Diploma of Hospitality 
specialising in Commercial Cookery 

 
Traineeship
National Code
: 
SIT50307 
CRICOS Code: 069194D 
Centre:
Hospitality and Tourism Studies
Location:
Elgar Campus,
Study Area: Hospitality 
Study Area Sub Category: Commercial Cookery 
Jump to:
Units of Competency

What does this course involve?

This practical course will give you the skills to work as a qualified chef in a commercial kitchen. You will develop extensive skills in creating menus and preparing food – from appetisers to filleting fish to pastry. You will also gain 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 11pm, Monday to Friday. You will also be required to acquire work experience in order to complete the course.

Please note: this course caters to Australian and International standards and requires the handling and tasting of alcohol, and does not include Halal products. Products containing alcohol and pork are used as part of assessment.

This course is also available to international students.

What employment opportunities will I have?

The Commercial Cookery stream 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.


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?

Students who successfully complete a Diploma of Hospitality specialising in Commercial Cookery or Patisserie who wish to progress into the Bachelor of Hospitality Management will receive credit of 1 year’s duration.

Can I apply?

  • You must have successfully completed VCE, VCAL, or equivalent.
  • You will need to:
    • find part time work within a commercial kitchen to build your speed and competence in the kitchen and to complete your assessment
    • 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.

How do I apply?

To apply for a full time position in this course you must use the Victorian Tertiary Admissions Centre (VTAC) process. Details of the VTAC application process are at www.vtac.edu.au and in the VTAC Guide, which is available from leading newsagents and libraries from August. If the Institute still has vacancies after the VTAC places have been offered, you will be able to apply directly to the Institute.

If you have any queries, please contact the Institute on 1300 BOX HILL (1300 269 445).

How will I be selected for this course?

Assessment of application (VTAC)

Length of course

Full time - 2 years

Where will I study?

Elgar Campus,

What costs and other fees should I expect?

Government Subsidised Fees (Skills Deepening)

Fees for government subsidised students are made up of three main components:
1.   Tuition Fee
2.   Service and Amenity Fee
3.   Materials Fees (including course teaching materials fee and/or retained course items fees).
1. Tuition Fee - 2010
If you are enrolling for the first time in 2010 and eligible for a government subsidised place, the Tuition Fee will be $3.25 per hour with a minimum Tuition Fee of $225* per year and a maximum of $2,000 per year depending upon number of hours enrolled and eligibility for concession.

If you commenced your current course prior to 1 July 2009, but need to enrol in additional units for the same course in 2010 you will pay the Fee Maintenance rate of $1.40 per hour with a minimum fee of $56 per year and a maximum of $896 per year depending upon eligibility for a concession.

* Minimum fee and not a concession fee for diploma and advanced diploma courses.
2. Service and Amenities Fee
For enrolments up to 404 hours a $58 fee will be charged. For enrolments 405 hours and higher, an $80 fee will be charged.
3. Material Fees
Course teaching materials fees and/or retained course items fees are charged per course. This fee covers materials used in the course, plus some items that you are issued with and retain beyond the life of the course. Fees will vary from course to course, and can range from $100 to $1,000.

Self Funded

Self funded students will pay approximately $12,000 per year ($16.39 per hour of the course) depending upon number of hours enrolled. You may be eligible for VET FEE-HELP to assist with payment.

How will I be assessed?

  • Oral presentation
  • Written assessment
  • Practical assessment
  • Project work
  • Examination or testing
  • Workplace assessment

Will my previous experience or study count?

Advanced Standing is approved recognition of prior learning that is displayed as an Exemption (EX) on the student’s academic record. 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.
All fees quoted are indicative fees and are correct at the time of print. In subsequent calendar years, fees may be subject to a small increase in line with annual Institute fee pricing reviews. This qualification may have prerequisites, co-requisite or bridging units from lower or higher level qualifications. For further clarification please seek advice from the Institute.
^Top

 
Units of Competency

Core
SITXMGT001A
Monitor work operations
20 hr
SITXMGT002A
Develop and implement operational plans
50 hr
SITXCOM001A
Work with colleagues and customers
25 hr
SITXCCS003A
Manage quality customer service
30 hr
SITXCOM002A
Work in a socially diverse environment
20 hr
SITXCOM003A
Deal with conflict situations
20 hr
SITXFIN003A
Interpret financial information
60 hr
SITXFIN004A
Manage finances within a budget
30 hr
SITXFIN005A
Prepare and monitor budgets
30 hr
SITXGLC001A
Develop and update legal knowledge required for business compliance
80 hr
SITXHRM001A
Coach others in job skills
20 hr
SITXHRM005A
Lead and manage people
60 hr
SITXHRM007A
Manage workplace diversity
60 hr
SITXMGT006A
Establish and conduct business relationships
60 hr
SITXOHS004A
Implement and monitor workplace health, safety and security practices
30 hr
SITXOHS005A
Establish and maintain an OHS system
30 hr
SITXCCS002A
Provide quality customer service
40 hr
SITXFSA001A
Implement food safety procedures
40 hr
SITXHRM003A
Roster staff
30 hr
SITXINV001A
Receive and store stock
10 hr
SITXINV002A
Control and order stock
25 hr
SITXOHS001A
Follow health, safety and security procedures
10 hr
SITXOHS002A
Follow workplace hygiene procedures
15 hr
SITHCCC001A
Organise and prepare food
20 hr
SITHCCC003A
Receive and store kitchen supplies
10 hr
SITHCCC028A
Prepare, cook and serve food for menus
80 hr
Commercial Cookery
SITHIND001A
Develop and update hospitality industry knowledge
25 hr
HLTFA301B
Apply first aid
18 hr
SITHCCC002A
Present food
6 hr
SITHCCC004A
Clean and maintain kitchen premises
10 hr
SITHCCC005A
Use basic methods of cookery
45 hr
SITHCCC006A
Prepare appetisers and salads
25 hr
SITHCCC008A
Prepare stocks, sauces and soups
35 hr
SITHCCC009A
Prepare vegetables, fruit, eggs and farinaceous dishes
45 hr
SITHCCC010A
Select, prepare and cook poultry
25 hr
SITHCCC013A
Prepare hot and cold desserts
50 hr
SITHCCC027A
Prepare, cook and serve food for food service
50 hr
SITHCCC011A
Select, prepare and cook seafood
30 hr
SITHCCC012A
Select, prepare and cook meat
50 hr
SITHCCC014A
Prepare pastries, cakes and yeast goods
40 hr
SITHCCC016A
Develop cost effective menus
30 hr
SITHCCC029A
Prepare foods according to dietary and cultural needs
75 hr
^Top