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Course Description

A cookery apprenticeship provides emerging chefs with fundamental skills through campus-based training combined with on-the-job apprentice experience.

Learn fundamental skills and develop knowledge while you work and build your resume. This course lays cooking foundations in restaurant cookery, knife skills, food safety practices and more. On graduation, you'll have the skills to work as a qualified cook, kitchen manager, commis chef or food business owner.

Your studies and apprenticeship in commercial cookery will also equip you with skills in financial, team and kitchen management so you'll be trained across every aspect of running a busy kitchen while keeping operations running smoothly.

 

The Angliss Experience

  • Opportunities may be available to go on an international study tour exploring global cooking trends
  • Watch and learn in practical demonstration kitchens  with our leading teaching  experts and showcase your new skills in our state-of-the-art training facilities
  • Take part in cooking competitions and enhance your skills and network with  other emerging stars
  • Be part of our Great Chefs program where you get to work alongside Australia's most recognized chefs.
  • Learn from industry leaders and gain valuable insights into working as a chef
 

Why Study at Angliss

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COURSE DETAILS

Course Code

SIT30816

Study Area

Cookery

Course Level

Certificate III

Course Intake

On Demand

Duration

Competency based or up to 3 years

Campus

Melbourne

Lilydale

Course Mode

Part-Time

Course Hours

N/A

Application Requirements

Students wishing to undertake Apprenticeship or Traineeship training with Angliss need to first find an employer.

For more information on how to find an apprenticeship or traineeship visit our Apprenticeships and Traineeships page.

Angliss considers you a domestic student if you:

  • Are an Australian or New Zealand Citizen
  • Are an Australian Permanent Resident
  • Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

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Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Stage 1

SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC007Prepare stocks, sauces and soups
SITHCCC006Prepare appetisers and salads
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXWHS001Participate in safe work practices
SITXINV002Maintain the quality of perishable items
SITHKOP001Clean kitchen premises and equipment
SITXHRM001Coach others in job skills
SITXCOM005Manage conflict

Stage 2

SITHCCC019Produce cakes, pastries and breads
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHKOP002Plan and cost basic menus
SITHPAT006Produce desserts
BSBSUS201Participate on environmentally sustainable work practices

Stage 3

SITHCCC020Work effectively as a cook
SITHCCC015Produce and serve food for buffets
SITHCCC021Prepare specialised food items
FDFFST4010AApply Sensory analysis to food processing
BSBWOR203Work effectively with others

Companies who hired our graduates

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