
All about Commercial Cookery in Australia
The hospitality sector is one of the largest employment sectors generating employment all over Australia. The businesses in which commercial cookery plays a big part are hotels, restaurants, cafes, pubs, motels, resorts, clubs, casinos and other small food outlets.
Employers are always looking to hire staff with good skills in commercial cookery and the employment in this sector is continuing to experience a strong growth.
What is Commercial Cookery in Australia?
Commercial cookery involves cooking of large quantities of food in a professional setting like restaurants, pubs, cafes etc according to standards and regulations set in food industry in Australia.
What are the methods of cooking in Commercial cookery?
Cooking methods in Commercial cookery can be divided into 3 categories.
- Dry Heat Methods: Dry Heat method in commercial cookery involves stir frying, deep frying, grilling or roasting food etc. This may or may not involve use of fats or oil.
- Moist heat Methods: Moist Heat method of commercial cookery uses techniques like steaming, poaching, simmering etc of food.
- Combination of Dry Heat and Moist heat Method: This method involves the combination of above 2 methods of commercial cookery.
What are the best courses of Commercial cookery for International Students who want to study in Australia?
Commercial cookery courses are one of the most important trade courses for international students in Australia.
There are 4 types of commercial cookery courses for international students who want to study in Australia on a student visa.
- Certificate III in Commercial cookery
- Certificate IV in commercial cookery
- Diploma of Hospitality Management
- Bachelor of Hospitality Management
SIT30821 – Certificate III in Commercial Cookery
Certificate III in Commercial cookery is the first steppingstone course for international students who want to study in Australia a trade course regarding Commercial cookery. International students who study Certificate III in Commercial Cookery learn the essential skills of cooking in the following areas:
Food preparation, desserts, essential knife skills, basic methods of cooking, menu planning, costing, learning how to work as a team, good and sustainable practices of cooking and work, food hygiene. OHS and food safety form part of very important skills learnt in Certificate III in Commercial Cookery.
Most international students who study Commercial cookery course in Australia on a student visa subclass 500 study this trade course to become a Cook.
The subjects which need to be completed by international students who are studying Certificate IIII in Commercial cookery can be found by clicking on Certificate III in Commercial Cookery.
Students who study SIT30821- Certificate III in Commercial Cookery study the following subjects:
Packaging Rules for Certificate III in commercial cookery
25 units must be completed:
- 20 core units
- 5 elective units, consisting of:
- 3 units from Group A or Group B below
- 2 units from Group A, Group B, or Group C below.
Core units | |
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP009* | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006* | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
Elective units | |
Group A – Cookery and Catering | |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC032* | Produce cook-chill and cook-freeze foods |
SITHCCC033* | Re-thermalise chilled and frozen foods |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC044* | Prepare specialised food items |
SITHPAT014* | Produce yeast-based bakery products |
SITXFSA007* | Transport and store food |
Group B – Asian Cookery | |
SITHASC020* | Prepare dishes using basic methods of Asian cookery |
SITHASC021* | Prepare Asian appetisers and snacks |
SITHASC022* | Prepare Asian stocks and soups |
SITHASC023* | Prepare Asian sauces, dips and accompaniments |
SITHASC024* | Prepare Asian salads |
SITHASC025* | Prepare Asian rice and noodles |
SITHASC026* | Prepare curry pastes and powders |
SITHASC027* | Prepare Asian cooked dishes |
SITHASC028* | Prepare Asian desserts |
SITHASC033* | Prepare dim sum |
Group C – General electives | |
BSBSUS211 | Participate in sustainable work practices |
HLTAID011 | Provide First Aid |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM003* | Use social media and online tools |
SITXCCS014 | Provide service to customers |
SITXCOM006 | Source and present information |
SITXCOM007 | Show social and cultural sensitivity |
SITXINV007 | Purchase goods |
SITXWHS006 | Identify hazards, assess and control safety risks |
Can I get PR by studying certificate III in Commercial Cookery in Australia?
International students who came to study in Australia in Certificate III in Commercial cookery need to know some important things if they study Certificate III in Commercial Cookery.
What is the career pathway of Certificate III in Commercial cookery in Australia?
