TAFE NSW
5-9 weeks
Master essential culinary skills including knife techniques, commercial kitchen equipment operation, and food preparation practices. This nationally accredited statement of attainment is perfect for aspiring kitchen professionals seeking hands-on training in a professional environment.
There are no formal entry requirements for this qualification. You can enrol today. To be prepared for the course, it is recommended that you have an interest in food and a chef's toolkit. You must wear enclosed shoes with non-slip soles and appropriate clothing such as long pants and a polo shirt to meet Work Health and Safety (WHS) requirements. Check with your preferred campus for any additional location-specific requirements.
The course covers five core units essential to the hospitality industry: Use Food Preparation Equipment (SITHCCC023), Prepare Dishes Using Basic Methods of Cookery (SITHCCC027), Use Hygienic Practices for Food Safety (SITXFSA005), Participate in Safe Food Handling Practices (SITXFSA006), and Participate in Safe Work Practices (SITXWHS005). Through practical and theoretical instruction, students learn to identify and select ingredients and kitchen equipment, operate commercial kitchen appliances safely, develop knife skills, complete food preparation tasks efficiently, cook and present dishes using various food types, and implement proper food hygiene and safety protocols.
TAFE NSW is a leading registered training organisation (RTO 90003) with extensive experience in hospitality education. The institution provides access to industry professionals, peer networks, and comprehensive support services including disability support, language and literacy assistance, careers counselling, and modern facilities. TAFE NSW recognises prior learning and offers flexible study options across multiple campuses, ensuring quality vocational education that meets current industry standards and prepares students for immediate employment.
Graduates of this Statement of Attainment in Cookery Skills progress to entry-level roles in the hospitality and food service industry, including positions as kitchen hands, food preparation assistants, cafe attendants, and catering assistants. The course provides a strong foundation for further study, with clear pathways to advance qualifications such as Certificate II in Cookery, Certificate III in Commercial Cookery, and Certificate IV in Kitchen Management, enabling career progression into supervisory and management roles within professional kitchens and hospitality venues.
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