Commercial Cookery courses can qualify you to become a cook or chef in a restaurant or other catering operation. The pathway to being qualified chef takes you through basic kitchen operations up to menu creation, employee management and business operations skills.
Most of ICAE’s students complete their commercial cookery qualification as an apprentice while working and earning. If you are interested in becoming a cook or chef, please apply for a cookery apprenticeship.
Cookery and Kitchen Operations Qualifications
Certificate I in Hospitality (Kitchen Operations)
Certificate I in Hospitality (Kitchen Operations)
Certificate I in Hospitality (Kitchen Operations) provides students with the basic skills and knowledge required to work effectively in an entry-level position in a commercial kitchen under direct supervision.
This Certificate qualifies graduates for positions such as Kitchen Attendant; Sandwich Hand; and Catering Assistant. The roles and duties graduates will be competent in include preparing salads and appetisers, preparing sandwiches and packaging prepared foodstuffs.
Units
SITXCOM001A – Work with colleagues and customers
SITXCOM002A – Work in a socially diverse environment
SITXOHS001A – Follow health, safety and security procedures
SITXOHS002A – Follow workplace hygiene procedures
SITHIND001A – Develop and update hospitality industry knowledge
SITHCCC004A – Clean and Maintain Kitchen Premises
SITHCCC003A – Receive and store kitchen supplies
SITHCCC001A - Organise and Prepare Food
SITHCCC002A – Present Food
SITHCCC006A – Prepare Appetisers and Salads
Certificate II in Hospitality (Kitchen Operations)
Certificate II in Hospitality (Kitchen Operations)
Certificate II in Hospitality (Kitchen Operations) provides students with the basic skills and knowledge required to work effectively in a commercial kitchen.
This Certificate qualifies graduates for positions such as Short Order Cook in a café or small restaurant; Cook in a fast food outlet; Commis Cook. The roles and duties graduates will be competent in will include preparing, cooking and serving food, preparing salads and appetisers, preparing sandwiches, and preparing stocks, sauces and soups.
Units
SITXCOM001A – Work with colleagues and customers
SITXCOM002A – Work in a socially diverse environment
SITHCCC003A – Receive and store kitchen supplies
SITXOHS001A – Follow health, safety and security procedures
SITXOHS002A – Follow workplace hygiene procedures
SITHCCC004A – Clean and Maintain Kitchen Premises
SITHIND001A – Develop and update hospitality industry knowledge
SITHCCC001A - Organise and Prepare Food
SITHCCC002A – Present Food
SITHCCC005A – Use Basic Methods of Cookery
SITHCCC027A – Prepare, Cook and Serve Food for Food Service
SITHCCC008A – Prepare Stocks, Sauces and Soups
SITHCCC009A – Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes
SITHCCC007A – Prepare Sandwiches
SITHCCC006A – Prepare Appetisers and Salads
SITHFAB003A – Serve food and beverage to customers
Certificate III in Hospitality (Commercial Cookery)
Certificate III in Hospitality (Commercial Cookery)
Certificate III in Hospitality (Commercial Cookery) provides students with the advanced skills and technical knowledge required to work as a qualified cook in a commercial kitchen.
This Certificate qualifies graduates for positions such as Commercial/Professional Cook in a large restaurant; and Cook in a café or small restaurant. The roles and duties graduates will be competent in will include: preparing salads and appetisers; preparing, cooking and serving poultry, game, seafood, meat, vegetables, hot and cold desserts, stocks, sauces and soups.
Units
SITXCOM001A – Work with colleagues and customers
SITXCOM002A – Work in a socially diverse environment
SITHCCC003A – Receive and store kitchen supplies
SITXOHS001A – Follow health, safety and security procedures
SITXOHS002A – Follow workplace hygiene procedures
SITHIND001A – Develop and update hospitality industry knowledge
SITHCCC016A – Develop cost effective menus
SITHCCC021A – Handle and serve cheese
SITHCCC015A – Plan and prepare food for buffets
SITHCCC029A – Prepare foods according to dietary and cultural needs
SITHCCC028A – Prepare cook and serve food for menus
SITHCCC008A – Prepare Stocks, Sauces and Soups
SITHCCC009A – Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes
SITHCCC010A – Select, Prepare and Cook Poultry
SITHCCC011A – Select, Prepare and Cook Seafood
SITHCCC012A – Select, Prepare and Cook Meat
SITHCCC013A – Prepare Hot and Cold Desserts
SITHCCC014A – Prepare Pastries, Cakes and Yeast Goods
SITXHRM001A Coach others in job skills
SITHCCC001A - Organise and Prepare Food
SITHCCC002A – Present Food
SITHCCC003A – Receive and Store Kitchen Supplies
SITHCCC004A – Clean and Maintain Kitchen Premises
SITHCCC005A – Use Basic Methods of Cookery
SITHCCC006A – Prepare Appetisers and Salads
SITHCCC007A – Prepare Sandwiches
HLTFA301B – Apply First Aid
SITHFAB011A – Develop and update food and beverage knowledge