Commercial Cookery in Australia

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.

Table of Contents

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.

  1. 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.
  2. Moist heat Methods: Moist Heat method of commercial cookery uses techniques like steaming, poaching, simmering etc of food.
  3. 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.

  1. Certificate III in Commercial cookery
  2. Certificate IV in commercial cookery
  3. Diploma of Hospitality Management
  4. Bachelor of Hospitality Management

SIT30821Certificate 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
SITHKOP010Plan and cost recipes
SITHPAT016*Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006*Receive, store and maintain stock
SITXWHS005Participate 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 
BSBSUS211Participate in sustainable work practices
HLTAID011Provide First Aid
SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003*Use social media and online tools
SITXCCS014Provide service to customers
SITXCOM006Source and present information
SITXCOM007Show social and cultural sensitivity
SITXINV007Purchase goods
SITXWHS006Identify hazards, assess and control safety risks
Packaging Rules for Certificate III in commercial cookery

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.

SIT40413Certificate 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
SITHKOP010Plan and cost recipes
SITHKOP012*Develop recipes for special dietary requirements
SITHKOP013*Plan cooking operations
SITHKOP015*Design and cost menus
SITHPAT016*Produce desserts
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA008*Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006*Receive, store and maintain stock
SITXMGT004Monitor work operations
SITXWHS007Implement 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
SITHKOP014Plan 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 
SITHFAB021Provide 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 
BSBTWK501Lead diversity and inclusion
HLTAID011Provide First Aid
SIRXOSM002Maintain 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
SITXCCS014Provide service to customers
SITXCCS015Enhance customer service experiences
SITXFIN008Interpret financial information
SITXHRM010Recruit, select and induct staff
SITXINV007Purchase goods
SITXINV008Control stock
SITXWHS006Identify hazards, assess and control safety risks
Packaging Rules for Certificate IV in Kitchen management

SIT50422Diploma 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 
SITXCCS015Enhance customer service experiences
SITXCCS016Develop and manage quality customer service practices
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFIN010Prepare and monitor budgets
SITXGLC002Identify and manage legal risks and comply with law
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXMGT004Monitor work operations
SITXMGT005Establish and conduct business relationships
SITXWHS007Implement and monitor work health and safety practices
Elective units 
Group A – Hygiene 
SITHIND005Use hygienic practices for hospitality service
SITXFSA005Use hygienic practices for food safety
Group B – Operations 
SITHCCC043*Work effectively as a cook
SITHIND008Work effectively in hospitality service
SITHKOP013*Plan cooking operations
Group C – Hospitality 
Accommodation Services– Front Office, Housekeeping and Portering 
CPPCLO3100Maintain cleaning storage areas
CPPCLO3101Clean carpeted floors
CPPCLO3102Clean hard floors
CPPCLO3103Clean and maintain amenities
CPPCLO3105Clean glass surfaces
CPPCLO3108Clean window coverings
CPPCLO3111Clean rooms, furniture and fittings
CPPCLO3112Clean walls, ceilings and fittings
SITHACS009Clean premises and equipment
SITHACS010Provide housekeeping services to guests
SITHACS011Prepare rooms for guests
SITHACS012Launder linen and guest clothes
SITHACS013Provide porter services
SITHACS014Provide valet services
SITHACS015Conduct night audit
SITHACS016Provide accommodation reception services
SITTTVL001Access and interpret product information
SITTTVL004Sell tourism products or services
SITXCCS017Use a computerised booking system
SITXCCS019Prepare 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 
SITXCCS010Provide visitor information
SITXCCS012Provide lost and found services
SITXCCS013Provide club reception services
SITXCRI003Respond 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 
SIRXSTR001Develop an ecommerce strategy
SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
SIRXOSM004Analyse performance of social media and online business tools
SIRXOSM006*Develop and manage social media and online strategies
SIRXOSM007Manage risk to organisational reputation in an online setting
Events 
SITEEVT020Source and use information on the events industry
SITEEVT023Plan in-house events
SITEEVT026Manage event production components
SITEEVT028Manage on-site event operations
Food and Beverage 
SITHFAB021Provide 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
SITHFAB028Operate 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
SITHFAB036Provide advice on food
SITHFAB037*Provide advice on food and beverage matching
SITHFAB038Plan and monitor espresso coffee service
SITHFAB039*Manage the sale or service of wine
Food Safety 
SITXFSA006Participate in safe food handling practices
SITXFSA007*Transport and store food
SITXFSA008*Develop and implement a food safety program
Gaming 
SITHGAM022Provide 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
SITXINV007Purchase goods
SITXINV008Control stock
Kitchen Operations 
SITHKOP011*Plan and implement service of buffets
SITHKOP012*Develop recipes for special dietary requirements
SITHKOP014Plan catering for events or functions
SITHKOP015*Design and cost menus
SITHKOP016Select 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 
SITHIND006Source and use information on the hospitality industry
Group D – General electives 
Administration 
BSBINS401Analyse and present research information
BSBTWK503Manage meetings
Communication and Teamwork 
BSBCMM411Make presentations
BSBTWK501Lead diversity and inclusion
SITXCOM009Address protocol requirements
Computer Operations and ICT Management 
BSBTEC301Design and produce business documents
BSBTEC303Create electronic presentations
BSBTEC402Design and produce complex spreadsheets
Environmental Sustainability 
BSBSUS511Develop workplace policies and procedures for sustainability
Finance 
BSBFIN401Report on financial activity
BSBHRM416Process payroll
BSBHRM526Manage payroll
SITXFIN007Process financial transactions
SITXFIN008Interpret financial information
First Aid 
HLTAID011Provide First Aid
Franchising 
BSBESB406Establish operational strategies and procedures for new business ventures
Human Resource Management 
SITXHRM010Recruit, select and induct staff
SITXHRM011Manage volunteers
SITXHRM012Monitor staff performance
Languages other than English 
SITXLAN008Conduct oral communication in a language other than English
SITXLAN009Read and write information in a language other than English
Management and Leadership 
BSBOPS502Manage business operational plans
BSBOPS504Manage business risk
Marketing and Public Relations 
BSBMKG431Assess marketing opportunities
SITXMPR009Coordinate production of brochures and marketing materials
SITXMPR010Create a promotional display or stand
SITXMPR011Plan and implement sales activities
SITXMPR012Coordinate marketing activities
SITXMPR013Participate in cooperative online marketing initiatives
SITXMPR014Develop and implement marketing strategies
SITXMPR015Obtain and manage sponsorship
Planning and Product Development 
SITTPPD012Package tourism products
SITTPPD014Coordinate and operate sustainable tourism activities
SITTPPD015Develop in-house recreational activities
SITTPPD016Research and analyse tourism data
Security 
CPPSEC2109Monitor and control access and exit of persons and vehicles from premises
CPPSEC2110Monitor and control individual and crowd behaviour to maintain security
CPPSEC3122Plan provision of close protection services
Work Health and Safety 
SITXWHS006Identify hazards, assess and control safety risks
Packaging Rules for Diploma of Hospitality Management

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.

Training Visa subclass 407.

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).

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