Build on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.

Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.

With this course, you'll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.

THE ANGLISS EXPERIENCE

• Opportunities  may be available to go on an international study tour exploring global cooking  trends
• Watch and learn in masterclasses with our leading teaching experts and showcase your new skills in our state-of-the-art training facilities.
• Take part in cooking competitions and enhance your skills and network with  other emerging stars
• Be part of our Great Chefs program where you get to work alongside Australia's most recognized chefs
• Learn from industry leaders and gain valuable insights into working as a chef

COURSE DETAILS

Course Code 
SIT40516

Course Intake
February, April,July, September

Course Hours
Full-time 20-22 hours/week

Duration
1.5 years full-time

Campus
Melbourne, Sydney

COURSE STRUCTURE

Stage 1

• SITHCCC001  Use food preparation equipment
• SITHCCC005  Prepare dishes using basic methods of cookery
• SITHCCC007  Prepare stocks, sauces and soups
• SITHCCC006  Prepare appetisers and salads
• SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC019  Produce cakes, pastries and breads
• SITHCCC012  Prepare poultry dishes
• SITXCOM005  Manage Conflict
• SITXFSA001  Use hygienic practices for food safety
• SITXWHS001  Participate in safe work practices
• SITXHRM001  Coach others in job skills
• SITXINV002  Maintain the quality of perishable items
• SITHKOP001  Clean kitchen premises and equipment
• SITHCCC018  Prepare food to meet special dietary requirements
• SITHKOP002  Plan and cost basic menus
• BSBSUS201  Participate in environmentally sustainable work practices
• SITXFSA002  Participate in Safe Food Handling Practices
• SITXINV003  Purchase goods
• SITHCCC021  Prepare specialised food items

Stage 2

• BSBDIV501  Manage diversity in the workplace
• SITXFIN003  Manage Finances within a budget
• SITXHRM003  Lead and manage people
• SITXMGT001  Monitor work operations
• SITHKOP004  Develop menus for special dietary requirements
• SITHKOP005  Coordinate cooking operations
• BSBSUS401  Implement and monitor environmentally sustainable work practices
• SITXWHS003  Implement and monitor work health and safety practices
• SITHCCC009  Produce cook-chill and cook-freeze foods

Stage 3

• SITHCCC018  Prepare food to meet special dietary requirements
• SITHKOP002  Plan and cost basic menus
• BSBSUS201  Participate in environmentally sustainable work practices
• SITXFSA002  Participate in safe food handling practices
• SITXINV003  Purchase goods
• SITHCCC020  Work effectively as a cook
• SITHCCC016  Produce pates and terrines
• SITHCCC021  Prepare specialised food items
• SITHPAT006  Produce desserts

I'M KEEN

If you're liking the sound of this course and wanna find out some more info, simply chuck your details into the form below and we'll get in touch with you shortly!