Duration
2 years (including - stage 1 Certificate III in Hospitality (Commercial Cookery - THH31502))
Intake dates
January and July
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 practical course will provide you with the skills to work as a qualified chef in a commercial kitchen.
You’ll develop extensive skills in creating menus and preparing food – from appetisers to filleting fish to pastry.
You’ll also gain develop operational and supervisory skills, learn how to manage a kitchen and find out how to maintain a safe workplace.
Because this course is designed to simulate conditions in a commercial kitchen environment, you may need to attend classes between 7.30am to 11.00pm, Monday to Saturday.
Please note: this course caters to Australian and international standards and does not include Halal products. Pork products are used as part of assessment.
In addition to the enrolment fees, you’ll need to buy a full chef’s uniform, a professional tool kit and front of house uniform. You may supply your own uniforms and kits (as long as they are appropriate quality) or you can buy them when you enrol.
Entrance requirements
- Australian Year 11 or equivalent with a pass.
- Relevant senior employment experience in industry will be considered.
English Language Proficiency
- A minimum IELTS overall score of 5.5 (Academic).
- A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.
Special admission requirements
- Ability to handle beef, pork, lamb and chicken
- Physical ability to stand long periods of time
- Ability to work with people in a pressurised environment
- Ability to travel to TAFE according to timetabling requirements
- Ability to work in a time efficient manner & arrive on time.
Cost
$AUD11,500 per year, plus materials fees ($AUD300 approximately per year), uniform and tools ($AUD500 approximately)
What employment opportunities will I have?
This course may provide you with employment opportunities as a chef in a small business or as a sous chef in larger kitchens in hotels, restaurants, cafes, clubs, event caterers, airlines, hospitals or executive boardrooms.
You may also find employment as a restaurant manager or a supervisor in charge of food and beverage operations.
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).
What further study options will I have?
You may wish to progress into the Advanced Diploma of Hospitality Management (involving a further 6 months of study). You may then wish to progress into the Bachelor of Hospitality Management with credits for previous study.
Accreditation
Nationally Recognised
Where will I study?
Elgar Campus
Course Structure
Classes cover a period in excess of 20 hours per week.
First semester focuses on building basic cooking skills as well as operational health, hygiene and safety skills. At the end of this semester students will have achieved a Food Handlers Certificate.
Second semester introduces the students to the kitchen environment and covers marketing and kitchen management.
Third semester consolidates the student’s kitchen experience in Fountains restaurant, enabling them to become a valuable part of a kitchen team.
Fourth semester focuses on management subjects.
A Certificate III in Hospitality (Commercial Cookery) is nested within the Diploma and awarded after 18 months.
Most of this course is delivered in our specialised training facility at Box Hill Institute’s Elgar Campus and the facility includes:
- Fountains – a newly re-furbished 180 seat restaurant and function room open to the public.
- The Demonstration theatre – a 75 seat theatre with digital audio video facilities and a demonstration kitchen.
- Four fully equipped training kitchens, each with individual work stations allowing students to operate in their own area. This includes a new dedicated pastry kitchen for all pastry and dessert classes.