The career pathway for international students after completing Certificate III in Commercial cookery is that of a Cook if combined with 2 years on job training or certificate IV in commercial cookery.
What is the ANZSCO Code for a Cook?
The ANZSCO Code of Cook is 351411.
What is the migration skill assessment authority for the occupation of a Cook?
TRA or Trade Recognition Australia is the skill assessment authority for assessing occupation of Cook.
What do I need to get the skill assessment of a Cook in Australia?
In Australia to get a positive skill assessment of a Cook, an applicant needs either Certificate III in Commercial cookery along with 2 years of on job training or Certificate IV in commercial cookery substitutes the 2 years on job training.
Which skill occupation list is the occupation of a cook in Australia for migration purposes?
The occupation of the Cook is in STSOL List which is also known as short term occupation list or Short-term Skilled Occupation List.
What are the visa options available to the Cook in Australia?
As the occupation of cook is in Short-Term Skilled Occupation List, the following visa options are available for a Cook.
Skilled Nominated subclass 190 visa.
Skilled Work Regional subclass 491 visa.
TSS: Medium- & Short-term subclass 482.
DAMA Labour Stream for visa 482, visa 186, via 494.
RSMS Transition Stream subclass 187.
SESR employer Sponsored subclass 494.
Training Visa subclass 407.
What is the time duration of Certificate III in Commercial cookery for international students who want to study in Australia?
The course duration for international students is generally 1-year full time.
Do International Students Study Certificate III in Commercial Cookery alone in Australia?
International students who are studying in Australia on a student visa subclass 500, normally study Certificate III in Commercial cookery as a packaged course with Certificate IV in Commercial cookery and Diploma of Hospitality management. This is done to make sure that they study 2 years full time to get Australian study points for skilled migration to Australia.
Moreover, after completing Certificate IV in Commercial cookery and Diploma of Hospitality management, international students can get their skills assessed as a chef after completing the job ready program of 1 year in Australia. This opens a lot more Australian skilled visas option for them.
Can I apply for visa 485 in Graduate stream after studying Certificate III in Commercial Cookery?
Until 30th June 2023, an applicant looking to apply for a subclass 485 visa in graduate stream does not have to nominate an occupation.
An international student on a student visa subclass 500 will not be able to apply for a 485 visa after completing Certificate III in Commercial Cookery.
But an international student who has studied Certificate III in commercial cookery and Certificate IV in Commercial cookery will be able to apply for subclass 485 visa in graduate stream until 30th June 2023. provided both courses were full time study of 2 academic years in at least 16 months.
As a rule, only occupations on MLTSSL (Medium and Long-term Strategic Skills List) can apply for 485 Visa in Graduate Work stream. Unless the current exemption is extended beyond 30th June 2023, international students will not be able to apply for visa 485 in graduate stream even after completing both Certificate III in commercial cookery and certificate IV in commercial cookery since the occupation of Cook which is associated after completing these 2 studies is in STSOL (Short-term Skilled Occupation List)
Moreover, the 485 visa in graduate stream needs to be a Degree, Diploma, or a trade qualification for a period of at least two academic years (92 weeks) not completed in less than 16 calendar months.
SIT40413 – Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery helps a commercial cook learn supervising and team leading skills in the kitchen. The possible job titles after this qualification are that of Chef and chef de partie. The subjects which need to be completed by international students who are studying Certificate IV in Commercial cookery can be see by clicking on Certificate IV in Commercial Cookery.
