BSHSP1014 Commercial Cookery Principles
"This course embeds three units of competency from the Advanced Diploma of Hospitality: - SITHCCC201: Produce dishes using basic methods of cookery; - SITXFSA101: Use hygienic practices for food safety; and - SITXINV601: Establish stock purchasing & control systems. It will introduce students to culinary terminology and equipment, and effective kitchen operations practice including food safety and management of stock. The major focus of the course will be to develop the student¿s ability to use a range of cookery methods and to assess their impact and appropriateness for use with different food types."
Commonwealth supported place (CSP)
A CSP is subsidised by the Australian Government and students pay a contribution amount. Each unit is classified into a band, depending on the study area of the unit (this discipline may be different from the study area of your course).
2025 contribution amount* $2,124
2025 grandfathered contribution amount* $1,663
Grandfathered contribution amount - if you are a continuing student, who commenced your course before 1 January 2021, you will continue paying the same amount as you would have, had legislative reforms not been implemented, for any units that would otherwise have an increased student contribution amount.
* For Clinical Psychology & Professional Pathways bands the unit fee amount is determined by accredited courses. Students in Postgraduate Clinical Psychology, Professional Pathway Psychology or Professional Pathway Social Work accredited courses should refer to the information below.