What will I learn?

Develop strong working relationships and practical cookery skills as an apprentice through a combination of on-the-job training at your workplace and skills development training delivered at TasTAFE.

This qualification will provide you with the skills and knowledge you’ll need as a commercial cook working in a supervisory or team leader role in a commercial kitchen.

In this qualification, you will have the opportunity to develop your cookery skills across a range of cuisines and techniques, and prepare yourself for a cookery career with global potential!

As well as polishing your skills in preparing a wide range of dishes, you’ll learn about all areas of kitchen management. You’ll gain valuable knowledge and experience in leading and managing people and teams, and in providing a coaching role to others in kitchen-related job skills.

You’ll also learn how to coordinate and monitor work operations, and plan, cost and manage finances within a set budget. Throughout your qualification, you’ll also learn how to effectively implement and monitor environmentally sustainable work practices and work health and safety procedures within the commercial kitchen context.

On successful completion of this course, you'll be ready to take on leadership roles at any food establishment or culinary institution within the Hospitality industry. The world is your (tasty) oyster!

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


Core units

  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • 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
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT006 Produce desserts
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • 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

Career opportunities

  • Chef
  • Chef de Partie



Study options

Online/Distance with attendance (22 weeks)

Tuition fees
A$10,000.00 (5,35,332) per year
Start date

7 February 2022, 18 July 2022


Devonport Campus

20–36 Valley Road,



7310, LAUNCESTON, Australia

Online/Distance with attendance (22 weeks)

Tuition fees
A$10,000.00 (5,35,332) per year
Start date

7 February 2022, 18 July 2022


Drysdale Hobart Campus

59 Collins Street,



7000, HOBART, Australia

Entry requirements

For international students

Required prior study: Certificate III in Commercial Cookery

IELTS: 5.5 (no band less than 5.0)

TOEFL (Internet): 46 – 59

TOEFL Paper: 527–549

PTE: 42 – 49

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