Students who study SIT40521 – Certificate IV in Kitchen Management study the following subjects:
Packaging Rules for Certificate IV in Kitchen management
33 units must be completed:
- 27 core units
- 6 elective units, consisting of:
- 3 units from Group A below
- 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core units | |
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP010 | Plan and cost recipes |
SITHKOP012* | Develop recipes for special dietary requirements |
SITHKOP013* | Plan cooking operations |
SITHKOP015* | Design and cost menus |
SITHPAT016* | Produce desserts |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA008* | Develop and implement a food safety program |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXINV006* | Receive, store and maintain stock |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
Elective Units | |
Group A – Cookery and Catering | |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC032* | Produce cook-chill and cook-freeze foods |
SITHCCC033* | Re-thermalise chilled and frozen foods |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC044* | Prepare specialised food items |
SITXFSA007* | Transport and store food |
SITHKOP011* | Plan and implement service of buffets |
SITHKOP014 | Plan catering for events or functions |
Group B – Asian Cookery | |
SITHASC021* | Prepare Asian appetisers and snacks |
SITHASC022* | Prepare Asian stocks and soups |
SITHASC023* | Prepare Asian sauces, dips and accompaniments |
SITHASC024* | Prepare Asian salads |
SITHASC025* | Prepare Asian rice and noodles |
SITHASC027* | Prepare Asian cooked dishes |
SITHASC028* | Prepare Asian desserts |
SITHASC033* | Prepare dim sum |
Group C – Patisserie | |
SITHPAT012* | Produce specialised cakes |
SITHPAT014* | Produce yeast-based bakery products |
SITHPAT015* | Produce petits fours |
SITHPAT017* | Prepare and model marzipan |
SITHPAT018* | Produce chocolate confectionery |
SITHPAT019* | Model sugar-based decorations |
SITHPAT020* | Design and produce sweet showpieces |
Group D – Food and Beverage | |
SITHFAB021 | Provide responsible service of alcohol |
SITHFAB023* | Operate a bar |
SITHFAB025* | Prepare and serve espresso coffee |
SITHFAB027* | Serve food and beverage |
SITHFAB034* | Provide table service of food and beverage |
Group E – General electives | |
BSBTWK501 | Lead diversity and inclusion |
HLTAID011 | Provide First Aid |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM003* | Use social media and online tools |
SIRXOSM006* | Develop and manage social media and online strategies |
SIRXOSM007* | Manage risk to organisational reputation in an online setting |
SITXCCS014 | Provide service to customers |
SITXCCS015 | Enhance customer service experiences |
SITXFIN008 | Interpret financial information |
SITXHRM010 | Recruit, select and induct staff |
SITXINV007 | Purchase goods |
SITXINV008 | Control stock |
SITXWHS006 | Identify hazards, assess and control safety risks |
SIT50422 – Diploma of Hospitality Management
Diploma in Hospitality management provides skills to chefs who want to advance their careers in this fast-growing industry. This includes broad range of skills such as managerial skills and hospitality operations skills which help in making range of operational business decisions. The subjects which need to be completed by international students who are studying Diploma of Hospitality Management can be found by clicking on Diploma of Hospitality Management.
Students who study SIT50422 – Diploma of Hospitality Management, study the following subjects:
Packaging Rules for Diploma of Hospitality Management
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
Core units | ||
SITXCCS015 | Enhance customer service experiences | |
SITXCCS016 | Develop and manage quality customer service practices | |
SITXCOM010 | Manage conflict | |
SITXFIN009 | Manage finances within a budget | |
SITXFIN010 | Prepare and monitor budgets | |
SITXGLC002 | Identify and manage legal risks and comply with law | |
SITXHRM008 | Roster staff | |
SITXHRM009 | Lead and manage people | |
SITXMGT004 | Monitor work operations | |
SITXMGT005 | Establish and conduct business relationships | |
SITXWHS007 | Implement and monitor work health and safety practices | |
Elective units | ||
Group A – Hygiene | ||
SITHIND005 | Use hygienic practices for hospitality service | |
SITXFSA005 | Use hygienic practices for food safety | |
Group B – Operations | ||
SITHCCC043* | Work effectively as a cook | |
SITHIND008 | Work effectively in hospitality service | |
SITHKOP013* | Plan cooking operations | |
Group C – Hospitality | ||
