Australia’s hospitality industry is a large and opportunity-rich employment sector. If you’d like to work as a professional cook in various hospitality enterprises, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops, this professional development course is perfect for you.
Certificate of Professional Cookery is an online professional development program that will provide you with an in-depth understanding of kitchen management and the theory of commercial cookery. You will learn how to prepare appetisers and salads, stocks, sauces and soups, poultry, meat and seafood, and vegetable, fruit and egg dishes. You will also learn how to prepare food to meet special dietary requirements.
This online commercial cooking course will prepare you for professional cookery roles, incorporating all aspects of organising, preparing and cooking various food items across different service periods and menu types. You will discover a range of cooking methods and team coordination skills. While there are no practical cooking assessments, this course focuses on equipping you with the essential theory and knowledge required to work in a commercial kitchen.
On successful completion of this course, you will feel confident to pursue commercial cooking roles in the hospitality industry.
Course Structure
Unit 1 - Food preparation equipment
- Confirming preparation requirements
- Ingredients
- Work flow
- Food safety practices
- Identifying and selecting knives
- Specialised equipment
- Assembly techniques
- Precision cuts
- Cleaning agents
- Selecting and using chemicals
- Reducing waste
- Identifying unsafe equipment
- Records of inspections
Unit 2 - Prepare and present simple dishes
- Preparation requirements
- 2-4 hour guide
- Suppliers
- Food preparation
- Equipment
- Cookery methods
- Re-heating food
- Preparation times
- Portion control
- Modifications
- Presenting food
- Presentation of packaged food
- FIFO
- Kitchen cleaning
Unit 3 - Basic methods of cookery
- Confirming production requirements
- Work flow plans/task lists
- Calculating amount of ingredients
- Checking for spoilage
- Hygiene
- Weighing and measuring
- Selecting cookery methods
- Food classifications
- Recipe percentages
- Presentation of plated food
- Garnishes
Unit 4 - Appetisers and salads
- Production requirements
- Selecting ingredients
- Contaminants
- Select, prepare and use equipment
- Sorting ingredients
- Cleaning and cutting ingredients
- Salads
- Herbs
- Meat, fish and seafood
- Cookery methods
- Presenting dishes
Unit 5 - Stocks, sauces and soups
- Select ingredients
- Food production requirements
- Stocks and sauces
- Select, prepare and use equipment
- Portion and prepare ingredients
- Prepare stocks, sauces and soups
- Thickening agents
- Convenience products
- Food quality adjustments
- Present and store soups, sauces and stocks
- Adjust presentation
- Environmental conditions
Unit 6 - Vegetable, fruit, egg and farinaceous dishes
- Food production requirements
- Select ingredients
- Vegetable, fruit and egg
- Farinaceous dishes
- Select, prepare and use equipment
- Select equipment
- Portion and prepare ingredients
- Cook vegetable, fruit, egg and farinaceous dishes
- Food quality adjustments
- Present and store dishes
- Adjust presentation
- Environmental conditions
Unit 7 - Use cookery skills
- Prepare for food service
- Calculate quantities
- Mise en place
- Recipe information
- Job checklist
- Menu requirements
- Work schedule
- Work flow plan diagram
- Food organisation
- Style of service
- Cook menu items
- Commercial equipment
- Cook menu items
- Team cooperation
- Menu requirements
- Safety and hygiene procedures
- End of shift requirements
Unit 8 - Seafood dishes
- Select ingredients
- Food production requirements
- Seafood products
- Select, prepare and use equipment
- Portion and prepare ingredients
- Seafood preparation
- Cookery methods
- Cook fish and shellfish
- Food quality adjustments
- Present fish and shellfish
- Adjust presentation
- Environmental conditions
Unit 9 - Meat dishes
- Food production requirements
- Selecting meat products
- Select, prepare and use equipment
- Knife safety
- Portion and prepare ingredients
- Meat cookery methods
- Cook meat dishes
- Food quality adjustments
- Present meat dishes
- Sauces and garnishes
- Adjust presentation
- Environmental conditions
Unit 10 - Special dietary requirements
- Clarify dietary requirements
- Select ingredients
- Cultural food requirements
- Health conditions of client
- Vegetarian / vegan requirements
- Health consequences
- Medical requirements
- Food allergies
- Ingredients that may cause allergic reactions
- Food additives
- Satisfy nutritional and special dietary requirements
- Special recipes
- Modifying recipes
- Fresh foods
- Optimum nutritional quality of dishes
- Children
- Aged clients
- Suppliers
- Cooking techniques
- Food presentation
Unit 11 - Work effectively as a cook
- Food service / production
- Calculate quantities
- Quality and style
- Preparation
- Calculate commodities
- Recipe information
- Job checklist
- Workflow plan diagram
- Safe work practices
- Job roles / responsibilities list
- Food production and service requirements
- Select equipment
- Cook menu items
- Use appropriate cookery methods
