What will I learn?

Develop your career as an emerging Tasmanian chef and learn the fundamental skills of cookery as an apprentice whilst learning and earning on the job!

If you have a passion for cookery and are looking to embark on a career as a commercial chef, this qualification will provide you with the foundations of restaurant cookery, knife skills, finance and team kitchen management and food safety practices, while you work in a commercial kitchen and build your experience and abilities through hands-on learning.

In this course, you will learn to participate in environmentally sustainable work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts.

Throughout this course, you’ll also learn the skills you need to work effectively as a chef– how to plan and cost basic menus, and maintain the quality of perishable items, as well as safe and hygienic food handling practices and how to clean kitchen premises and equipment You’ll also gain valuable experience learning how to coach others in cookery-related job skills.

Successful completion of this course will provide you with the skills, knowledge and experience you need to be competent as a qualified cook, and provides a pathway to employment as a commercial cook in organisations such as restaurants, hotels, aged care, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs and cafés.

This course is only available as an Australian Apprenticeship. You must have employment as an apprentice to enrol in 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, eggs 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

Career opportunities

  • Chef
  • Executive Chef
  • Sous Chef



Study options

Online/Distance with attendance (50 weeks)

Tuition fees
A$18,000.00 (9,63,597) per year
Start date

7 February 2022, 18 July 2022


Drysdale Launceston Campus

Unit 1/93 Paterson Street,



7250, LAUNCESTON, Australia

Online/Distance with attendance (50 weeks)

Tuition fees
A$18,000.00 (9,63,597) per year
Start date

7 February 2022, 18 July 2022


Devonport Campus

20–36 Valley Road,



7310, LAUNCESTON, Australia

Entry requirements

For international students

Prerequisites: None

English language requirements:

IELTS 5.5 General Training (no band less than 5.0) or equivalent.

TOEFL (Internet): 46 – 59

TOEFL Paper: 527–549

PTE: 42 – 49

*There may be different IELTS requirements depending on your chosen course.