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Be competent as a manager in a hospitality functional area

Want to have a rewarding career as a Manager in the Hospitality industry, specialising in commercial cookery Kitchen? Gain the knowledge and practical skills you need for a successful career with a Certificate IV in Commercial Cookery packaged with the Diploma of Management.

The qualifications are designed for you if you want to be taught by experts with industry specific experience. Our courses will train you in the practical cookery skills and knowledge essential to becoming a qualified chef. You will also develop skills and knowledge in relation to business functions and staff management. Both of which are crucial for practically trained chefs to lead and nurture a successful restaurant and business.

Our professional trainers will work through your journey to build the foundation skills and the practical skills and knowledge to help you succeed in the hospitality industry! Course details

Industry endorsed

University Pathways

Student satisfaction

LOCATION/S

Cairns, Cannonvale (Whitsunday), Townsville (Pimlico)

Key dates and info

DURATION

Full time: up to 2.5 years

Course details

COST

  • International fee $25,000

Cost details

+61 7 3244 5100

No matter your question,
we are here to help!

How to enrol

Key dates

LOCATION START DATE WORKLOAD DELIVERY
Cairns 10 Jul 2017 Full time Classroom
Cannonvale (Whitsunday) 10 Jul 2017 Full time Classroom
Townsville (Pimlico) 10 Jul 2017 Full time Classroom

Entry requirements

International Student specific entry requirements:
English
: For students whose first language is not English, the required minimum English language levels is IELTS 5.5 or equivalent, with no individual score less than 5.0 or equivalent assessment.

More information on English entry requirements can be found on our website.

Academic: The minimum requirements can be one of the following:

  • Certificate II or III – 10 years of schooling (or equivalent) with passes in mathematics and English
  • Certificate IV or Diploma – 12 years of schooling (or equivalent) with passes in mathematics and English
  • Mature –aged entry with work experience in a related field

Please send certified and translated copies of your English results and academic certificates to the International Student Unit together with your completed and signed application form.

Location/s

Cairns
Gatton, Newton, Eureka and Wilkinson Streets
Manunda QLD 4870

Cannonvale (Whitsunday)
Shute Harbour Road
Cannonvale QLD 4802

Townsville (Pimlico)
Cnr Hugh Street & Fulham Road
Pimlico
Townsville QLD 4812

Resources required

Please provide your own personal stationery and a USB storage device (memory stick) 2 Mb.

Students are required to have a valid and appropriate email address.

It is recommended that students have access to a reliable internet connection to access TAFE Queensland's online learning system, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for students to use at all TAFE Queensland locations.

Uniforms are to be worn at all times during practical services/functions, plus during any/all excursions. This ensures that our students are recognised by Industry as highly employable graduates with impeccable standards of presentation and dress. The uniform requirements are to be provided by students at their own cost and are as follows:

Diploma of Hospitality Management

Cairns campus:
1. Long sleeved black business shirt
2. Long black dress pants
3. Black socks
4. Fully enclosed leather dress shoes with non-slip soles

Cannonvale (Whitsundays) campus:
1. Long sleeved charcoal dress shirt with TAFE QLD North student logo embroidered (ordered and purchased at Cannonvale (Whitsundays) Campus Reception)
2. Long apron with pocket (ordered and purchased at Cannonvale (Whitsundays) Campus Reception)
3. Long black dress pants & Black socks
5. Fully enclosed leather dress shoes with non-slip soles

Townsville (Pimlico) campus:
1. Long sleeved black business shirt
2. Long black dress pants
3. Black socks
4. Fully enclosed leather dress shoes with non-slip soles

Further information regarding uniform for each campus will be provided at orientation to ensure the uniform meets workplace health and safety requirements and industry standards. These purchases of the above items should only be made after teacher consultation at orientation. 

Certificate IV in Commercial Cookery

The following resources are not included in the program fees and it is the students responsibility to provide at your own cost.

Uniform

  • 2x Chef's Jacket (Traditional style with white buttons, or modern wrap around style)
  • 2x Traditional check trousers
  • 2x White neckerchief
  • 2x White Apron - waist or bib
  • White traditional style chefs hat - paper fabric or cloth/white skull cap - clean and suitably presented
  • Black, enclosed, leather shoes

The above items are required to undertake the practical classes, and are available at a variety of hospitality stores. Quality and price may vary.

