RuthSample Commercial Cookery

• Prepares students to work as professional cooks using a wide range of cookery skills and knowledge of kitchen operations.
• Students work with discretion and limited supervision, guided by plans, policies, and procedures.
• Completion contributes to recognition as a trade cook.
• Graduates can work in restaurants, hotels, clubs, pubs, cafes, and coffee shops.
• Provides pathways to further cookery or hospitality qualifications.

• CRICOS Course Code: 111725F
• Duration: 52 Weeks (4 terms)
• Study Mode: Blended – Classroom + Work-Based Training (20 hours per week)
• Work Component: 200 hours

• International students must be at least 18 years old.
• English proficiency equivalent to IELTS 6.0 or equivalent (or completion of Oak Leaf Advanced English course).
• Completion of Australian Year 11 (or equivalent) or Certificate III or higher.
• Direct entry applicants require IELTS 6.0 overall, or IELTS 5.0 if packaged with at least 20 weeks of ELICOS prior to the main course.
• Alternative pathways include AQF Certificate IV completion within 2 years.

• Flexible learning options with face-to-face and workshops.
• Hands-on training in modern classrooms and professional kitchen facilities.
• State-of-the-art commercial kitchen equipped with the latest cooking technology.
• Real-world experience in our fully operational training restaurant.
• Professional Oak Leaf student uniform to prepare you for the hospitality industry.

To successfully participate in this course, learners are required to meet the following minimum requirements:

Technology Access

• Access to a suitable device (such as a computer, laptop, or tablet)
• A reliable internet connection capable of supporting online learning activities

Digital Literacy Skills

Learners must demonstrate basic digital literacy skills, including the ability to:

• Access and navigate online learning resources and the simulated workplace environment
• Submit assessment tasks electronically through the designated platform
• Communicate effectively with trainers using email and the student portal

• This structured placement ensures students graduate with confidence and workplace readiness.
• Develop practical skills through workplace-based training.
• Train in professional kitchens, restaurants, or catering businesses.
• Practical learning includes food prep, kitchen operations, and teamwork.

Possible study pathways include:

• SIT40521 Certificate IV in Kitchen Management
• SIT50422 Diploma of Hospitality Management

• High-quality training aligned with national standards.
• Access to qualified trainers and learning resources.
• A safe and supportive learning environment.

• Cook
• Commis Chef
• Kitchen Team Member

The course is delivered over 52 weeks (4 terms). All units are delivered standalone.

Unit Code and Title	Type
SITHCCC023 Use food preparation equipment*	Core
SITHCCC027 Prepare dishes using basic methods of cookery*	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 OAK LEAF is a professional institute delivering an open and honest communication environment whilst achieving higher-than-average industry standards.  RTO Code: 45942 CRICOS Provider Code: 04081F ABN: 17 656 288 621 Courses English Courses Certificate III in Commercial Cookery Certificate IV in Kitchen Management Diploma of Hospitality Management Cooking Classes Short Courses Contact Info Tel: +61 3 9802 8888 Website: www.oakleaf.edu.au Address: 13 Elizabeth Street, Richmond, VIC 3121, Australia. © 2023–2026 Oak Leaf Education Institute. All rights reserved.