This qualification reflects the role of commercial 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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no specific entry requirements as per the qualification details or training package. International students entering this course at Mint International College must meet the following entry requirements:
Students must be a minimum age of 18 years or above at the time of course commencement.
To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 10 or Certificate II or higher.
English Language Requirements
To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
- Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
- Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
- Successfully completed in Australia in English the Senior Secondary Certificate of Education.
- Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Mint International College’s English Language entry requirement.
All international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. Applicant is also required to submit a video recording to give a brief introduction of themselves and provide answers to questions on the purpose of studying the course and the reason of choosing Mint International College. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities.
Language, Literacy and Numeracy (LLN) Assessment
All applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study.
Note: Applicants who have completed the LLN test during the enrolment process to meet Mint International College’s English language entry requirement, will not be required to do the LLN test again)
Mint International College provides learners Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication. Mint International College will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.
Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.
Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Mint International College.
Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.
Mint International College will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40516 Certificate IV in Commercial Cookery.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|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|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHKOP002||Plan and cost basic menus|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS001||Participate in safe work practices|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|BSBITU306||Design and produce business documents|
|SITHIND002||Source and use information on the hospitality industry|
|SITXWHS002||Identify hazards assess and control safety risks|
Students are required to participate in at least 192 hours of work placement in an operational commercial kitchen. This work placement can be organized by Mint International College.