| Duration | Mode of Delivery | Tuition Fee | Material Fee | Enrolment Fee | Kitchen Location |
|---|---|---|---|---|---|
| 58 Weeks |
|
$13,600.00 | $500.00 | $250.00 | Richmond |
Course Description
This qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts.
Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements.They plan, design, apply and evaluate solutions to unpredictable problems,and identify, analyse and synthesise information from a variety of sources.
Who can Enroll
Students who would like to develop their skills and knowledge in order to create further educational and employment opportunities. English is their second language. They have limited or no knowledge of hospitality and commercial cookery industry in Australia.
Pathways
Graduates at this level will have broad knowledge and skills for paraprofessional/highly skilled work and/or further learning.
Possible job titles include: area manager or operations manager, café owner or manager, club secretary or manager, executive chef , executive housekeeper , executive sous chef , food and beverage manager ,head chef ,motel owner or manager, rooms division manager.
After successfully completing this course, students can undertake course in SIT40516 Certificate IV in Commercial Cookery.
Entry Requirements
- An overall IELTS band 5.5 or equivalent
- Minimum 18 years of age at the time of enrolment
- High School Certificate (Equivalent to Australian Year 12)
CORE UNITS
| BSBWOR203 | Work effectively with others |
| SITXHRM001 | Coach others in job skills |
| SITHKOP002 | Plan and cost basic menus |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXFSA002 | Participate in safe food handling practices |
| SITXINV002 | Maintain the quality of perishable items |
| 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 |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHPAT006 | Produce desserts |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
ELECTIVE UNITS
| SITHIND002 | Source and use information on the hospitality industry |
| SITXCOM005 | Manage conflict |
| SITHCCC003 | Prepare and present sandwiches |
| SITXINV001 | Receive and store stock |
