Course Details:

  • Course Code: SIT30816
  • CRICOS Course Code: 093366M
  • Course Duration: 52 weeks

This qualification reflects the role of commercial 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.

This qualification provides a pathway to work in organisations such as restaurants, clubs, pubs, cafes and coffee shops. No occupational licensing, certification or specific legislative requirements apply to this qualification.

  • The total tuition fee for the complete course is AUD 11000.00.
  • Enrolment Fee: AUD 200 (non – refundable).
  • Material Fee(includes Chef Uniform, shoes, Tool Kit & all Learning Resources) : AUD 800.

All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.

  • English Language Requirements
    All students entering this qualification must have a minimum English Language proficiency level of one of the below: IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course or, a Senior Secondary Certificate of Education or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
  • Age Requirements
    Students must be over 18 years of age to apply.
  • Pre-Training Review
    Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.

If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.

  • Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
  • Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
  • Compulsory Work based training – It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.

Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.

The assessment process may include:

  • Written reports
  • Presentations/Demonstrations
  • Classroom activities/ Role plays
  • Case studies
  • Written test
  • Project work/Research/ Portfolio

3 units must be completed:
14 core units
19 elective units, consisting of:
1 unit from Group A
1 unit from Group B
11 units from Group C
6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.


Unit Code / Unit TitleCore/Electives
SITXGLC002 Identiy and manage leagal risk and comply with lawCore
SITXFIN009 – Manage finances within a budget Core
SITXMGT004 Monitor work operationsCore
SITXHRM009 – Lead and manage people Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXMGT005 Establish and conduct business relationships Core
SITXFIN010 Prepare and monitor budgets Core
SITXHRM0012 Monitor staff performance Core
BSBFIN601 – Manage organisational finances Core
BSBOPS601 – Develop and implement business plans Core
SITXHRM010 – Recruit, select and induct staff Core
SITXMPR014 – Develop and implement marketing strategies Core
SITXFIN011 – Manage physical assets Core
SITXWHS008 – Establish and maintain a work health and safety system Core
SITXFSA006 – Participate in safe food handling practices Electives
BSBTWK501 – Lead diversity and inclusion Electives
SITXCOM010 – Manage conflict Electives
SITHIND006 – Source and use information on the hospitality industry Electives
SITXFSA005 – Use hygienic practices for food safety Electives
BSBOPS502 – Manage business operational plans Electives
SITHCCC029* – Prepare stocks, sauces and soups Electives
SITHCCC027* Prepare dishes using basic methods of cookery Electives
SITHCCC023* Use food preparation equipment Electives
SITHCCC028* – Prepare appetisers and salads Electives
SITHCCC036* – Prepare meat dishesElectives
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Electives
SITHCCC035* Prepare poultry dishes Electives
SITHCCC042* – Prepare food to meet special dietary requirements Electives
SITHCCC025* – Prepare and present sandwiches Electives
SITHCCC037* – Prepare seafood dishes Electives
SITHCCC041* – Produce cakes, pastries and breads Electives
SITHPAT016* – Produce desserts Electives
SITHCCC043* Work effectively as a cook Electives

Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.