Course Description
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Insight Institute of Further Studies (IIFS) – IIFS Entry Requirements:
- All students must be 18 years of age or older in order to apply for enrolment into this qualification.
- Students must have completed High School (or equivalent)
- There are no requirements for previous work experience for entry into this course.
- All students must register their USI
- The students must have good computer skills (including WORD, EXCEL, PowerPoint and Internet to search for information)
- All students must complete the Pre-Training Review
Insight Institute of Further Studies (IIFS) – IIFS English & LLN Entry Requirements but not limited to below:
- This course is delivered and accessed in English. The students must have LLN (Language, Literacy and Numeracy) Skills for the level of this course.
- Students must provide current (test date less than 2 years) and valid proof of English Language Proficiency by any of the following tests:
- IELTS (International English language testing System) minimum overall score 6
- PTE (Pearson Test of English) minimum overall score 50
- TOEFL iBT (Test of English as a Foreign Language – Internet based test) minimum overall score 60
- C1 Advanced (formerly Cambridge English – Advanced CAE) minimum overall score 180
Note: Insight Institute reserves the right to enrol students or refuse enrolment based on LLN skills determined by the student support officer.
The student can be exempt from English proficiency condition by providing evidence any of the following:
- They are a citizen of United Kingdom, United States of America, Canada, New Zealand, Republic of Ireland.
- They have completed minimum 5 years of study in Australia, Canada, New Zealand, South Africa, Republic of Ireland.
- They have completed (within the past 2 years) in Australia in English – requirements for senior secondary certification of education.
- They have completed (within the past 2 years) in Australia in English – substantial component of AQF Level 4 or higher on a student visa.
Note: Insight Institute reserves the right to enrol students or refuse enrolment based on LLN skills determined by the student support officer.
Course Duration
52 weeks (including public holidays, re-assessment and catch-up days)
Full Time study (minimum 20 hours per week) – Total 1513 Hours
Total Course fees
Tuition Fees: $11,000
Material Fee: $1000 (All material and equipment will be provided by IIFS)
Non-refundable Application Fee: $500
Total: $12,500
Please Note:
- The above fees do not include the cost of living in Australia.
- IIFS does NOT provide any VET [Vocational Education and Training] FEE-HELP, government- funded subsidy or other financial support arrangements.
- IIFS reserves the right to change the fees over the duration of this course.
Units to be Completed
Consistent with the qualification packaging rules, the units listed below are delivered for this qualification. The choices of elective units are based on conversations with industry regarding skills gaps through changes in technology or processes and materials or areas of increased pressure on service delivery.
| Unit Code | Title | Unit Type |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC040* | Prepare and Serve Cheese | Elective Group A |
| SITHCCC039* | Produce pates and terrines | Elective Group A |
| BSBSUS211 | Participate in sustainable work practice | Elective Group C |
| SITXINV007 | Purchase Goods | Elective Group C |
| SITHCCC038* | Produce and serve food for buffets | Elective Group A |
Note: # the unit SITHCCC043 Work effectively as a cook also includes 192 hours of work placement to be completed in addition to the 20 scheduled hours of training
Note: Student will receive credit transfer for the following units as part of SIT30821 Certificate III in Commercial Cookery.
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 |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXWHS005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXINV006* | Receive, store and maintain stock |
SITHCCC040 | Prepare and Serve Cheese |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC039 | Produce pates and terrines |
BSBSUS211 | Participate in sustainable work practice |
SITXINV007 | Purchase Goods |
Delivery Methods
Assessment Methods
Students will be advised of assessment requirements by their trainer/assessor. Assessments are applied to a simulated workplace with a range of questions and projects. Assessment methods employed will include: Written Questions (Knowledge Assessment tasks) and Project Portfolio – Students need to work through a number of activities and submit the complete project portfolio. These will include but are not limited to: Case Studies, Reports (using the templates provided), Presentation, Role-play/discussions/Consultations.
Facilities and Resources available to students
IIFS will provide all the required facilities, equipment and learning resources to the students for this course.
- IIFS campus has well equipped training rooms where delivery and assessment of this course will occur.
- IIFS will provide Simulated work environment and related business documentation for this course.
- Students will have access to a well-equipped computer lab.
- Students will be provided current and contextualised Learning resources
- All materials and equipment will be provided by IIFS
Recognition of Prior Learning and Credit Transfer
Issuance of Certification
For further details, please refer to the policy on our website (*see the note on last page)
Pathways from this qualification
After completing this course, students can apply for SIT40521 – Certificate IV in Kitchen Management at IIFS.
Job-Outcome
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
More information on the job outcomes can be found on:
https://www.myskills.gov.au
Further Information
- IIFS does not use any 3rd party arrangements for delivery and assessment of this.
- IIFS does not guarantee that a student will obtain a particular employment outcome after completing this course.
- There is a course requirement of 192 hours of work placement (in addition to the 20 scheduled hours of training for this unit. The practical placement coordinator will visit each learner during their placement.
- IIFS does not promise any possible migration outcomes from undertaking this course or guarantee successful education assessment outcomes.