Course Description
By the end of this course, you’ll be ready to work in commercial cookery, patisserie or both. Combining these two skillsets means more job options, more flexibility and the chance to work in kitchens across Australia and overseas.
You'll spend plenty of time learning by doing in practical, real-world environments, developing skills in both cookery and patisserie while gaining valuable hands-on industry experience. From preparing savoury dishes to creating stunning desserts, you'll build the confidence to work across all areas of a professional kitchen and become a valuable member of any culinary team.
Train in industry-standard kitchens and learn from experienced industry professionals as you refine your technical expertise, creativity and efficiency. You'll develop the skills to move seamlessly between cookery and patisserie, giving you greater versatility and a competitive edge in the hospitality industry.
Graduate with dual qualifications that open the door to a wide range of exciting career opportunities, from restaurants, hotels and resorts to catering, pastry production and specialty food businesses. With a strong foundation in both disciplines, you'll be well positioned to grow your career and pursue your culinary ambitions.
Free TAFE funding applies to the Certificate III in Commercial Cookery (SIT30821) component of this dual qualification only.
Career Opportunities
- Qualified Cook
- Commis Chef
- Demi Chef
- Chef De Partie
- Head Chef
- Sous Chef
- Executive Sous Chef
- Executive Chef
- Pastry Chef
- Patisserie Supervisor or Team Leader
Pathways
Progress through further study and into employment with more skills in your pocket. Explore more pathway options from this course.
COURSE DETAILS
Course Code
SIT30821 / SIT40721Study Area
Food, Cookery, PatisserieCourse Level
Certificate III & Certificate IVCourse Intake
February and JulyDuration
2 years
Campus
Melbourne
Course Mode
Full-time
Course Hours
Full-time: 21-28 per week
Application Requirements
William Angliss Institute accepts direct applications from domestic students.
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.
Course Structure
The Dual Qualification including the Certificate III Cookery (SIT30821) & Certificate IV Patisserie (SIT40721) is an intensive full-time course, completed over a two year period. As part of this program an assessable component of the units SITHCCC034 - Work effectively in a commercial kitchen, and SITHCCC043 - Work effectively as a cook, require you to safely and hygienically prepare, cook and present menu items for food service periods that could cover:
- Breakfast
- Lunch
- Dinner
- Special Functions
CERTIFICATE III IN COMMERCIAL COOKERY (SIT30821)
STAGE 1
STAGE 2
CERTIFICATE IV IN PATISSERIE (SIT40721)
Stage 3
Stage 4
Stage 3
Stage 4
Timetables
Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.
Selection Requirements
Pre-Training Review
- A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
- Proof of ID
- Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.
Fees
Tuition fees are determined by the number of scheduled contact hours per unit that you are enrolled into. Student services fees are charged per study period that you enrol into.
There are different Tuition Fee types that apply to VET courses depending on your individual eligibility as per residency status, course of choice, and previous access to subsidies.
- Government Subsidised Place: if you meet the funded course eligibility criteria but no do not hold a current valid concession entitlement, you may be able to access a reduced tuition fee under Skills First Funding
- Free TAFE: if you meet the funded course eligibility criteria, and have not accessed a Free TAFE place previously (or have completed a Priority Pathway course and are looking to access a second waiver under this scheme), you may be eligible to access a tuition free placement
- Concession: if you meet all eligibility criteria and hold a current healthcare or pension card, you may be able to access a concession for tuition fees
- Full Fee: you will pay the full fee rate if you do not meet the eligibility criteria for any of the above.
TUITION FEE TYPES – DOMESTIC STUDENTS MELBOURNE CAMPUS
Tuition Fee type is determined via the Pre-Training Review process, or a post Letter of Offer concession application.
Total student fees are distributed per enrolment period; for eligible students, tuition fees can be deferred to a Payment Plan on application, but all additional costs must be paid up front in full.
FREE TAFE TUITION FEE
$6,323
GOVERNMENT SUBSIDISED PLACE TUITION FEE
$13,505
CONCESSION TUITION FEE
$2,701
FULL FEE
$25,589
ADDITIONAL COSTS
These costs are payable by all students and apply to all tuition types.
STUDENT SERVICES
$760
MANDATORY MATERIALS
$4,685
UNIFORM / EQUIPMENT
$1,245
Companies who hired our graduates
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