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) unit fee
A Commonwealth Supported Place (CSP) is one that is subsidised by the Australian Government, which means students only pay the student contribution amount of the tuition fee. CSPs are only available to eligible domestic students.
The student contribution amount depends on the unit and how much funding the Government provides. Each unit is classified into a band based on its discipline (which may be different to your overall course discipline).
2025 student contribution amount: $2,124
2025 grandfathered student contribution amount (for students who commenced before 1 Jan 2021*): $1,663
* 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.