Duration Mode of Delivery Tuition Fee Material Fee Enrolment Fee Kitchen Location
58 Weeks
  • Face to face training
  • Self-study (online)
$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