Course description

On completion of this course, you will have in-depth knowledge of: stock control, catering revenue and costs, quality control, food safety programs, bulk cooking, finance, leadership and management, and safety and security.

Stage 1 Common Core     

•  Work with colleagues and customers      

•  Work in a socially diverse environment      

•  Deal with conflict situations

Introduction to Hospitality     

•  Develop and update hospitality industry knowledge

Workplace Hygiene     

•  Follow health, safety and security procedures      

•  Follow workplace hygiene procedures

Clean and Maintain Kitchen     

•  Clean and maintain kitchen premises

Receive and Store     

•  Receive and store kitchen supplies

Unit Kitchen – Commercial Cookery 1     

•  Organise and prepare food      

•  Present food      

•  Use basic methods of cookery      

•  Prepare appetisers and salads      

•  Prepare sandwiches      

•  Prepare stocks, sauces and soups      

•  Prepare vegetables, fruit, eggs and farinaceous dishes      

•  Select, prepare and cook meat      

•  Prepare pastries, cakes and yeast goods

First Aid     

•  Apply first aid

Stage 2 Food Safety 1     

•  Implement food safety procedures

Menu Planning     

•  Develop cost-effective menus

Specific Foods     

•  Prepare foods according to dietary and cultural needs

Quality Customer Service     

•  Source and present information      

•  Provide quality customer service

Coaching     

•  Coach others in job skills

Restaurant Cookery – Commercial Cookery 1     

•  Plan and prepare food for buffets      

•  Handle and serve cheese      

•  Prepare, cook and serve food for food service      

•  Prepare, cook and serve food for menus

Unit Kitchen – Commercial Cookery 2     

•  Select, prepare and cook poultry      

•  Select, prepare and cook seafood      

•  Prepare hot and cold desserts

Stage 3 Finance     

•  Interpret financial information      

•  Manage finances within a budget

Leadership     

•  Lead and manage people      

•  Monitor work operations

Workplace Safety     

•  Implement and monitor workplace health, safety and security practices      

•  Implement and monitor workplace health, safety and security practices

Quality Control     

•  Establish and maintain quality control of food

Catering Control – Culinary     

•  Monitor catering revenue and costs      

•  Control and order stock

Food Safety 2     

•  Develop and implement a food safety program

Entry requirements

Find your country assessment level by consulting the DIAC website and determine the factors relating to student visas required for passport holders from your country and for your visa subclass. The visa subclass is determined by the type of course you want to study.

Basic entry requirements are completion of secondary studies equal to Australian year 12, and minimum English Language proficiency to enable you to satisfactorily complete the program. This is usually the equivalent to an IELTS (Academic) of 5.5 for VET courses, and 6.0 for Higher Education Courses.

Students Currently in Australia

If you are currently studying in Australia you must meet the above minimum entrance requirements plus provide evidence of satisfactory attendance and satisfactory academic progress during all of your courses in Australia. Entry into the degree courses will require higher scores in your earlier studies and a higher level of proficiency in English.

According to Standard 7 of the National Code 2007 of the ESOS Act 2000, students are restricted from transferring between registered providers prior to the student completing six months of the principal course of study. If you are currently studying at another registered provider in Australia and have completed less than six months of the principal program, William Angliss can only accept you into our course if one of the following conditions is fulfilled:

• The original provider has provided a written letter of release;
• The original registered provider has ceased to be registered or the course in which you are enrolled in has ceased to be registered;
• The original registered provider has had a sanction imposed on its registration by the Australian Government or state or territory government that prevents the student from continuing his or her principal course, or
• Any government sponsor considers the change to be in your best interest and has provided written support for that change.

Students Holding a Temporary or Bridging Visa in Australia

William Angliss Institute entry requirements and refund policy apply to students who hold temporary or bridging visas in Australia. If you hold one of these visas you must pay full fees and study on a full-time basis.

Access and Equity

The Institute applies access and equity principles and provides timely and appropriate information, advice and support services that assist students to achieve desired outcomes. However it reserves the right to determine eligibility to enrol participants based on published prerequisite criteria. The full text of this policy can be obtained by requesting a copy from the Access and Equity Officer or from the Angliss International Education Office.

Enrolment instruction

Step 1 – Complete VET or HE Application Form

Step 2 – English Language Proficiency

Attach certified copies of your English language proficiency documents, academic transcripts and evidence of work experience (if relevant).

Step 3 – Passport Photo

Attach one passport photograph to the application form.

Step 4 – Proof of Identity

Once you have determined your DIAC Country Assessment Level, click here for instructions on Accepting your offer.

Attach copies of the front pages of your passport and current student visa (if applicable).