Accommodation Services– Front Office, Housekeeping and Portering | ||
CPPCLO3100 | Maintain cleaning storage areas | |
CPPCLO3101 | Clean carpeted floors | |
CPPCLO3102 | Clean hard floors | |
CPPCLO3103 | Clean and maintain amenities | |
CPPCLO3105 | Clean glass surfaces | |
CPPCLO3108 | Clean window coverings | |
CPPCLO3111 | Clean rooms, furniture and fittings | |
CPPCLO3112 | Clean walls, ceilings and fittings | |
SITHACS009 | Clean premises and equipment | |
SITHACS010 | Provide housekeeping services to guests | |
SITHACS011 | Prepare rooms for guests | |
SITHACS012 | Launder linen and guest clothes | |
SITHACS013 | Provide porter services | |
SITHACS014 | Provide valet services | |
SITHACS015 | Conduct night audit | |
SITHACS016 | Provide accommodation reception services | |
SITTTVL001 | Access and interpret product information | |
SITTTVL004 | Sell tourism products or services | |
SITXCCS017 | Use a computerised booking system | |
SITXCCS019 | Prepare quotations | |
Asian Cookery | ||
SITHASC020* | Prepare dishes using basic methods of Asian cookery | |
SITHASC021* | Prepare Asian appetisers and snacks | |
SITHASC022* | Prepare Asian stocks and soups | |
SITHASC023* | Prepare Asian sauces, dips and accompaniments | |
SITHASC024* | Prepare Asian salads | |
SITHASC025* | Prepare Asian rice and noodles | |
SITHASC026* | Prepare curry pastes and powders | |
SITHASC027* | Prepare Asian cooked dishes | |
SITHASC028* | Prepare Asian desserts | |
SITHASC029* | Prepare Japanese cooked dishes | |
SITHASC030* | Prepare sashimi | |
SITHASC031* | Prepare sushi | |
SITHASC032* | Produce Japanese desserts | |
SITHASC033* | Prepare dim sum | |
SITHASC034* | Prepare Chinese roast meat and poultry dishes | |
SITHASC035* | Prepare tandoori dishes | |
SITHASC036* | Prepare Indian breads | |
SITHASC037* | Prepare Indian sweetmeats | |
SITHASC038* | Prepare Indian pickles and chutneys | |
Client and Customer Service, Crisis Management | ||
SITXCCS010 | Provide visitor information | |
SITXCCS012 | Provide lost and found services | |
SITXCCS013 | Provide club reception services | |
SITXCRI003 | Respond to a customer in crisis | |
Commercial Cookery and Catering | ||
SITHCCC023* | Use food preparation equipment | |
SITHCCC025* | Prepare and present sandwiches | |
SITHCCC026* | Package prepared foodstuffs | |
SITHCCC027* | Prepare dishes using basic methods of cookery | |
SITHCCC028* | Prepare appetisers and salads | |
SITHCCC029* | Prepare stocks, sauces and soups | |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | |
SITHCCC031* | Prepare vegetarian and vegan dishes | |
SITHCCC032* | Produce cook-chill and cook-freeze foods | |
SITHCCC033* | Re-thermalise chilled and frozen foods | |
SITHCCC035* | Prepare poultry dishes | |
SITHCCC036* | Prepare meat dishes | |
SITHCCC037* | Prepare seafood dishes | |
SITHCCC038* | Produce and serve food for buffets | |
SITHCCC039* | Produce pates and terrines | |
SITHCCC040* | Prepare and serve cheese | |
SITHCCC041* | Produce cakes, pastries and breads | |
SITHCCC042* | Prepare food to meet special dietary requirements | |
SITHCCC044* | Prepare specialised food items | |
E-Business | ||
SIRXSTR001 | Develop an ecommerce strategy | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | |
SIRXOSM004 | Analyse performance of social media and online business tools | |
SIRXOSM006* | Develop and manage social media and online strategies | |
SIRXOSM007 | Manage risk to organisational reputation in an online setting | |
Events | ||
SITEEVT020 | Source and use information on the events industry | |
SITEEVT023 | Plan in-house events | |
SITEEVT026 | Manage event production components | |
SITEEVT028 | Manage on-site event operations | |
Food and Beverage | ||
SITHFAB021 | Provide responsible service of alcohol | |
SITHFAB023* | Operate a bar | |
SITHFAB024* | Prepare and serve non-alcoholic beverages | |
SITHFAB025* | Prepare and serve espresso coffee | |
SITHFAB026* | Provide room service | |
SITHFAB027* | Serve food and beverage | |
SITHFAB028 | Operate and monitor cellar systems | |
SITHFAB029* | Conduct a product tasting for alcoholic beverages | |
SITHFAB030* | Prepare and serve cocktails | |
SITHFAB031* | Provide advice on beers, spirits and liqueurs | |
SITHFAB032* | Provide advice on Australian wines | |
SITHFAB033* | Provide advice on imported wines | |
SITHFAB034* | Provide table service of food and beverage | |
SITHFAB035* | Provide silver service | |
SITHFAB036 | Provide advice on food | |
SITHFAB037* | Provide advice on food and beverage matching | |
SITHFAB038 | Plan and monitor espresso coffee service | |
