Course description
Are you an experienced industry professional looking for more than a standard cook’s qualification or dreaming of managing a professional kitchen? This course will equip you with the skills for both!
You will learn all facets of organising a professional kitchen, including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources. You will also have the opportunity to practice the skills learnt to run a series of live events both on campus and externally. You will take part in local foraging excursions, meet with primary producers and local business owners and learn from our highly skilled industry professionals.
Information sessions
5:30pm
Auditorium (H1.03)
Geelong City
Possible career outcomes
- Chef
- Chef de partie
- Kitchen Manager
Applications & attendance
How to apply
- Follow our instructions for how to apply for a course.
- Apply online by selecting an intake from the Applications & attendance table below.
If you need help, visit Customer Service or request application support via email.
Submission of an application does not guarantee a place in the course.
| Intake | Applications | Attendance | Classes | |
|---|---|---|---|---|
| 2025 February Geelong City Campus |
Open: 1 Aug 2024 Close: 1 Feb 2025 |
Class Day | Full Time Tuesday, Wednesday, Thursday | Apply |
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 11 or Year 12 or Australian Core Skills Framework Level 3.
- Applicants must hold a current Certificate III Commercial Cookery or hold relevant qualifications or units of competency. Applicants who do not hold these qualifications will need to complete these units prior to course commencement.
- 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
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 |
|---|---|---|
| Design and cost menus | SITHKOP015 | 30 |
| Develop and implement a food safety program | SITXFSA008 | 50 |
| Develop recipes for special dietary requirements | SITHKOP012 | 25 |
| Implement and monitor work health and safety practices | SITXWHS007 | 30 |
| Lead and manage people | SITXHRM009 | 60 |
| Manage conflict | SITXCOM010 | 20 |
| Manage finances within a budget | SITXFIN009 | 30 |
| Monitor work operations | SITXMGT004 | 20 |
| Participate in safe food handling practices | SITXFSA006 | 40 |
| Plan and cost recipes | SITHKOP010 | 40 |
| Plan cooking operations | SITHKOP013 | 100 |
| Prepare appetisers and salads | SITHCCC028 | 25 |
| Prepare dishes using basic methods of cookery | SITHCCC027 | 45 |
| Prepare food to meet special dietary requirements | SITHCCC042 | 75 |
| Prepare meat dishes | SITHCCC036 | 55 |
| Prepare poultry dishes | SITHCCC035 | 35 |
| Prepare seafood dishes | SITHCCC037 | 35 |
| Prepare stocks, sauces and soups | SITHCCC029 | 35 |
| Prepare vegetable, fruit, eggs and farinaceous dishes | SITHCCC030 | 50 |
| Prepare vegetarian and vegan dishes | SITHCCC031 | 40 |
| Produce cakes, pastries and breads | SITHCCC041 | 55 |
| Produce desserts | SITHPAT016 | 100 |
| Receive, store and maintain stock | SITXINV006 | 20 |
| Roster staff | SITXHRM008 | 30 |
| Use food preparation equipment | SITHCCC023 | 25 |
| Use hygienic practices for food safety | SITXFSA005 | 15 |
| Work effectively as a cook | SITHCCC043 | 100 |
| Elective Units | Code | Hours |
| Identify hazards, assess and control safety risks | SITXWHS006 | 30 |
| Lead diversity and inclusion | BSBTWK501 | 60 |
| Plan catering for events or functions | SITHKOP014 | 40 |
| Prepare specialised food items | SITHCCC044 | 60 |
| Produce cook-chill and cook-freeze foods | SITHCCC032 | 70 |
| Show social and cultural sensitivity | SITXCOM007 | 20 |
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:
- Questioning
- Observations and practical demonstrations
- Portfolio (work samples)
- Product (reports, projects, role plays etc)
Fees
This course is eligible for Free TAFE!
Eligible Victorian students who elect to use their Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.
| Fees | Rate | Unit | Indicative Course Hours | Indicative Tuition | Indicative Gov Total |
|---|---|---|---|---|---|
| Concession Tuition | AUD $1.96 | per hour | 595 | AUD $1,323.00 | AUD $20,372.00 |
| Standard Tuition | AUD $9.82 | per hour | 595 | AUD $6,628.00 | AUD $20,372.00 |
| Full Fee Tuition | AUD $18.68 | per hour | 595 | AUD $12,609.00 |
| Add the costs below to your relevant tuition fee | |||||
|---|---|---|---|---|---|
| Excursions | AUD $100.00 | Charged at enrolment | |||
| Resources | AUD $350 | Charged at enrolment | |||
| Education Levy | AUD $101.25 | Charged at enrolment | |||
| Materials | AUD $140.00 | Once | charged at enrolment | ||
| Equipment Levy | AUD $40.00 | Once | 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
- SIT50422 Diploma of Hospitality Management
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.