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From cook to culinary master

Give your apprenticeship some flair. This course will get you to the equivalent level of a qualified demi chef. This pathway is ideal for larger kitchens and for apprentice chefs showing superstar qualities. It would also allow for existing staff with a Certificate III in Commercial Cookery to continue on and upgrade their skills.

There are full time and part time apprenticeships on offer and the program is delivered using a combination of block release, day release and workplace training. Course details

Industry endorsed

Payment options

Student satisfaction

LOCATION/S

Bracken Ridge, Mt Gravatt, South Bank

Key dates and info

DURATION

Workplace/TAFE: nominal duration 48 months

Course details

1300 712 007

No matter your question,
we are here to help!

How to enrol

Tara Bain

Let's celebrate the tastemakers

I kicked off my gastronomic career as a school-based apprentice through TAFE Queensland Brisbane four years ago, where I quickly grew a strong passion for cooking and the industry.

Tara Bain
Certificate III in Events, Certificate III in Hospitality
TAFE Queensland Brisbane

Ten reasons to study at TAFE

Practical, hands-on classes combined with state-of-the-art facilities and purpose-built learning areas make us a standout amongst training providers. Better than that though, many of our facilities are acknowledged by industry as being amongst the best in Australia.

Key dates

LOCATION START DATE DELIVERY
Bracken Ridge Any time Workplace/TAFE
Mt Gravatt Any time Workplace/TAFE
South Bank Any time Workplace/TAFE

Entry requirements

Students must be employed as an apprentice and have a signed Registered Training Contract, stating TAFE Queensland Brisbane is the Supervising Registered Training Organisation (SRTO).

The Queensland Government's Apprenticeships Info website provides information about apprenticeships and traineeships (including school-based) in Queensland.

For further information about probationary periods for this trade qualification, visit Queensland Training Information Service.

Location/s

Bracken Ridge
157 Norris Road
Bracken Ridge QLD 4017

Mt Gravatt
1030 Cavendish Road
Mt. Gravatt QLD 4122

South Bank
Ernest Street
South Brisbane QLD 4101

Resources required

No specific resources are required to successfully complete this course.

It is recommended that students have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for students to use at all TAFE Queensland locations.

Timetable

There are full time and part time apprenticeships on offer and the program is delivered using a range of training options:

·         Workplace delivery – The apprentice is assessed in their workplace by a TAFE Assessor.

·         1 day release – This will be 1 day per week over an 8 week period.

·         2 day release – This will be 2 days per week over an 4 week period.

·         Block release -  This will be 4  days per week over an 2 week period.

South Bank - 2 day and block release options
Mt Gravatt and Bracken Ridge - 1 day release option

Units

The successful achievement of this qualification requires you to complete all units listed on your individual training plan.

Online/ Workplace Delivery Group 1
UNIT CODE DESCRIPTION TYPE
SITXINV002 Maintain the quality of perishable items Core
SITHKOP001 Clean kitchen premises and equipment Elective
SITXWHS001 Participate in safe work practices Elective
BSBWOR203 Work effectively with others Elective
Group 1
UNIT CODE DESCRIPTION TYPE
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITHCCC001 Use food preparation equipment Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC003 Prepare and present sandwiches Elective
Group 2
UNIT CODE DESCRIPTION TYPE
SITHCCC006 Prepare appetisers and salads Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC014 Prepare meat dishes Core
SITHASC001 Prepare dishes using basic methods of Asian cookery Elective
Group 3
UNIT CODE DESCRIPTION TYPE
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITXHRM001 Coach others in job skills Core
SITHCCC021 Prepare specialised food items Elective
Group 4
UNIT CODE DESCRIPTION TYPE
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHPAT006 Produce desserts Core
SITHCCC017 Handle and serve cheese Elective
Group 5
UNIT CODE DESCRIPTION TYPE
SITXWHS003 Implement and monitor work health and safety practices Core
SITXMGT001 Monitor work operations Core
SITXHRM003 Lead and manage people Core
SITXFIN003 Manage finances within a budget Core
SITXCOM005 Manage conflict Core
SITHKOP005 Coordinate cooking operations Core
SITHKOP004 Develop menus for special dietary requirements Core
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
Online/ Workplace Delivery Group 2
UNIT CODE DESCRIPTION TYPE
SITHKOP002 Plan and cost basic menus Core
SITHCCC020 Work effectively as a cook Core
Unspecified Elective unit
UNIT CODE DESCRIPTION TYPE
HLTAID003 Provide first aid Elective

Disclaimer

Not all electives available at all campuses

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a student contribution fee of $1.60 per nominal hour. For more information on the number of units funded for this course visit Queensland Training Information Services.

Nominal hours for each unit will be outlined in the agreed training plan, which will be provided to the employer and apprentice or trainee, at the time of induction.

Non-funded apprentices and trainees will be charged a fee for service cost. The student and employer contribution fee will be outlined in the training plan and agreed to, prior to the commencement of training.

Federal incentives may be available for employers, apprentices and trainees. Visit the Australian Apprenticeships website for more information.

Students are encouraged to view the TAFE Queensland's Student Fees policy prior to enrolment.

For more information about the costs associated with undertaking an apprenticeship, please give us a call.

Additional costs

Prior to orientation students will be required to purchase a complete uniform kit comprising of a chef hat, two long-sleeved jackets, neckerchief, chef trousers, two aprons and appropriate safety footwear costing approximately $250. Additionally, a full set of tools and equipment costing approximately $250 are required to be purchased by each student. The faculty can provide a full list and information on where to purchase these items. We recommend that students enrolled in this course purchase the basic toolkit.

Please note that all students must be appropriately dressed and have the necessary equipment before entering any practical class.

Students can also access a range of print, copy, scan and fax services via MyPrint.

Outcome

SIT40516 Certificate IV in Commercial Cookery

Job prospects

  • Chef
  • Commis Chef
  • Demi Chef

Tara Bain

Let's celebrate the tastemakers

I kicked off my gastronomic career as a school-based apprentice through TAFE Queensland Brisbane four years ago, where I quickly grew a strong passion for cooking and the industry.

Tara Bain
Certificate III in Events, Certificate III in Hospitality
TAFE Queensland Brisbane

Are you ready to enrol?

If you are already employed as an apprentice or trainee, let your employer know that you want TAFE Queensland Brisbane to be your Supervising Registered Training Organisation (SRTO). Contact the Australian Apprenticeship Support Network to organise your training contract, then give us a call.

If you aren't employed yet, contact Australian JobSearch or a job service agency for help getting a job. Alternatively, contact us on 13 72 48 for further information on how we can help you make great happen.

Read the student rules and refund policy.

Recognition of prior learning

Recognition of prior learning

Fast-track your way to a formal qualification by earning credit for the things you already know. Getting recognition for the skills you've gained from the workplace or previous learning means less study time for you, and getting the paper to prove you're qualified a whole lot sooner.

More about RPL

 

Orientation

Orientation information will be supplied at induction

GOT A QUESTION?

Enquire about how to apply for this course

Note: All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolments.

Last updated on 31 May 2017

Talk to us

1300 712 007

Industry endorsed

Payment options

Student satisfaction