opportunities as a commercial cook in commercial kitchen environments for:
- hotels
- restaurants
- cafes
- clubs
- airlines
- hospitals
- student accommodation areas
- cafeterias
- corporate organisations
- event catering organisations
As a student, the Institute’s Employment Service is your first port of call for advice on gaining employment in this field, and can be contacted on 1300 BOX HILL (1300 269 445).
Accreditation
Nationally Recognised
What further study options will I have?
You may wish to progress onto the Certificate III Commercial Cookery program (apprenticeship or non-apprenticeship) Certificate IV in Hospitality Supervision.
Can I apply?
You must have energy, passion and commitment
How do I apply?
Direct Entry - Beginning and mid-year entry
If you have any queries, please contact the Institute on 1300 BOX HILL (1300 269 445).
How will I be selected for this course?
- An Information Session will be held, details to be advised.
Length of course
Full time - 6 months, the first 3 to 4 weeks are delivered in block format for 50 hours a week. After that, 5 hour classes are conducted 3 to 4 days per week.
Part time - 18 months, delivered 1 week day evening and a full day on Saturday.
Where will I study?
Elgar Campus
What costs and other fees should I expect?
Government Funded
This course attracts Victorian Government funding. For information about Fees and Charges please click here. This qualification may also be provided on a fee for service basis to industry, interstate or international students.
Click here to learn about scholarships that may be relevant to this course.
How will I be assessed?
- Written assessment
- Practical assessment
- Project work
Will my previous experience or study count?
Recognition of Prior Learning (RPL) or Recognition of Current Competencies (RCC) takes into account the knowledge and skills you’ve already gained through your previous education and work. This may be through formal or informal training, paid or unpaid work experience, and can earn you credit if relevant to your chosen course.
Units of Competency
General Workplace Component
These units are core to the Certificate II. You learn general workplace skills as adapted to the kitchen and catering environments. This includes Level 2 First Aid.
| THHCOR01B |
Work with colleagues and customers |
20 hr |
| THHCOR02B |
Work in a socially diverse environment |
20 hr |
| THHCOR03B |
Follow health, safety and security procedures |
5 hr |
| THHGHS03B |
Provide first aid |
24 hr |
Kitchen Theory
These units are designed to give you the knowledge to operate effectively in a commercial kitchen and help you understand the background of food preparation.
| THHBKA03B |
Receive and store kitchen supplies |
10 hr |
| THHBKA04B |
Clean and maintain kitchen premises |
10 hr |
| THHGHS01B |
Follow workplace hygiene procedures |
15 hr |
| THHHCO01B |
Develop and update hospitality industry knowledge |
25 hr |
Practical Cookery Component
These units teach you how to cook in a commercial kitchen and produce dishes from recipes supplied by top chefs. This component is delivered in our training kitchen, Fountains Restaurant.
| THHBCC00B |
Prepare sandwiches |
6 hr |
| THHBCC01B |
Use basic methods of cookery |
45 hr |
| THHBCC02B |
Prepare appetisers and salads |
25 hr |
| THHBCC03B |
Prepare stocks and sauces and soups |
35 hr |
| THHBCC04B |
Prepare vegetables, eggs and farinaceous dishes |
45 hr |
| THHBCC05B |
Prepare and cook poultry and game |
25 hr |
| THHBCC06B |
Prepare and cook seafood |
30 hr |
| THHBCC07B |
Identify and prepare meat |
50 hr |
| THHBCC08B |
Prepare hot and cold desserts |
50 hr |
| THHBCC09B |
Prepare pastry, cakes and yeast goods |
40 hr |
| THHBCC14B |
Organise bulk cooking operations |
120 hr |
| THHBKA01B |
Organise and prepare food |
20 hr |
| THHBKA02B |
Present food |
6 hr |
| THHCCH01A |
Prepare, cook and serve food (holistic unit) |
50 hr |