Be part of a fast growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation and presentation of food. Be trained in the different methods of cookery. Learn about workplace hygiene, first aid and health, safety and security procedures. Gain the knowledge to develop cost-effective menus and develop the skills to prepare foods according to dietary and cultural needs.
This course is delivered over 40 weeks + up to 12 weeks of holidays.
Classes are rostered for 2½ days per week (20 hours per week) + self-study component.
Weekday and weekend classes available.
This qualification suits students seeking employment in the following job role:
The delivery methods for this course include:
- Face-to-face classroom-based learning
- Practical training and assessment in completed in commercial kitchens, including Perth Convention and Exhibition Centre (PCEC) and Stanley college's own Kalao Restaurant
- Work-based training
Students must successfully complete the following units:
- BSBSUS201 Participate in environmentally sustainable work practice
- BSBWOR203 Work effectively with others
- HLTAID003 Provide first aid
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
- SITHKOP001 Clean kitchen premises and equipment
- SITHKOP002 Plan and cost basic menus
- SITHPAT006 Produce desserts
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
- SITHCCC015 Produce and serve food for buffets
- SITXINV001 Receive and store stock
- SITXCCS006 Provide service to customers
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.
Recognition of Prior Learning / Work Experience
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.
Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.
Stanley College has a strong network of employers waiting to hire our graduates. Students will have access to employment assistance services including advice and tips on resume preparation, coaching on interview techniques and assistance in finding employment.
On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue a SIT40516 Certificate IV in Commercial Cookery and/or SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) at Stanley College or other education institutions.
Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.
Completion of Australian Year 10 or equivalent
Tuition Fee: $10,900
Materials Fee: $1,100*
Easy payment plans available.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Funding is available under the Jobs and Skills WA Program:
Concession Course Fee: $797.34
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as Student service and resource fees.
Prices quoted for funded students are calculated at the concession rate unless otherwise specified. Eligibility criteria apply.
For more information on Funded Courses including Entry Requirements, click here
Jan, Mar, May, Aug, Oct