Commercial Cookery &
Hospitality Management (Cookery Stream)
SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY
CRICOS Course Code 109766D
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Entry Requirements
There are no entry requirements for this qualification.
SBTA’s Admissions Requirements
- Must be minimum of 18 years of age
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
- English Language Requirement: International students must demonstrate at least an upper-intermediate level of English proficiency, such as an IELTS score of 6.0 or an equivalent score from other recognised tests. Equivalent scores include:
- TOEFL iBT: 60-78
- Cambridge English Exams (B2 First FCE / C1 Advanced CAE): 169 or above on the Cambridge scale
- PTE Academic: 52-58; or
- An English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Work placement information
Students who are completing this course MUST undertake mandatory work placement of a minimum of 48 complete service periods in an operation commercial kitchen, that covers a combination of breakfast, dinner and lunch. During these service periods, students must demonstrate the ability to prepare, cook and present items for at least two different menu styles from à la carte, set menu, buffet or cyclical.
During these service periods, students must demonstrate ability to serve food types meeting industry and organisational quality requirements such as appetisers and salads, fish and shellfish, hot and cold desserts, meat, poultry and game, stocks, sauces and soups and vegetables, fruit, eggs and farinaceous products.
Prospective Career Outcomes
Course Content
This qualification requires the completion of 25 units of competency which is made up of 20 core units plus 5 elective units which have been chosen from a range of elective units.
Core units
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP009 Clean kitchen premises and equipment
- SITHKOP010 Plan and cost recipes
- SITHPAT016 Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
Elective units
- BSBSUS211 Participate in sustainable work practices
- SITHCCC026 Package prepared foodstuffs
- SITHCCC039 Produce pates and terrines
- SITHCCC040 Prepare and serve cheese
- SITXCOM007 Show social and cultural sensitivity
Course duration
Total of 78 weeks made up of 50 weeks of face to face plus 18 weeks of work placement.
Pathway from the qualification
Students can progress to study SIT40521 Certificate IV in Kitchen Management after successfully completing the SIT30821 Certificate III in Commercial Cookery qualification.
Mode of study
International students (20 scheduled course contact hours per week)
Domestic students (Full-time, part-time, on campus, online, blended or employment-based)
Training Delivery
Sydney and Brisbane campus
SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code 109629B
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Entry Requirements
There are no entry requirements for this qualification.
SBTA’s Admissions Requirements
- Must be minimum of 18 years of age
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
- English Language Requirement: International students must demonstrate at least an upper-intermediate level of English proficiency, such as an IELTS score of 6.0 or an equivalent score from other recognised tests. Equivalent scores include:
- TOEFL iBT: 60-78
- Cambridge English Exams (B2 First FCE / C1 Advanced CAE): 169 or above on the Cambridge scale
- PTE Academic: 52-58; or
- An English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Work placement information
Students who are completing this course MUST undertake mandatory work placement of minimum of 60 complete food service periods (shifts) in hospitality and catering organisations which could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types you will be required to prepare may be classical, contemporary or ethnic and service may be formal or informal. During these service periods, students must demonstrate the ability to prepare, cook and present items for at least two different menu styles from à la carte, set menu, buffet or cyclical.
During these service periods, students must demonstrate ability to serve food types meeting industry and organisational quality requirements such as appetisers and salads, fish and shellfish, hot and cold desserts, meat, poultry and game, stocks, sauces and soups and vegetables, fruit, eggs and farinaceous products.
Course Content
This qualification requires the completion of 33 units of competency which is made up of 27 core units plus 6 elective units which have been chosen from a range of elective units.
Core units
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFIN009 Manage finances within a budget
- SITXINV006 Receive store and maintain stock
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC023 Use food preparation equipment
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC028 Prepare appetisers and salads
- SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC041 Produce cakes, pastries and bread
- SITHPAT016 Produce desserts
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHKOP010 Plan and cost recipes
- SITHKOP015 Design and cost menus
- SITHKOP012 Develop recipes for special dietary requirements
- SITXCOM010 Manage conflict
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFSA008 Develop and implement a food safety program
- SITHKOP013 Plan cooking operations
- SITHCCC043 Work effectively as a cook
Elective units
- BSBTEC201 Use business software applications
- SITHCCC026 Package prepared foodstuffs
- SITHCCC039 Produce pates and terrines
- SITHCCC040 Prepare and serve cheese
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXCCS014 Provide service to customers
Prospective Career Outcomes
Sous Chef
Breakfast Chef
Chef de Partie
Commis Chef
Demi Chef
Pathway from the qualification
Course duration
Total of 90 weeks which is made up of 50 contact weeks, 20 weeks of work placement plus 20 weeks of holiday breaks.
