Course description
This entry-level course provides an opportunity for students seeking employment in the industry or can lead to further study after completing this qualification. You will learn a range of basic safe food handling and safe work practices, undertake food preparation skills and a variety of basic cookery methods to prepare dishes.
Gordon VCE / VCE VM Students
If you are studying your full VCE or VCE-VM program at The Gordon you can include a VETDSS course as part of your VCE program. Apply for a VETDSS course.
Important Information:
- Your entry requirements and assessments will differ as you will be studying your VCE with The Gordon.
- Fees APPLY for this course – see the Fees section below.
- This course may be delivered under VETDSS as a partial qualification.
Possible career outcomes
- Apprentice chef
- Kitchen attendant
- Commis Chef
- Cook
Applications & attendance
Applications for this course are not currently open.
Please contact customer service on 1300 769 279 during business hours to discuss upcoming intake dates.
Class times are indicative and may change before the course starts. Students may need to complete some self-paced learning and assessments outside class, varying by course and skill level, or may be required to attend classes both on campus and online.
Follow the link for more information on attendance mode definitions and offer timing.
An application doesn't guarantee a place in the course.
Many courses have limited spots and may fill quickly, so apply early and ensure your application is fully completed, as only successful applicants will receive offers, issued as soon as possible. If numbers are low, intakes or courses may be cancelled.
Entrance requirements
- Applicants are expected to have literacy and numeracy skills at Year 10 or Year 11 or Australian Core Skills Framework Level 2.
- Applicants must be attending Secondary School.
- You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Free TAFE. Full fees apply to all non-Victorian residents.
Personal Learning Requirements (XX UPDATE LINK TO PLR XX)
There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.
Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.
Pre-training review
Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills.
Units & assessments
| Core Units | Code | Hours |
|---|---|---|
| Clean kitchen premises and equipment | SITHKOP009 | 13 |
| Participate in safe work practices | SITXWHS005 | 12 |
| Prepare dishes using basic methods of cookery | SITHCCC027 | 45 |
| Receive, store and maintain stock | SITXINV006 | 20 |
| Use food preparation equipment | SITHCCC023 | 25 |
| Use hygienic practices for food safety | SITXFSA005 | 15 |
| Work effectively in a commercial kitchen | SITHCCC034 | 60 |
| Elective Units | Code | Hours |
| Package prepared foodstuffs | SITHCCC026 | 15 |
| Prepare and present sandwiches | SITHCCC025 | 10 |
| Prepare and present simple dishes | SITHCCC024 | 25 |
| Prepare appetisers and salads | SITHCCC028 | 25 |
| Prepare stocks, sauces and soups | SITHCCC029 | 35 |
| Prepare vegetable, fruit, eggs and farinaceous dishes | SITHCCC030 | 50 |
Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.
Assessment is based on:
- Hands-on work
- Written assignments
Fees
| Fees | Rate | Unit | Indicative Course Hours | Indicative Tuition | Indicative Gov Total |
|---|---|---|---|---|---|
| Concession Tuition | AUD $0.81 | per hour | 350 | AUD $284.00 | AUD $1,452.00 |
| Standard Tuition | AUD $4.07 | per hour | 350 | AUD $1,424.00 | AUD $1,452.00 |
| Full Fee Tuition | AUD $11.69 | per hour | 350 | AUD $4,092.00 |
| Add the costs below to your relevant tuition fee | |||||
|---|---|---|---|---|---|
| Education Levy | AUD $52.50 | Charged at enrolment | |||
All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.
Which fee will I pay?
Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.
Fee help
Payment plans may be available for eligible students who need assistance to manage their fee payments.
Further study options
- SIT30821 Certificate III in Commercial Cookery
Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.