Commercial Cookery & Kitchen Management

Be a part of a star-class industry by gaining the skills and techniques required to be a professional chef by completing this Certificate IV in Kitchen Management. This will help you to gain industry level knowledge by introducing you to a variety of cuisines, professional techniques, kitchen management, financial management and team management that will prepare you to become a Chef, Commis Chef, Manager or even open your own restaurant.

Accredited by RIBA

Granted fully accreditation by the Royal Institute of British Architects (RIBA)

Accredited by EQUIS

Accredited by EFMD Quality Improvement System (EQUIS)

Why & What..?

WHY CHOOSE CIVIL ENGINEERING

WHAT YOU WILL STUDY

WHAT ARE THE PROGRAM OUTCOMES

TBC

Programme Structure

Year 1 - Certificate III in Commercial Cookery
Year 2
Year 3

Semester 1
Code	Module	Credit
SITXFSA005	Use hygienic practices for food safety	0
SITXWHS005	Participate in safe work practices	0
SITHCCC023	Use food preparation equipment	0
SITHCCC027	Prepare dishes using basic methods of cookery	0
SITHCCC029	Prepare stocks, sauces and soups	0
SITHCCC028	Prepare appetisers and salads	0
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	0
SITHCCC041	Produce cakes, pastries and breads	0
SITHCCC035	Prepare poultry dishes	0
SITHCCC037	Prepare seafood dishes	0
SITHCCC036	Prepare meat dishes	0
SITHKOP009	Clean kitchen premises and equipment	0
SITXHRM007	Coach others in job skills	0
SITXINV007	Purchase goods	0
SITHKOP010	Plan and cost recipes	0
SITXWHS006	Identify hazards, assess and control safety risks	0

Semester 2
Code	Module	Credit
SITHCCC042	Prepare food to meet special dietary requirements	0
SITHPAT016	Produce desserts	0
SITXFSA006	Participate in safe food handling practices	0
SITHCCC043	Work effectively as a cook	0
SITHCCC044	Prepare specialised food items	0
SITHCCC040	Handle and serve cheese	0
SITHCCC032	Produce cook-chill and cook-freeze foods	0
SITHCCC031	Prepare vegetarian and vegan dishes	0
SITXINV006	Receive, store and maintain stock	0

Semester 1 - Certificate IV in Kitchen Management
Code	Module	Credit
SITXFSA008	Develop and implement a food safety program	0
SITXCOM010	Manage conflict	0
SITXFIN009	Manage finances within a budget	0
SITHKOP012	Develop recipes for special dietary requirements	0
SITXHRM008	Roster staff	0
SITXHRM009	Lead and manage people	0
SITHKOP015	Design and cost menus	0
SITXMGT004	Monitor work operations	0
SITHKOP013	Plan cooking operations	0
SITXWHS007	Implement and monitor work health and safety practices	0

Semester 2 - Diploma of Hospitality Management – Commercial Cookery
Code	Module	Credit
SITXCCS016	Develop and manage quality customer practices	0
SITXFIN010	Prepare and monitor budgets	0
SITXGLC002	Identify and manage legal risks and comply with law	0
SITXMGT005	Establish and conduct business relationships	0
SITXCCS015	Enhance customer service experiences	0

Semester 1 - Advanced Diploma of Hospitality Management – Commercial Cookery
Code	Module	Credit
BSBFIN601	Manage organisational finances	0
BSBOPS601	Develop and implement business plans	0
SITXFIN011	Manage physical assets	0
SITXWHS008	Establish and maintain a work health and safety system	0
SITXHRM010	Recruit, select and induct staff	0
SITXHRM012	Monitor staff performance	0
SITXMPR014	Develop and implement marketing strategies	0

More about the program

Entry Requirements

Career Opportunities

Course Fee

Course Summery

Sri Lankan Students

5 Ordinary Level Passes, including English language

International Students

5 passes in the Australian Y12 equivalence, including English language

*Prior industry experience, professional and academic qualifications from any other nationally/internationally acclaimed university may make you eligible for exemptions from the courses listed above or some of the course units. This is subject to approval from the William Angliss Institute, Australia

Executive Chef
Sous Chef
Chef De Partie
Kitchen Chef
Qualified Cook
Commis Chef

TBC