SITHFAB039* | Manage the sale or service of wine | |
Food Safety | ||
SITXFSA006 | Participate in safe food handling practices | |
SITXFSA007* | Transport and store food | |
SITXFSA008* | Develop and implement a food safety program | |
Gaming | ||
SITHGAM022 | Provide responsible gambling services | |
SITHGAM023* | Attend gaming machines | |
SITHGAM024* | Operate a TAB outlet | |
SITHGAM025* | Conduct Keno games | |
SITHGAM026* | Analyse and report on gaming machine data | |
SITHGAM027* | Deal Baccarat games | |
SITHGAM028* | Conduct Big Wheel games | |
SITHGAM029* | Deal Blackjack games | |
SITHGAM030* | Deal Poker games | |
SITHGAM031* | Deal Pontoon games | |
SITHGAM032* | Conduct Rapid Roulette games | |
SITHGAM033* | Conduct Roulette games | |
SITHGAM034* | Attend casino gaming machines | |
SITHGAM035* | Deal Caribbean Stud games | |
SITHGAM036* | Deal Casino War games | |
SITHGAM037* | Deal Mississippi Stud games | |
SITHGAM038* | Conduct Rapid Baccarat games | |
SITHGAM039* | Conduct Rapid Big Wheel games | |
SITHGAM040* | Deal Three Card Poker games | |
Inventory | ||
SITXINV006* | Receive, store and maintain stock | |
SITXINV007 | Purchase goods | |
SITXINV008 | Control stock | |
Kitchen Operations | ||
SITHKOP011* | Plan and implement service of buffets | |
SITHKOP012* | Develop recipes for special dietary requirements | |
SITHKOP014 | Plan catering for events or functions | |
SITHKOP015* | Design and cost menus | |
SITHKOP016 | Select catering systems | |
Patisserie | ||
SITHPAT011* | Produce cakes | |
SITHPAT012* | Produce specialised cakes | |
SITHPAT013* | Produce pastries | |
SITHPAT014* | Produce yeast-based bakery products | |
SITHPAT015* | Produce petits fours | |
SITHPAT016* | Produce desserts | |
SITHPAT017* | Prepare and model marzipan | |
SITHPAT018* | Produce chocolate confectionery | |
SITHPAT019* | Model sugar-based decorations | |
SITHPAT020* | Design and produce sweet showpieces | |
Working in Industry | ||
SITHIND006 | Source and use information on the hospitality industry | |
Group D – General electives | ||
Administration | ||
BSBINS401 | Analyse and present research information | |
BSBTWK503 | Manage meetings | |
Communication and Teamwork | ||
BSBCMM411 | Make presentations | |
BSBTWK501 | Lead diversity and inclusion | |
SITXCOM009 | Address protocol requirements | |
Computer Operations and ICT Management | ||
BSBTEC301 | Design and produce business documents | |
BSBTEC303 | Create electronic presentations | |
BSBTEC402 | Design and produce complex spreadsheets | |
Environmental Sustainability | ||
BSBSUS511 | Develop workplace policies and procedures for sustainability | |
Finance | ||
BSBFIN401 | Report on financial activity | |
BSBHRM416 | Process payroll | |
BSBHRM526 | Manage payroll | |
SITXFIN007 | Process financial transactions | |
SITXFIN008 | Interpret financial information | |
First Aid | ||
HLTAID011 | Provide First Aid | |
Franchising | ||
BSBESB406 | Establish operational strategies and procedures for new business ventures | |
Human Resource Management | ||
SITXHRM010 | Recruit, select and induct staff | |
SITXHRM011 | Manage volunteers | |
SITXHRM012 | Monitor staff performance | |
Languages other than English | ||
SITXLAN008 | Conduct oral communication in a language other than English | |
SITXLAN009 | Read and write information in a language other than English | |
Management and Leadership | ||
BSBOPS502 | Manage business operational plans | |
BSBOPS504 | Manage business risk | |
Marketing and Public Relations | ||
BSBMKG431 | Assess marketing opportunities | |
SITXMPR009 | Coordinate production of brochures and marketing materials | |
SITXMPR010 | Create a promotional display or stand | |
SITXMPR011 | Plan and implement sales activities | |
SITXMPR012 | Coordinate marketing activities | |
SITXMPR013 | Participate in cooperative online marketing initiatives | |
SITXMPR014 | Develop and implement marketing strategies | |
SITXMPR015 | Obtain and manage sponsorship | |
Planning and Product Development | ||
SITTPPD012 | Package tourism products | |
SITTPPD014 | Coordinate and operate sustainable tourism activities | |
SITTPPD015 | Develop in-house recreational activities | |
SITTPPD016 | Research and analyse tourism data | |
Security | ||
CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises | |
CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security | |
CPPSEC3122 | Plan provision of close protection services | |
Work Health and Safety | ||
SITXWHS006 | Identify hazards, assess and control safety risks |
What is the ANZSCO Code for a Chef?