Mode of study
International students (20 scheduled course contact hours per week)
Domestic students (Full-time, part-time, on campus, online, blended or employment-based)
Training Delivery
Sydney and Brisbane campus
SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT (COOKERY STREAM)
CRICOS Course Code 112096M
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with specialised managerial skills and sound knowledge of industry to coordinate hospitality operations. At this role, you will operate independently, have responsibility for others and make a range of operational business decisions. Gain a role in any hospitality industry sector as a departmental or small business manager in establishments such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course duration
104 weeks which is made up of 75 contact weeks, 5 weeks of work placement plus 24 weeks of holiday breaks
Entry Requirements
There are no entry requirements for this qualification.
SBTA’s Admissions Requirements
- Must be minimum of 18 years of age
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
- English Language Requirement: International students must demonstrate at least an upper-intermediate level of English proficiency, such as an IELTS score of 6.0 or an equivalent score from other recognised tests. Equivalent scores include:
- TOEFL iBT: 60-78
- Cambridge English Exams (B2 First FCE / C1 Advanced CAE): 169 or above on the Cambridge scale
- PTE Academic: 52-58; or
- An English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Prospective Career Outcomes
Hotel Reservation Supervisor
Course Content
The qualification requires the completion of 28 units which includes 13 core plus 15 electives.
Core Units
- BSBTWK501 Lead diversity and inclusion
- BSBOPS502 Manage business operational plan
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM002 Roster staff
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXMGT002 Establish and conduct business relationships
- SITXFIN004 Prepare and monitor budgets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
Elective units
- SITXFSA101 Use hygienic practices for food safety
- SITHCCC020 Work effectively as a cook
- 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, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXFSA002 Participate in safe food handling practices
- SITHKOP004 Develop menus for special dietary requirements
- SITXGLC001 Research and comply with regulatory requirements
- BSBMGT517 Manage operational plan
Pathway from the qualification
Mode of study
International students (20 scheduled course contact hours per week)
Domestic students (Full-time, part-time, on campus, online, blended or employment-based)
Training Delivery
Sydney and Brisbane campus
SIT60422 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT (COOKERY STREAM)
CRICOS Course Code 112099H
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. At this role, you would operate with significant autonomy and are responsible for making strategic business management decisions. Gain a role in any hospitality industry sector including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course duration
156 weeks which is made up of 100 contact weeks, 20 weeks of work placement plus 36 weeks of holiday breaks
Entry Requirements
There are no entry requirements for this qualification.
SBTA’s Admissions Requirements
- Must be minimum of 18 years of age
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
- English Language Requirement: International students must demonstrate at least an upper-intermediate level of English proficiency, such as an IELTS score of 6.0 or an equivalent score from other recognised tests. Equivalent scores include:
- TOEFL iBT: 60-78
- Cambridge English Exams (B2 First FCE / C1 Advanced CAE): 169 or above on the Cambridge scale
- PTE Academic: 52-58; or
- An English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Prospective Career Outcomes
Hotel Reservation Manager
Course Content
The qualification requires the completion of 33 units which includes 16 core plus 17 electives.
Core units
- BSBTWK501 Lead diversity and inclusion
- BSBFIN601 Manage organisational finances
- BSBOPS502 Manage business operational plan
- BSBOPS601 Develop and implement business plans
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- SITXFIN005 Manage physical assets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXHRM003 Lead and manage people
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor staff performance
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXMPR007 Develop and implement marketing strategies
- SITXWHS004 Establish and maintain a work health and safety system
Elective units
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFSA101 Use hygienic practices for food safety
- SITHCCC020 Work effectively as a cook
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITXFSA002 Participate in safe food handling practices
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITHKOP002 Plan and cost basic menus
- SITHCCC019 Produce cakes, pastries and bread
- SITXCCS007 Enhance customer service experiences
Pathway from the qualification
Mode of study
International students (20 scheduled course contact hours per week)
Domestic students (Full-time, part-time, on campus, online, blended or employment-based)
Training Delivery
Sydney and Brisbane campus
Study Mode
Full-time study of a minimum of 20 scheduled course contact hours per week
Third Parties (Education Agents)
SBTA has a range of written agreements with education agents who provide only recruitment services on its behalf. Please note that all training, assessment, support services, issuing of AQF certification and any other support services are provided by SBTA.