2 Year Commercial Cookery Package

Commercial Cookery Strand

SIT30821 Certificate III in Commercial Cookery (CRICOS 109826H)
SIT40521 Certificate IV in Kitchen Management (CRICOS 109707D)
SIT50422 Diploma of Hospitality Management (Commercial Cookery Strand) (CRICOS 112205M)

This package combines the Certificate III in Commercial Cookery (40 tuition weeks), Certificate IV in Kitchen Management (20 tuition weeks) and the Diploma of Hospitality Management (Commercial Cookery Strand) (20 tuition weeks).

Students will further develop their skills and knowledge to become professional and competent chefs while also developing excellent communication and leadership skills.

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Course Information

Intake Dates

2025:

· 7 October – Intake closed

2026:

· 27 January (completed enrolments must be submitted by 12/12/25)
· 20 April (completed enrolments must be submitted by 20/03/26)
· 13 July (completed enrolments must be submitted by 12/06/26)
· 6 October (completed enrolments must be submitted by 4/09/26)

 

2027:

· 25 January (completed enrolments must be submitted by 11/12/2476)
· 19 April (completed enrolments must be submitted by 19/03/257)
· 12 July (completed enrolments must be submitted by 11/06/27)
· 5 October (completed enrolments must be submitted by 3/09/27)

Course Duration

  • This course is delivered minimum 92 weeks
  • Classes are rostered for 3 days per week + Self-study component.
  • Overseas students are required to be enrolled in a full-time course to undertake study.
    For VET courses, a full-time course is a minimum of 20 scheduled course contact hours per week.

Study Modes

  • VET courses are a “blended delivery” combining interactive/face-to-face classes, guided research, practical commercial cookery training in a commercial kitchen, class group activities, theory research tutorial, project work & research, and independent learning with academic support resources tutorial available.
  • Academic support resources tutorial is available on the course scheduled days during school terms at CCEB.
  • A maximum 4-hour practical commercial cookery training in a commercial kitchen will be arranged from week 2 of every term. Please refer to the course timetable. It is subject to change.

One on one student support is available by appointment only.

 

 

Assessments

A range of a assessments are employed for this training program and the type of assessment is dependent on the nature of the unit of competency.  Assessments include demonstrations, observations, projects, presentations, knowledge tests, reports and interviews

 

Course Content

Please refer to each individual Cookery course page:

Course Entry Requirements

  • Applicants are to be over the age of 18.
  • Applicants should have reasonable computer skills including the ability to use and access to the internet.
  • English Proficiency:
    IELTS 4.0-4.5
    Or
    Completion of CCEB Intermediate level
    Or
    B1 Level of CEFR – Common European Framework
    Or
    In the 2 years before applying for the student visa, applicants completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while applicants held a student visa 

Vocational Placement Requirements

Completing placement is compulsory for this course.
You are required to complete 480 hours of vocational placement to satisfy this component of your qualification.

Career Opportunities

  • Chef de cuisine
  • Kitchen manager
  • Restaurant manager / owner
  • Sous chef
  • Unit manager (catering operations)

Disclaimer

All information was accurate at time of publication, however CCEB policies, tuition fees and course content are subject to change without notice. Timetable information is subject to change prior to commencement and/or during the duration of your course.

“October 2015 Certificate IV in Business
April 2016 Diploma of Business
January 2017 Advanced Diploma of Leadership and Management
January 2020 Certificate III in Commercial Cookery
January 2021 Certificate IV in Commercial Cookery

I remember being very first Indian nationality student in CCEB in 2015. Everything was new for me here. The place I am from is not as advanced as Cairns. It was life changing for me. This college has helped me a lot of adjust in the environment. These courses really helped me out to learn about front of the house and communicatin skills, team work when negotiations and much more. My tutors were Sandy and Charmane at that time, front desk was Helen and Yes, our awesome director Ueli. Later, after completing study, I moved onto study hospitality to learn more about industry and returned to CCEB again for course of Commercial Cookery. Chris and Renee are amazing teachers and class has never been boring with them. I am very proud to say that with the knowledge and skills I learnt from CCEB, today me and my friends together are running restaurant in Spicy Bite in Earlville. All the staff we have there has completed their study from CCEB this month. Towards new beginnings. This was my story.”

Raminder (India)Certificate IV in Business, Diploma of Business, Advanced Diploma of Leadership and Management, Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery

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