- Special requests
- Quality, presentation and timeliness
- Delegate tasks
- Menu requirements
- Workplace safety
- Hygiene procedures
- Legislative requirements
- End of shift procedures
Unit 12 - Coordinate cooking operations
- Food production requirements
- Menu items
- Cost
- Tools and equipment
- Deadlines
- Food quantities
- Portion control
- Customer requirements
- Food production processes
- Food nutrition
- Health standards
- Methods of cookery
- Food production requirements
- Types of cuisine
- Selecting recipes
- Standard yield / portion
- Menu recipe cards
- Food production personnel
- Work flow planning / schedule
- Mise en place
- Food preparation lists
- Calculate required food supplies
- Calculate commodities and food volume
- Stock records
- Food cost formula
- Variance and usage
- Stock control systems
- Check stores for availability and quantity
- Build-to amounts
- Depleted inventory
- Purchase additional stock
- Ordering systems
- Suppliers and vendors
- Quality selection process
- Kitchen operations
- Supervise food production
- Risk factors
- Hygiene and cleanliness
- Food flow
- Cooking and heating food
- Cooling and freezing
- Hazards
- Record keeping
- Standard Operating Procedures (SOPs)
- Team work and communication
- Work flow
- Workplace design
- Production sequence of food
- Kitchen sections
- Section production work lists
- Kitchen output quality
- Monitor food quality
- Quality control
- Food preparation
- Cooling and heating processes
- Safe food preparation
- Correct food preparation
- Consistent quality of food
- PDCA Cycle
- Organisational standards
- Timeliness
- Systems and procedures
- Using knives safely
- Final food checks
- Taste testing
- Problem-solving
- Leadership
- Standards and processing
- Food storage
- Cross-contamination
- Labelling and containers
- Stock rotation
- Food contamination
- Safety and hygiene
Study Hours
Estimated duration 150 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. No practical cooking demonstrations are required for assessment and there are no examinations in this course.
Testimonials
I found my experience to be very positive. This is my first experience with online learning platforms and I found it easy and straightforward to navigate the software. Tutors were prompt and helpful.
K. Silvester, Thornton VIC | Certificate Commercial Cooking Operations
The course content covered all aspects in kitchen operations. Enjoyed the online platform
M. Milimu, Parramatta, NSW | Certificate of Commercial Cooking Operations
Wow, what a relief. Course competed! I feel I have acquired and improved my skills and this course has inspired me to experiment with new ingredients and recipes. My confidence in cooking has grown throughout the course along with a better understanding of food safety practices. Thank you Australian Online Courses.
Maria | Cranbourne, VIC | Certificate of Professional Cookery
I have really enjoyed this course. It was very informative and I could work at my own pace. All the questions were understandable and relevant to this course. I have gained a lot of knowledge and am excited to further my career in cooking which I am passionate about.
Thank you for an informative course and helping me further my education.
S. Mihelakos, Clayton, VIC | Certificate of Commercial Cooking Operations
About Us
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
How to Enrol
Enrol Online: Enrol Now
Enrol via Live Chat (Business Hours)
Enrol via Telephone 1300 76 2221 (Business Hours)
Enrol via Purchase Order/Tax Invoice
Enrolling Multiple Staff?
To enrol multiple staff, please complete the Employer Enrolment Form. We’ll be in touch within 60 minutes during business hours!
Payment Options
Visa, Mastercard, BPAY and EFT/Direct Deposit. Please allow 1-2 Business days for processing for EFT and BPAY.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support via email;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Course may be tax deductible; see your tax advisor.
Are there any entry requirements or pre-requisites?
There are no course or subject pre-requisites for entry into our programs. However, our professional development programs are generally intended for people over the age of 18. In some circumstances, enrolments from younger people may be considered. Please complete the AOC Parent Guardian Consent Form prior to enrolling and submit here.
Are there any computer requirements?
To study online with Australian Online Courses you will need a computer (desktop PC/laptop) running a current/updated operating system with reliable high-speed internet access. You will need to use the Google Chrome browser to access your course.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
How is this course delivered?
This course is delivered online via our easy-to-navigate Learning Management System (LMS), where you will discover interactive online learning/written content, resources and assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our LMS and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email only during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
- Apprentice Chef
- Café Cook
- Food and Beverage Attendant
- Catering Assistant
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