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Be part of a fast-growing industry. This qualification reflects the role of 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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
^Classes are rostered for 2½ days per week + self-study component. Weekday classes available.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.
Funding is available for Domestic Students ONLY under the Jobs and Skills WA Program:
Course Fee: $0.00^
For more information on Funded Courses, including Entry Requirements and Resources Fees, click here
^ The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as resource fees and other fees. These must be charged in accordance with the Fees and Charges Policy. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2024.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Please familiarise yourself with the applicable Stanley College Refund and Cancellation Policy:
International Student Refund and Cancellation Policy
Local Student Refund and Cancellation Policy
Completion of Australian Year 10 or equivalent
Intermediate Level of English
OR
IELTS Test Score of 5.0
OR
Other recognised English Language tests such as:
OR
Completion of Australian qualifications, evidence of certificate III level or above
No prerequisite entry requirements exist for this course.
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.
This qualification suits students seeking a career in the following job roles:
Source: Labour Market Insights for a Chef report
This course contains Work-Based Training of 200 scheduled course contact hours over a period of 10 weeks. During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready> at graduation. Stanley College has entered into Work Based Training agreements with a number of employers.
All Work Based Training is organised by Stanley College’s Employment Liaison Team in consultation with students.
>completing a course at Stanley College, does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for
Students must successfully complete the following units:
| Unit code | Unit title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC026 | Package prepared foodstuffs |
| BSBSUS211 | Participate in sustainable work practices |
| SITXCOM007 | Show social and cultural sensitivity |
For further information on where this qualification is trained/assessed and the types of assessment methods used, please click here.
For Domestic Students
For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here
On completion of the SIT30821 Certificate III in Commercial Cookery, students may pursue the SIT40521 Certificate IV in Kitchen Management at Stanley College or other CRICOS registered training organisations.
Contact us on 6371 9999 or email info@stanleycollege.edu.au
Are you still not sure about which course to go for? Then help is here. Our dedicated admission officers can help assist you with all your queries. Just fill in the form below and we will be in touch with you as soon as possible.
In the spirit of reconciliation, Stanley College acknowledges the Traditional Custodians of the country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders, past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.