Hospitality (Commercial Cookery)

Commercial Cookery (3 & 4)

Course Summary

Do you like cooking for your family and friends? Are you interested in working in the Hospitality Industry? Do you like working in a team and interacting with people? The potential of being your own boss? By studying Commercial Cookery you will develop skills in preparing, cooking and serving food to industry standard. You will be trained by current industry trained teachers. Prospective job outcomes include Chef, Cook, Baker, Catering Manager.

VCE: Unit 3 & 4 sequence available

ATAR Contribution: Unit 3 & 4 students complete scored assessments and an exam to attain a Study Score that contributes to an ATAR

VCAL: Hours credited towards VCAL Industry Skills Strand

VET: SIT20416 Certificate II in Kitchen Operation as well as some units or Certificate III

Learning Activities & Assessment

  • Prepare and serve restaurant-quality food for customers at WSSC Pepper Restaurant
  • Prepare appetisers and salads
  • Prepare soups, stocks, and sauces
  • Prepare vegetable, fruit and farinaceous dishes
  • Prepare poultry dishes

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Approximate Costs

Unit 3 & 4

Subject Fee $300

Learning Area Contact

Technology Learning Area Leader

Angela Lawson