The ANZSCO Code of Chef is 351311.
What is the career pathway of Certificate IV in Commercial cookery and Diploma of Hospitality Management in Australia?
The career pathway which most international students choose after completing Certificate IV in Commercial cookery and Diploma of Hospitality Management is that of a Chef.
What do I need to get the skill assessment of a Chef in Australia?
Australian graduates who studied as international students and have completed Certificate IV in Commercial cookery and Diploma of Hospitality Management have to get 1 year experience through job ready program (JRP) at TRA to get a positive skilled assessment as a Chef.
What is the migration skill assessment authority for the occupation of a Chef?
TRA or Trade Recognition Australia is the skill assessment authority for assessing occupation of Chef.
Which skill occupation list is the occupation of a cook in Australia for migration purposes?
The occupation of Chef in Australia is in MLTSSL (Medium and Long-term Strategic Skills List).
What are the visa options available to a Chef in Australia?
As the occupation of cook is in MLTSSL (Medium and Long-term Strategic Skills List), the following visa options are available for a Chef.
Skilled Independent Subclass 189 Visa.
Skilled Nominated subclass 190 visa.
Skilled Work Regional subclass 491 visa.
TSS: Medium- & Short-term subclass 482.
DAMA Labour Stream for visa 482, visa 186, via 494.
RSMS Transition Stream subclass 187.
SESR employer Sponsored subclass 494.
Temporary Graduate Visa Subclass 485 (Graduate work Stream)
What is the time duration of packaged course of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery and Diploma of Hospitality management for international students who want to study in Australia?
The duration of the so-called commercial cookery package course or Hospitality packaged course is normally for a duration of 2 years full time for international students who study in Australia.
Can I apply for visa 485 in Graduate stream after studying in Commercial Cookery?
Until 30th June 2023, an applicant looking to apply for a subclass 485 visa in graduate stream does not have to nominate an occupation.
An international student who has studied Certificate III in commercial cookery, Certificate IV in Commercial cookery and Diploma of Hospitality Management will be able to apply for subclass 485 visa in Graduate Work stream provided all courses together were full time study of 2 academic years in at least 16 months.
Since the occupation of Chef in Australia is in MLTSSL (Medium and Long-term Strategic Skills List), an international student who has completed the above studies and nominate their occupation as chef will be eligible for 485 Visa in Graduate work Stream even beyond 30th June 2023, provided they have completed 360 hours as a chef whether paid or unpaid. they need to submit a Provisional Skills Assessment through TRA as part of the Job ready program (JRP).
IMPORTANT: Until 30th June 2023, since no occupation needs to be nominated for 485 visas in graduate work stream, 360 hours experience and provisional skills assessment are not required.
Disclaimer: The above information is not tailored to personal circumstances.
For information relevant to personal circumstances, please book an
appointment with Oracle Immigration Consultant’s expert migration agents in
Australia.
For any inquiries, please contact us at +61 430812158. We are premier Immigration agency and consultancy in Melbourne (Bundoora and Geelong).