Professional Cook

Commercial Cook

Cook

SITXCOM001A - Work with colleagues and customers

SITHCCC012A - Select, prepare and cook meat

SITHCCC004A - Clean and maintain kitchen premises

SITHCCC002A - Present food

SITHCCC001A - Organise and prepare food

SITHIND001A - Develop and update hospitality industry knowledge

SITXFSA001A - IMPLEMENT FOOD SAFETY PROCEDURES

SITHCCC005A - Use basic methods of cookery

SITHCCC014A - Prepare pastries, cakes and yeast goods

SITXOHS001B - Follow health, safety and security procedures

Course fees can vary. Also, depending on your situation, you may be eligible for government subsidised training or other exemptions may apply. For more information check the FAQs and the 'Fees and charges' page on this website. Or you can call 1300 CHISHOLM (1300 244 746) or email us your enquiry

This course provides basic vocational training for apprentice cooks employed in the hospitality industry.

Apprentices gain culinary skills and knowledge required of a professional chef in the hospitality industry which is complemented by their industry training.

Areas of study include: Basic Culinary Skills; Preparation of Meat, Poultry and Game, Seafood, Vegetables, Desserts and Catering for Specific Dietary and Cultural Needs; Menu Planning and Costing; Purchasing of Food Commodities; Food Safety and Hygiene; and, Customer Service Skills.

Entry requirements: No formal requirements. Applicants must have a ‘Registered Training Agreement’ with their employer.