Commercial Cookery

Cookery is the art and science of preparing and presenting food. It involves various techniques, styles, and traditions that are influenced by cultural and regional factors. In Australia, cookery is a popular field of study among international students, offering opportunities to learn from expert chefs and gain hands-on experience in modern facilities. Studying cookery can lead to a range of careers in the hospitality industry, including becoming a chef, pastry chef, or food and beverage manager.

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1. Admissions Guide for Commercial Cookery in Australia

This diagram provides a brief guide to the admission process for high school and university graduates who wish to study Occupational Therapy in Australia.

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2. Entry Requirements for Commercial Cookery Studies in Australia

The table provides an overview of the minimum entry requirements for international students who wish to pursue commercial cookery studies in Australia. The entry requirements are generally classified into academic requirements and English language requirements. For detailed admission requirements, please consult with an Australian Study Abroad Counselor (QEAC).

Note: These requirements may vary depending on the institution.

Qualification	IELTS	Academic Requirement
Certificates	​5.5 (no band less than 5.0)	Year 11
Diploma, Advanced Diploma	​5.5 (no band less than 5.0)	Year 12 with ATAR

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3. Structure of Commercial Cookery Courses in Australia

The table provides an overview of the structure of a commercial cookery course for international students in Australia. It outlines the key components that the course covers and briefly describes what each component entails. This information can be helpful for students who are interested in pursuing a career in the food service industry and want to understand the different areas of knowledge and skills that they may need to acquire through the course.

Component	Description
Food Safety and Hygiene	Basic principles of food safety and hygiene practices in a commercial kitchen environment, including personal hygiene, safe food handling, storage, and sanitation procedures.
Kitchen Operations	Fundamental kitchen operations, such as preparing and cooking a range of dishes, using kitchen equipment, and working with different types of ingredients.
Menu Planning and Costing	Creating a menu for a commercial kitchen, including selecting dishes, pricing ingredients, and calculating costs to ensure profitability.
Food Presentation and Garnishing	Techniques of presenting and garnishing dishes to enhance their visual appeal and create a memorable dining experience for customers.
Culinary Techniques	Advanced culinary techniques, such as baking, pastry-making, and sauce-making, to expand the range of dishes that can be prepared in a commercial kitchen.
Teamwork and Communication	Importance of teamwork and effective communication in a commercial kitchen environment, including working with colleagues and communicating with customers.
Industry Placement	Providing students with practical experience in a real-world commercial kitchen environment through an industry placement, which may be a part of the course curriculum.

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4. List of Commercial Cookery Schools in Australia

This table provides a comprehensive list of commercial cookery schools located in various states and territories across Australia. The schools listed offer a range of courses and programs related to commercial cookery, including food safety and hygiene, kitchen operations, menu planning and costing, culinary techniques, and industry placement. Prospective students and individuals interested in pursuing a career in the culinary industry can use this table as a resource to explore available options for culinary education in Australia.

State/Territory	Institution
NSW	Le Cordon Bleu Australia TAFE NSW William Angliss Institute Quality College of Australia ABM Further Education Australian International College Evolution Hospitality Institute VIA Education
VIC	Le Cordon Bleu Australia William Angliss Institute Holmesglen Institute Box Hill Institute Melbourne City Institute of Education (MCIE) Royal Greenhill Institute of Technology (RGIT) Albright Institute Academia International
QLD	​Le Cordon Bleu Australia TAFE Queensland Greenwich College Imagine Education Academia International Spencer College Mastery Institute Australia
WA	TAFE International Western Australia (TIWA) Greenwich College Stanley College AILFE
SA	Le Cordon Bleu Australia TAFE SA Quality College of Australia Jabin Hopkins Institute of Technology Salford College of Business and Hospitality Alliance College Albright Institute
TAS	TasTAFE
ACT	Canberra Institute of Technology
NT	Charles Darwin University

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5. Hierarchy of Kitchen Staff Positions and Descriptions

The following table presents an overview of the Kitchen hierarchy in Australia, from entry-level positions to executive roles. Responsibilities and required skills increase with each position, with higher positions generally requiring more experience in managing a team of kitchen staff, providing customer service, and ensuring efficient and effective kitchen operations.

Note: the positions and descriptions may vary depending on the specific organization or institution.

Position	Description
Head Chef	Head Chefs generally have more than 10 years of chef experience and an understanding of restaurant management and operation. In this position, they are responsible for various tasks such as menu development, personnel management, and budget management.
Sous Chef	Sous Chefs typically have a wealth of cooking experience and Chef de Partie experience. In this position, most of their duties are focused on managing and supervising the cooking staff.
Chef de Partie	This position is typically held by chefs who have accumulated several years of experience. In this position, they are given specific responsibilities for a particular area and are responsible for food preparation and personnel management.
Commis Chef	Commis Chef usually starts this career after completing Culinary Arts, Food Technology, or a related major. They provide support to other chefs in the kitchen and are responsible for simple cooking and preparation techniques as needed.
Kitchen Hand	Typically, starts by gaining work experience in a restaurant. This job involves tasks such as cleaning ingredients, cleaning cooking equipment, and other simple tasks.

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6. Career Information for Commercial Cookery in Australia

The table below shows the process and future directions for becoming a Head Chef in Australia. Additionally, it provides information on the employment size, future job growth rate, average salary, employee percentage, female employment rate, and the average age of the chef profession in Australia.

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Occupation	​Chefs (ANZSCO ID 3513)
Job Type	Technicians And Trades Workers
Skill Level	High skill
Unemployment Rate	Above average

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Employed	​116,300
Future Growth	13.9%
Weekly Earnings	A$1,250
Full - Time Share	58%
Female Share	25%
Average Age	35

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7. Immigrating to Australia through Commercial Cookery

The diagram below provides an overview of the general process for immigrating to Australia through the Australian Commercial Cookery Program, including available visa options and the chef occupation information.

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​Skilled Independent visa (Subclass 189)	​Skilled Nominated visa (Subclass 190)	​Skilled Work Regional (Provisional) visa (Subclass 491)	Temporary Skill Shortage visa (Subclass 482)	​Skilled Employer Sponsored Regional (Provisional) visa (Subclass 494)
O	O	O	O	O

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Occupation	ANZSCO	List	Visa	Accessing Authority
Chef	351311	MLTSSL	Subclass 186 Subclass 189 Subclass 190 Subclass 482 Subclass 494 Subclass 491	TRA
Cook	351411	STSOL	Subclass 190 Subclass 482 (Short Term) Subclass 494 Subclass 491	TRA