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Cook up a rewarding career!

Do you dream of a supervisory career in a commercial kitchen? TAFE Queensland North courses build skills that are industry relevant and in demand and if your aspirations are to work in a commercial kitchen and hold a supervisory or team leader role then this certificate will give the edge on how to succeed. This course will provide you with an opportunity to learn skills in personal and workplace communication, planning and organising as well as problem-solving and technology. Your studies will also give you the skills that will help you motivate and lead kitchen teams, identify and assess operational and services issues, plan food production, schedule work flow, gain an understanding of legal compliance issues, as well as plan, prepare and cost your own menu.

You will receive classroom training and complete on-the-job components where you can develop cookery skills to prepare appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes.

The outcome of this qualification reflect the role of a commercial cook who has a supervisory or team leading role in the kitchen, who operate independently or with limited guidance from others and use discretion to solve non-routine problems. It will will also allow for existing staff with a Certificate III in Commercial Cookery to continue to gain this qualification and be linked to a more senior job outcome.

Upon successful completion of this certificate, you will be qualified to work in restaurants, hotels, hospitals or any commercial catering establishment. Course details

Industry endorsed

Student satisfaction

LOCATION/S

Cairns, Cannonvale (Whitsunday), Townsville (Pimlico)

Key dates and info

DURATION

Full time: 1.5 years / up to 5 days per week

Course details

COST

  • International fee $19,500

Cost details

+61 7 3244 5100

No matter your question,
we are here to help!

How to enrol

Tara Bain

Let's celebrate the tastemakers

I kicked off my gastronomic career as a school-based apprentice through TAFE Queensland Brisbane four years ago, where I quickly grew a strong passion for cooking and the industry.
More about this course.

Tara Bain
Certificate III in Events, Certificate III in Hospitality
TAFE Queensland Brisbane

Key dates

LOCATION START DATE WORKLOAD DELIVERY
Cairns 10 Jul 2017 Full time / up to 5 days per week Classroom
Cannonvale (Whitsunday) 10 Jul 2017 Full time / up to 5 days per week Classroom
Townsville (Pimlico) 10 Jul 2017 Full time / up to 5 days per week Classroom

Entry requirements

International Student specific entry requirements:
English
: For students whose first language is not English, the required minimum English language levels is IELTS 5.5 or equivalent, with no individual score less than 5.0 or equivalent assessment.

More information on English entry requirements can be found on our website.

Academic: The minimum requirements can be one of the following:

  • Certificate II or III – 10 years of schooling (or equivalent) with passes in mathematics and English
  • Certificate IV or Diploma – 12 years of schooling (or equivalent) with passes in mathematics and English
  • Mature –aged entry with work experience in a related field

Please send certified and translated copies of your English results and academic certificates to the International Student Unit together with your completed and signed application form.

Location/s

Cairns
Gatton, Newton, Eureka and Wilkinson Streets
Manunda QLD 4870

Cannonvale (Whitsunday)
Shute Harbour Road
Cannonvale QLD 4802

Townsville (Pimlico)
Cnr Hugh Street & Fulham Road
Pimlico
Townsville QLD 4812

Resources required

It is recommended that students have access to a reliable internet connection to access TAFE Queensland's online learning system Connect and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for students to use at all TAFE Queensland locations.You must abide by industry and/or TAFE dress standards and remove jewellery and/or body piercing before entering the food preparation and serving areas.

The following resources are not included in the program fees and it is the students responsibility to provide at your own cost.

Uniform

  • 2x Chef's Jacket (Traditional style with white buttons, or modern wrap around style)
  • 2x Traditional check trousers
  • 2x White neckerchief
  • 2x White Apron - waist or bib
  • White traditional style chefs hat - paper fabric or cloth/white skull cap - clean and suitably presented
  • Black, enclosed, leather shoes

The above items are required to undertake the practical classes, and are available at a variety of hospitality stores. Quality and price may vary.

Mandatory Requirements:
Basic knife set:

  • 25cm cooks knife
  • 18cm cooks knife
  • Paring knife
  • Steel and potato peeler
  • Knife wrap
  • Turning knife

Professional knife set:

  • Bread knife
  • Peeler
  • Vegetable knife,
  • large chopping knife
  • Boning knife,
  • Filleting knife
  • Palette knife and steel

Other resources:

  • Piping nozzle
  • measuring cups and spoons
  • Temperature probe
  • Pastry brush
  • Digital 1gr scales
  • Required text: Professional Chef  Volume 1 Kitchen Operations and Volume 2 Commercial Cookery(Cengage published by Ford, Zelman and Hunter) ISBN: 9780170181709, www.cengage.com.au

 

Timetable

73 weeks (63 weeks full time delivery, 10 weeks of holidays).

Placement

Vocational Placement: All Cairns and Whitsunday students must complete a minimum of 240 hours of vocational placement (6 weeks at 40 hours per week). This is spread across the duration of the program. TAFE will procure placements on behalf of the students, but it is the student’s responsibility to provide their own transport and accommodation if required.

