Accredited course Outline
Date retreived
22/07/2026 2:56 PM AWST
22/07/2026 2:56 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Unspecified Code Commercial Cookery
Unspecified Code Commercial Cookery
Accredited course
National Code:
State Code:
5611
5611
TGA Status:
Draft
Draft
DTWD Status:
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
AQF Level
Unspecified Code
Nominal Hours
750
Duration
Unspecified
Stream of Study
Complete "Other Skills" Course (3222)
Accredited Date
Expiry Date
VET Act Classifier
C
VET Act Conditions
Description
To provide students with basic commercial cookery
skills and theoretical knowledge to prepare them for
employment as Commercial Cooks in the Hospitality
Industry embracing, hotels, motels, taverns,
restaurants, clubs, function centres, industrial
catering and institutions. Upon successful
completion of the course, the student will be
awarded the Certificate in Commercial Cookery.
Schedule
1. CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95141 | BCC15 | A La Carte & Table D'hote Operations | 120 | Module |
| 95135 | BCC2 | Appetisers, Salads & Sandwiches | 30 | Module |
| 95142 | BCC10 | Buffet and Larder Work | 20 | Module |
| 95146 | Catering Control.menu Planning | 25 | Module | |
| 95144 | BCC12 | Commodities | 24 | Module |
| 95147 | Cookery - General Studies | 32 | Module | |
| 95134 | BCC4 | Eggs, Vegetables & Farinaceous | 45 | Module |
| 95137 | BCC6 | Fish and Shellfish | 30 | Module |
| 95145 | Food Science | 20 | Module | |
| 95139 | BCC8 | Hot and Cold Desserts | 50 | Module |
| 95143 | BCC11 | Kitchen Equipment | 12 | Module |
| 95138 | BCC7 | Meat Butchery and Cookery | 50 | Module |
| 95133 | BCC1 | Methods of Cookery | 45 | Module |
| 95131 | BKA1 | Mise-en-place and Food Preparation | 24 | Module |
| 95056 | Nutrition - Elementary | 20 | Module | |
| 95148 | Occupational Health and Safety | 16 | Module | |
| 95057 | Occupational Hygiene | 8 | Module | |
| 95140 | BCC9 | Pastry, Cakes and Yeast Goods | 30 | Module |
| 95136 | BCC5 | Poultry and Game | 30 | Module |
| 95132 | BCC3 | Stocks, Sauces and Soups | 30 | Module |
| 98002 | Supplementary Practical Skills 1a | 68 | Module |
No information
VET Info Notes
1 Each of the practical subjects will have a related theory input.
Note (1) The methodology of Kitchen Equipment and
Commodities are an integral part of the
course. They are vital procedures and are addressed at each lecture and
are exhibited at each practical demonstration.
(2) Subjects are presented in the sequence in which, ideally, they
should be taught. However, in theory, a student may opt to undertake any given
subject in any sequence in the competency/performance based models.
2 The duration of the subject 98002 is 50 hours in this course.
Note (1) The methodology of Kitchen Equipment and
Commodities are an integral part of the
course. They are vital procedures and are addressed at each lecture and
are exhibited at each practical demonstration.
(2) Subjects are presented in the sequence in which, ideally, they
should be taught. However, in theory, a student may opt to undertake any given
subject in any sequence in the competency/performance based models.
2 The duration of the subject 98002 is 50 hours in this course.
No information