Basic knife set (mandatory items):

  • 25cm cooks knife
  • 18cm cooks knife
  • Paring knife
  • Steel and potato peeler
  • Knife wrap
  • Turning knife

Professional knife set:

  • Bread knife
  • Peeler
  • Vegetable knife,
  • large chopping knife
  • Boning knife,
  • Filleting knife
  • Palette knife and steel

Other resources:

  • Piping nozzle
  • measuring cups and spoons
  • Temperature probe
  • Pastry brush
  • Digital 1gr scales
  • Required text: Professional Chef  Volume 1 Kitchen Operations and Volume 2 Commercial Cookery(Cengage published by Ford, Zelman and Hunter) ISBN: 9780170181709, www.cengage.com.au

 

Timetable

SIT40513 - Certificate IV in Commercial Cookery - 73 weeks (63 weeks full time delivery, 10 weeks of holidays). Stage 1,2 & 3 is over 12 months. Stage 4 is over 6 months.
SIT50416 - Diploma of Hospitality Management - 51 weeks (42 weeks full time delivery, 9 weeks of holidays). Stage 5 is over 6 months.

Placement

Certificate IV in Commercial Cookery
Vocational Placement: All students must complete a minimum of 240 hours of vocational placement (6 weeks at 40 hours per week). This is spread across the duration of the program. TAFE will procure placements on behalf of the students, but it is the student’s responsibility to provide their own transport and accommodation if required.

 

Important Information

Certificate IV in Commercial Cookery

  • Please ensure you engrave all knives with your name or initials or mark the handle with bright nail varnish
  • The basic knife set will be required by the second week of training.  Details regarding type and quality and set of tools required will be discussed during first week.
  • The resources listed above are a requirement to undertake the practical classes, and are available at a variety of hospitality stores.  Quality and price may vary.

Diploma of Hospitality Management

Please note that due to the nature of the hospitality industry, other functions could be conducted on various days, where you will be required to attend.  Also please note that students may be required to attend evening classes for specific electives.

Units

SIT40516 - Certificate IV in Commercial Cookery. To complete this qualification students must successfully complete 33 units (26 core units and 7 elective units)
SIT50416 - Diploma of Hospitality Management. To complete this qualification students must successfully complete 28 units (13 core units and 15 elective units)

Certificate IV in Commercial Cookery
UNIT CODE DESCRIPTION TYPE STREAM
HLTAID003 Provide first aid Elective Stage 1
BSBSUS201 Participate in environmentally sustainable work practices Elective Stage 1
BSBWOR203 Work effectively with others Elective Stage 1
SITHCCC001 Use food preparation equipment Core Stage 1
SITHCCC005 Prepare dishes using basic methods of cookery Core Stage 1
SITHCCC006 Prepare appetisers and salads Core Stage 1
SITHCCC007 Prepare stocks, sauces and soups Core Stage 1
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core Stage 1
SITXFSA001 Use hygienic practices for food safety Core Stage 1
SITXINV002 Maintain the quality of perishable items Core Stage 1
SITHKOP001 Clean kitchen premises and equipment Elective Stage 1
SITXWHS001 Participate in safe work practices Elective Stage 1
SITHCCC012 Prepare poultry dishes Core Stage 2
SITHCCC013 Prepare seafood dishes Core Stage 2
SITHCCC014 Prepare meat dishes Core Stage 2
SITHCCC011 Use cookery skills effectively Elective Stage 2
SITHPAT006 Produce desserts Core Stage 2
SITHCCC019 Produce cakes, pastries and breads Core Stage 2
SITHCCC017 Handle and serve cheese Elective Stage 2
SITHCCC018 Prepare food to meet special dietary requirements Core Stage 3
SITHCCC020 Work effectively as a cook Core Stage 3
SITHKOP002 Plan and cost basic menus Core Stage 3
SITXFSA002 Participate in safe food handling practices Core Stage 3
SITXHRM001 Coach others in job skills Core Stage 3
BSBDIV501 Manage diversity in the workplace Core Stage 4
BSBSUS401 Implement and monitor environmentally sustainable work practices Core Stage 4
SITHKOP004 Develop menus for special dietary requirements Core Stage 4
SITHKOP005 Coordinate cooking operations Core Stage 4
SITXCOM005 Manage conflict Core Stage 4
SITXFIN003 Manage finances within a budget Core Stage 4
SITXHRM003 Lead and manage people Core Stage 4
SITXMGT001 Monitor work operations Core Stage 4
SITXWHS401 Implement and monitor work health and safety practices Core Stage 4
VPC Vocational placement Vocational Placement Scheme Stage 4
Diploma of Hospitality Management
UNIT CODE DESCRIPTION TYPE STREAM
SITXCCS007 Enhance customer service experiences Core Stage 5
SITXHRM002 Roster staff Core Stage 5
SITXCCS008 Develop and manage quality customer service practices Core Stage 5
SITXHRM004 Recruit, select and induct staff Elective Stage 5
SITXFIN002 Interpret financial information Elective Stage 5
SITXFIN004 Prepare and monitor budgets Core Stage 5
SITXMGT002 Establish and conduct business relationships Core Stage 5
SITXGLC001 Research and comply with regulatory requirements Core Stage 5
BSBMGT517 Manage operational plan Core Stage 5
BSBRES401 Analyse and present research information Elective Stage 5
BSBITU306 Design and produce business documents Elective Stage 5