Important Information

  • Please ensure you engrave all knives with your name or initials or mark the handle with bright nail varnish
  • The basic knife set will be required by the second week of training.  Details regarding type and quality and set of tools required will be discussed during first week.
  • The resources listed above are a requirement to undertake the practical classes, and are available at a variety of hospitality stores.  Quality and price may vary.

Units

To obtain the Certificate IV in Commercial Cookery, students need to successfully complete 33 units (26 core and 7 elective units)

Stage 1
UNIT CODE DESCRIPTION TYPE STREAM
HLTAID003 Provide first aid Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
BSBWOR203 Work effectively with others Elective Cairns Only
SITHCCC003 Prepare and present sandwiches Elective Pimlico & Whitsunday Only
SITHCCC004 Package prepared foodstuffs Elective Pimlico & Whitsunday Only
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITXFSA001 Use hygienic practices for food safety Core
SITXINV002 Maintain the quality of perishable items Core
SITHKOP001 Clean kitchen premises and equipment Elective
SITXWHS001 Participate in safe work practices Elective Cairns Only
Stage 2
UNIT CODE DESCRIPTION TYPE STREAM
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC011 Use cookery skills effectively Elective Cairns Only
SITHPAT006 Produce desserts Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC017 Handle and serve cheese Elective
Stage 3
UNIT CODE DESCRIPTION TYPE STREAM
SITHCCC015 Produce and serve food for buffets Elective Cairns Only
SITHCCC018 Prepare food to meet special dietary requirements Core
SITXFSA003A Transport and store food in a safe and hygienic manner Elective Pimlico & Whitsunday Only
SITHCCC020 Work effectively as a cook Core
SITHKOP002 Plan and cost basic menus Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
Stage 4
UNIT CODE DESCRIPTION TYPE STREAM
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
VPC Vocational placement Vocational Placement Scheme Cairns & Whitsunday

Disclaimer

Unit SITHCCC015 Produce and serve food for buffets, could be offered as electives in some locations (Pimlico campus does not offer this unit).

Payment options explained

The course cost indicated is for students on an international student visa. If you are visiting Australia on a non-student visa, (e.g. working holiday, employer sponsor etc.) please contact us directly for the price applicable to you.

$19,500

INTERNATIONAL FEE

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SUBSIDISED

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CONCESSION

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Full fee

This is the total cost of the course.

Got a question?

Enquire about your full fee study options

Subsidised

The Queensland Government will offset the cost of study for eligible students. You will still need to pay for a portion of your study costs. The amount above is what you will need to pay.

Concession

You are eligible for the concession price of a course if you are eligible for subsidised training, and are listed on an Australian Government Low Income Health Care Card or Pensioner Concession Card, if you are Aboriginal or Torres Strait Islander, you hold a Department of Veterans' Affairs Pensioner Concession Card, or if you have a disability. Further information about concessions.

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Additional Costs

There are no additional costs to study this course.

Outcome

SIT40516 Certificate IV in Commercial Cookery.  Possible job titles include: Chef, Commis, Demi chef, Chef Tournant, Junior Chef de partie, Chef de partie, Sous Chef, Executive Chef, Café owner and an exciting pathway to travel the world.

Chef - Chefs plan, organise, prepare, cook, food in dining and catering establishments. Duties may include planning menus, ordering food supplies, and organising and advising staff on cooking procedures.

Job roles:
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

When you have finished your course, you will have gained the skills needed to enter the workforce, or you can choose to move on to further education with a competitive advantage.

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality.

Job prospects

  • Chef
  • Demi Chef
  • Chef de Partie

Tara Bain

Let's celebrate the tastemakers

I kicked off my gastronomic career as a school-based apprentice through TAFE Queensland Brisbane four years ago, where I quickly grew a strong passion for cooking and the industry.
More about this course.

Tara Bain
Certificate III in Events, Certificate III in Hospitality
TAFE Queensland Brisbane

Apply now

Applying to TAFE Queensland International is easy. You can submit an application at any time, but get in early as positions are limited!
Before you apply, make sure that you check that you meet the specific academic and language requirements for your chosen course.
The application process

To support your application, please supply your supporting documents.
These include:

Read the student rules and refund policy.

Enrolment

If your application is successful, we will send you an Offer of Place letter. To accept it and secure your place in your chosen program, you will need to:

After you have accepted your Offer of Place, you will receive your Confirmation of Enrolment (CoE) and with your CoE you can apply for your student visa. You will need to arrange your student visa before you come to Australia.

Orientation

Compulsory Orientation All students must participate in compulsory International orientation on the Friday before classes commence.

Orientation sessions: 
Semester 2, 2017 - 10 July 2017, 9.30am to 11.30am

Cairns: Tropics Training, Restaurant, S Block through Gatton Street, Cairns
Cannonvale (Whitsundays): Palmers Training Restaurant,B Block, Room B1.01, Shute Harbour Road
Townsville (Pimlico): R Block (Refectory / Canteen), Corner of Hugh St & Fullham Road

Last updated on 9 May 2017

Talk to us

+61 7 3244 5100

Industry endorsed

Student satisfaction