Cookery (2-Year Package)
Oak Leaf Educational Institute
Certificate III, Certificate IV, and Diploma
(2-year Package)
Crafting Culinary Careers: From Foundation to Professional Excellence.
Course Overview▼
- Prepares students for professional roles as trade cooks with a wide range of kitchen operation skills.
- Focuses on discretion and limited supervision, guided by plans, policies, and procedures.
- Graduates work in restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Enrolment Information▼
- Course Title: SIT30821 Certificate III in Commercial Cookery , SIT40521 Certificate IV in Kitchen Management , SIT50422 Diploma of Hospitality Management
- CRICOS Code: 111725F, 111726E, 111727D
- Duration: 104 weeks
- Study Mode: Blended – Classroom + Work-Based Training (20 hours/week)
- Work Component: 200 hours mandatory placement
Entry Requirements▼
- International students must be at least 18 years old.
- English proficiency: IELTS 6.0 or equivalent.
- Completion of Australian Year 11 (or equivalent) or Cert III higher.
- Alternative: IELTS 5.0 if packaged with 20 weeks of ELICOS.
Resources▼
- Flexible learning with face-to-face workshops.
- State-of-the-art commercial kitchen with the latest technology.
- Real-world experience in a fully operational training restaurant.
- Professional Oak Leaf student uniform provided.
Course Units of Competency▼
Units from SIT30821 Certificate III in Commercial Cookery
| Unit Code and Title | Type |
|---|---|
| SITHCCC023 Use food preparation equipment* | Core |
| SITHCCC027 Prepare dishes using basic methods* | Core |
| SITHCCC028 Prepare appetisers and salads* | Core |
| SITHCCC029 Prepare stocks, sauces and soups* | Core |
| SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes* | Core |
| SITHCCC031 Prepare vegetarian and vegan dishes** | Core |
| SITHCCC035 Prepare poultry dishes* | Core |
| SITHCCC036 Prepare meat dishes* | Core |
| SITHCCC037 Prepare seafood dishes* | Core |
| SITHCCC041 Produce cakes, pastries and Breads* | Core |
| SITHCCC042 Prepare food to meet special dietary requirements* | Core |
| SITHCCC043 Work effectively as a cook* | Core |
| SITHKOP009 Clean kitchen premises and equipment* | Core |
| SITHKOP010 Plan and cost recipes | Core |
| SITHPAT016 Produce desserts* | Core |
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITXINV006 Receive, store and maintain stock* | Core |
| SITXWHS005 Participate in safe work practices | Core |
| SITHCCC025 Prepare and present sandwiches* | Elective |
| SITHCCC040 Prepare and serve cheese* | Elective |
| SITHPAT014 Produce yeast-based bakery products* | Elective |
| SITHCCC026 Package prepared foodstuffs* | Elective |
| SITHCCC038 Produce and serve food for buffets* | Elective |
Units from SIT40521 Certificate IV in Kitchen Management
| Unit Code and Title | Type |
|---|---|
| SITXCOM010 Manage conflict | Core |
| SITXFSA008 Develop and implement a food safety program* | Core |
| SITXHRM008 Roster staff | Core |
| SITXHRM009 Lead and manage people | Core |
| SITHKOP012 Develop recipes for special dietary requirements* | Core |
| SITHKOP015 Design and cost menus* | Core |
| SITXWHS007 Implement and monitor work health and safety practices | Core |
| SITXFIN009 Manage finances within a budget | Core |
| SITXMGT004 Monitor work operations | Core |
| SITHKOP013 Plan cooking operations* | Core |
Units from SIT50422 Diploma of Hospitality Management
| Unit Code and Title | Type |
|---|---|
| SITXMGT005 Establish and conduct business relationships | Core |
| SITXFIN010 Prepare and monitor budgets | Core |
| SITXCCS016 Develop and manage quality customer service practices | Core |
| SITXCCS015 Enhance customer service experiences | Core |
| SITXGLC002 Identify and manage legal risks and comply with law | Core |
| SITXHRM010 Recruit, select and induct staff | Elective |
*Prerequisite unit. **Two prerequisites units.
Industry Work Placement▼
Graduates achieve workplace readiness through training in kitchens operating under real industry conditions. Students prepare and serve food as part of a professional team, gaining experience in service periods and kitchen operations.
Pathways & Outcomes▼
Career Roles
Chef, Restaurant Manager, Hospitality Manager, Café Manager, or Operations Supervisor.
Guarantees to Learners▼
- High-quality training aligned with national standards.
- Access to qualified trainers and support services.
- Safe, supportive learning environment with fair appeals processes.
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