Make your culinary dream a reality, with this hands-on commercial cookery course at Victoria University.

This commercial cookery program is suitable for school leavers with little or no relevant work experience and mature-aged participants who are interested in developing a career in the hospitality industry.

Using a blend of online and practical skills development, this cooking course provides you with essential skills in the following areas:

• food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
• desserts (cakes, pastries)
• menu planning and costing
• basic knife skills
• basic methods of cookery
• teamwork
• sustainable work practices
• food hygiene, food safety and OHS.

You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

• commis chef
• sous chef.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit 'SITHCCC036: Prepare meat dishes' without meeting this requirement.

To be awarded SIT30816 Certificate III in Commercial Cookery, a student must successfully complete a total of twenty-five (25) units of competency, comprising of:

• twenty-one (21) core units, and;
• four (4) elective units, of which:
• four (4) units, which can be selected from the SIT30816 Certificate III in Commercial Cookery qualification, elsewhere in the SIT Training Package, or any other current training package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by Victoria Polytechnic.

This course may also offer at other locations in addition to the Footscray Nicholson. Please contact to the University for More Details.

Prospective careers in hospitality include a cook and/or trainee chef in:

• restaurants/cafes
• hotels
• resorts
• reception centres
• airlines
• hospitals
• aged care residences
• cruise ships
• catering companies
• clubs.

Learning outcomes

This qualification reflects the role of commercial 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 judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

There are no formal entry requirements for this course.As part of the application process, applicants must complete a Pre-training Review (PTR) and undertake a literacy and numeracy (LN) asse

IELTS (Academic module): Overall score of 5.5 (no band less than 5.0)

TOEFL Internet: Overall score of 55 (Listening 9, Speaking 16, Reading 10, Writing 18)

Pearson Test of English (PTE): Overall score of 42 (no section score less than 40)

University of Cambridge - Advanced (CAE): Overall score of 162. No individual band less than 154.

VU English - English for Academic Purposes (EAP) (Level 4): achieved.