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Apa yang akan saya pelajari?

This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. Students are required to complete the Certificate III in Commercial Cookery units in their first year. Throughout the first year, students develop extensive practical food preparation cooking and presentation skills. In second year, student will develop kitchen management and leadership skills.

This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of face to face theory delivery, practical training sessions in commercial hotel kitchens and industry work placement programs.

Students are required to undertake industry workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.

Career Outcomes:

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

  • Chef
  • Chef de partie
  • Chef de cuisine

Units of Competency: This course consists of 33 units of competence with 27 core units and 6 elective units as listed below:

Core Units

  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • HLTAID003 Provide first aid (Elective unit)
  • 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
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

Elective Units

  • BSBSUS201 Participate in environmentally sustainable work practices
  • SITXINV001 Receive and store stock
  • BSBWOR203 Work effectively with others
  • SITXWHS001 Participate in safe work practices
  • SITXCCS006 Provide service to customers
  • SITHIND002 Source and use information on the hospitality industry

Articulation: Upon completion of Certificate IV, students can continue to study Diploma of Hospitality (Commercial Cookery Specialisation)



Pilihan kuliah

Purna Waktu (1.5 tahun)

Biaya kuliah
A$11.200,00 (Rp 112.000.000) per tahun
AUD $16,800 for the entire course; Resource fee: AUD $1,800 (Cert III) plus AUD $350 for Certificate IV
Tanggal mulai

10 Oktober 2022, 30 Januari 2023, 24 April 2023, 17 Juli 2023, 9 Oktober 2023


Australian Professional Skills Institute

Unit 12, Wellington Fair,

40 Lord Street,


Western Australia,

6004, PERTH, Australia

Persyaratan masuk

Untuk mahasiswa internasional

Minimum 18 years of age

Completion of Year 11 or high school or equivalent

Have a passion to work in the kitchen or hospitality industry

This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.

IELTS (Academic) overall 5.5 with no individual band less than5.0; TOEFL paper based: 527; TOEFL internet based: 46; Cambridge English Advanced: 162; Pearson PTE Academic: 42

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