TAFE NSW
10 weeks
This beginner cookery course teaches fundamental food preparation techniques, kitchen safety, and hygiene practices through hands-on training. Perfect for those seeking to build confidence in the kitchen and pursue further studies or careers in commercial cookery.
There are no formal entry requirements for this course. However, you should have an interest in pursuing a career in Asian or commercial cookery, attention to detail, and a love for food and flavours. Good literacy and numeracy skills at Year 10 level are recommended. You must be able to provide your own closed shoes for safety and have reasonable physical ability to stand in a kitchen for several hours. Some campuses may have additional entry requirements.
The course covers five core units: Use Food Preparation Equipment (SITHCCC023), Participate in Safe Food Handling Practices (SITXFSA006), Use Hygienic Practices for Food Safety (SITXFSA005), Participate in Safe Work Practices (SITXWHS005), and Prepare Dishes Using Basic Methods of Cookery (SITHCCC027). Students learn practical cookery methods including baking, steaming, and grilling, alongside theoretical knowledge of food safety, contamination prevention, and commercial kitchen operations.
TAFE NSW is a leading registered training organisation (RTO 90003) with extensive experience in hospitality and culinary education. The course provides nationally accredited qualifications recognised across Australia, practical hands-on training in real kitchen environments, and clear pathways to further study in cookery. TAFE NSW offers comprehensive support services including disability support, literacy and numeracy assistance, and career counselling to ensure student success.
Graduates progress to entry-level roles such as kitchenhand, breakfast cook, and salad hand in commercial kitchens and hospitality venues. The course provides a foundation for advancing to Certificate II in Cookery or Certificate III in Commercial Cookery, leading to supervisory and management positions. Career pathways also include specialisation in patisserie, kitchen management, or broader hospitality management roles.
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