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International Course Info

Course code:

R12161

Course fee:

A$17,310

Duration

1 Year

OVERVIEW

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. You will use discretion and judgement and have a sound knowledge of kitchen operations. You will work with some independence and under limited supervision and you may provide operational advice and support to team members.

This qualification provides you with a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

This course does not qualify you as a trade cook. Trade recognition is given as a Certificate of Proficiency issued by the NSW Vocational Training Tribunal after completion of this course.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

CAREER OPPORTUNITIES

Cook

INTERNATIONAL ENTRY REQUIREMENTS

When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledgeand skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

  • Year 10 or equivalent
  • The NSW Liquor and Gaming regulations require students to be 18 years of age or older if they are undertaking units that involve the service of alcohol and/or gaming operations.
  • Academic IELTS 5.5 or TOEFL (iBT) 46 or TAFE NSW General English Program
  • STARTING DATES, COURSE FEES AND LOCATIONS

    From mountains to oceans, from cities to country towns, international students can choose from over 50 campus locations across the state. Experience our vibrant spaces such as libraries, cafes and gyms as well as places you can network, socialise and just chill out.

    Learn more about TAFE NSW study locations

    2020

    LocationsStarting DatesCourse Fees
    Campbelltown Feb , Jul A$17,310
    Coffs Harbour Education (CHEC) Feb , Jul A$17,310
    Hamilton Feb , Jul A$17,310
    Kingscliff Feb , Jul A$17,310
    Kingswood Feb , Jul A$17,310
    Mount Druitt Feb , Jul A$17,310
    Ourimbah Feb , Jul A$17,310
    Port Macquarie Feb , Jul A$17,310
    Wollongbar Feb , Jul A$17,310
    Wollongong Feb , Jul A$17,310

    2021

    LocationsStarting DatesCourse Fees
    Campbelltown Feb , Jul A$17,310
    Coffs Harbour Education (CHEC) Feb , Jul A$17,310
    Hamilton Feb , Jul A$17,310
    Kingscliff Feb , Jul A$17,310
    Kingswood Feb , Jul A$17,310
    Mount Druitt Feb , Jul A$17,310
    Ourimbah Feb , Jul A$17,310
    Port Macquarie Feb , Jul A$17,310
    Wollongbar Feb , Jul A$17,310
    Wollongong Feb , Jul A$17,310

    ADDITIONAL COSTS

    Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.

    SCHOLARSHIPS

    There are many scholarships, grants and bursaries which can help you financially with studying in Australia.They are offered by the Australian Government and a number of other public and private organisations.

    Learn more about Scholarships

    COURSE STRUCTURE AND UNITS

    To receive this course students must complete all core units and, if available, a range of additional units.

    Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

    • Packaging Rules 25 units must be completed
    • 21 core units, 4 elective units consisting of
    • 4 units from the list below elsewhere in the SIT Training Package or any other current Training Package or accredited course.
    • The selection of electives must be guided by the job outcome sought local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
    • Core Units
    • BSBSUS201 Participate in environmentally sustainable work practices
    • BSBWOR203 Work effectively with others
    • 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
    • BSBCMM201 Communicate in the workplace
    • TLIE1005 Carry out basic workplace calculations
    • SITHASC001 Prepare dishes using basic methods of Asian cookery
    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHASC003 Prepare Asian stocks and soups
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
    • SITHASC005 Prepare Asian salads
    • SITHASC006 Prepare Asian rice and noodles
    • SITHASC007 Prepare curry pastes and powders
    • SITHASC008 Prepare Asian cooked dishes
    • SITHASC009 Prepare Asian desserts
    • SITHASC010 Prepare Japanese cooked dishes
    • SITHASC011 Prepare sashimi
    • SITHASC012 Prepare sushi
    • SITHASC013 Produce Japanese desserts
    • SITHASC014 Prepare dim sum
    • SITHASC015 Prepare Chinese roast meat and poultry dishes
    • SITHASC016 Prepare tandoori dishes
    • SITHASC017 Prepare Indian breads
    • SITHASC018 Prepare Indian sweetmeats
    • SITHASC019 Prepare Indian pickles and chutneys
    • SITXCCS006 Provide service to customers
    • HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans
    • SITHCCC003 Prepare and present sandwiches
    • SITHCCC004 Package prepared foodstuffs
    • SITHCCC009 Produce cook-chill and cook-freeze foods
    • SITHCCC010 Re-thermalise chilled and frozen foods
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC016 Produce pates and terrines
    • SITHCCC017 Handle and serve cheese
    • SITHCCC021 Prepare specialised food items
    • SITXCOM001 Source and present information
    • SITXCOM002 Show social and cultural sensitivity
    • BSBITU202 Create and use spreadsheets
    • BSBITU301 Create and use databases
    • BSBITU306 Design and produce business documents
    • HLTAID003 Provide first aid
    • SITXFSA003 Transport and store food
    • SITXINV001 Receive and store stock
    • SITXINV003 Purchase goods
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry

    KEEP LEARNING WITH TAFE NSW

    From certificates to diplomas, degrees to study packages, you can take your study further with us.

    STUDY PATHWAYS

    When you finish this course you may be eligible to progress to Certificate IV in Commercial Cookery RN12162 or Certificate IV in Patisserie SIT40716

    STUDY PACKAGES

    Plan your study around your life with a TAFE NSW study package. Our study packages allow for multiple courses to be packaged together that can lead you to a TAFE NSW or an Australian University Bachelor Degree with credits. This gives you a one stop shop by completing your applications for the whole package through TAFE NSW allowing you to apply for one student Visa for the full duration of the package.


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