Commercial Cookery

Backed by industry experts, our commercial cookery resources are created in consultation with current industry professionals, including Brett Graham, Luke Mangan, Neil Perry and Kylie Kwong, and many other leading chefs across the country. Our resources feature detailed practical cookery knowledge, along with professional menu items and workplace examples, including hundreds of recipes and videos sourced from professionals around the world.

Considering moving students online? Ask about our easy-to-use LMS that can save you time, with student progress reporting at your fingertips.

Commercial Cookery

Features

  • Developed by instructional designers with superb user experience
  • Input from industry experts
  • Interactive challenges, checkpoints and quizzes to check student progress
  • Works with your LMS (Moodle, Canvas, Blackboard, Desire2Learn and many more)
  • Compelling visual examples, case studies and graphic design
  • Easily customisable learning content, assessments and support tools
  • Available 24/7, 100% mobile and tablet compatible
  • Support to get you up and running ASAP
 

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Browse the Catalogue

View the resources we have on offer.

  • BSBADM502 Manage meetings
  • BSBCMM201 Communicate in the workplace
  • BSBCMM401 Make a presentation
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIA301 Maintain financial records
  • BSBFIM601 Manage finances
  • BSBHRM604 Manage employee relations
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • BSBRSK501 Manage risk
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBSUS401 Implement and Monitor Environmental Sustainable Work Practices
  • BSBWOR203 Work effectively with others
  • BSBWRT401 Write complex documents
  • SITHCCC001 Use food preparation equipment
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC004 Package prepared foodstuffs
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC010 Re-thermalise chilled and frozen foods
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC015 Produce and serve food for buffets
  • SITHCCC016 Produce pates and terrines
  • SITHCCC017 Handle and serve cheese
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHCCC021 Prepare specialised food items
  • SITHCCC022 Prepare portion-controlled meat cuts and meat products
  • SITHGAM001 Provide responsible gambling services
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHKOP006 Plan catering for events or functions
  • SITHKOP007 Design and cost menus
  • SITXCCS001 Provide customer information and assistance
  • SITXCCS002 Provide visitor information
  • SITXCCS003 Interact with customers
  • SITXCCS004 Provide lost and found services
  • SITXCCS006 Provide service to customers
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM001 Source and present information
  • SITXCOM002 Show social and cultural sensitivity
  • SITXCOM003 Provide a briefing or scripted commentary
  • SITXCOM004 Address protocol requirements
  • SITXCOM005 Manage conflict
  • SITXFIN002 Interpret financial information
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXFSA003 Transport and store food
  • SITXFSA004 Develop and implement a food safety program
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM001 Coach others in job skills
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXINV001 Receive and store stock
  • SITXINV002 Maintain the quality of perishable items
  • SITXINV003 Purchase goods
  • SITXINV004 Control stock
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMGT003 Manage projects
  • SITXMPR004 Coordinate marketing activities
  • SITXMPR006 Obtain and manage sponsorship
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS001 Participate in safe work practices
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXWHS004 Establish and maintain a work health and safety system

    Colour Workbooks are also available

    Choose between printed workbooks or interactive online learning to jump start your students in Cookery.

    With our eLearning, students will engage in interactive challenges, checkpoints and quizzes aimed at testing student knowledge in Cookery.

    Our workbooks feature professional graphic design and industry-relevant photographs. They are simple to use, with formative assessment pages for easy marking and consistent delivery.

    You’ll be amazed at the depth of content and ease of use. Assessments and support tools can be easily customised to contextualise student learning.

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    Colour Workbooks are also available

    • William Angliss
    • Hunter TAFE
    • South Metropolitan
    • TAFE Brisbane
    • Canterbury Technical Institute
    • Perth College

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