Disclaimer

Not all electives available at all campuses

Payment options explained

The course cost indicated is for students on an international student visa. If you are visiting Australia on a non-student visa, (e.g. working holiday, employer sponsor etc.) please contact us directly for the price applicable to you.

$25,000

INTERNATIONAL FEE

Learn more

SUBSIDISED

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CONCESSION

Learn more

Full fee

This is the total cost of the course.

Got a question?

Enquire about your full fee study options

Subsidised

The Queensland Government will offset the cost of study for eligible students. You will still need to pay for a portion of your study costs. The amount above is what you will need to pay.

Concession

You are eligible for the concession price of a course if you are eligible for subsidised training, and are listed on an Australian Government Low Income Health Care Card or Pensioner Concession Card, if you are Aboriginal or Torres Strait Islander, you hold a Department of Veterans' Affairs Pensioner Concession Card, or if you have a disability. Further information about concessions.

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Additional Costs

There are no additional costs to study this course.

Outcome

SIT40516 Certificate IV in Commercial Cookery and SIT50416 Diploma of Hospitality Management

 

Job prospects

  • Chef
  • Restaurant Owner
  • Restaurant Manager
  • Chef Patissier
  • Hotel/Motel Manager
  • Hotel Manager/Assistant Manager
  • Sous Chef
  • Catering Assistant
  • Chef de Cuisine

University Pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas will give you a full year of credit towards a degree with one of our partner universities. That means cutting down the amount of time you need to complete your degree, or even enrolling straight into the second year of your university course.

Apply now

Applying to TAFE Queensland International is easy. You can submit an application at any time, but get in early as positions are limited!
Before you apply, make sure that you check that you meet the specific academic and language requirements for your chosen course.
The application process

To support your application, please supply your supporting documents.
These include:

Read the student rules and refund policy.

Enrolment

If your application is successful, we will send you an Offer of Place letter. To accept it and secure your place in your chosen program, you will need to:

After you have accepted your Offer of Place, you will receive your Confirmation of Enrolment (CoE) and with your CoE you can apply for your student visa. You will need to arrange your student visa before you come to Australia.

Orientation

Compulsory Orientation All students must participate in compulsory International orientation on the Friday before classes commence.

Orientation sessions: 
Semester 1, 2017 - 30 January 2017, 9.30am to 11.30am
Semester 2, 2017 - 10 July 2017, 9.30am to 11.30am

Cairns: Tropics Training, Restaurant, S Block through Gatton Street, Cairns
Cannonvale (Whitsundays): Palmers Training Restaurant,B Block, Room B1.01, Shute Harbour Road
Townsville (Pimlico): R Block (Refectory / Canteen), Corner of Hugh St & Fullham Road

Last updated on 15 December 2016

Talk to us

+61 7 3244 5100

Industry endorsed

University Pathways

Student satisfaction