Duration Mode of Delivery Tuition Fee Material Fee Enrolment Fee Kitchen Location
76 Weeks
  • Face to face training
  • Self-study (online)
$16,600.00 $500.00 $250.00 Richmond

Course Description

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Who can Enroll

Students who would like to develop their skills and knowledge to create further educational and employment opportunities.

Pathways

Graduates at this level will have theoretical and practical knowledge and
skills for specialised work and/or further learning.Possible job titles include: Chef, Chef de partie.After successfully completing this course, students can undertake course in SIT50416 Diploma of Hospitality Management.

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

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
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
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
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget

ELECTIVE UNITS

SITHIND002 Source and use information on the hospitality industry
BSBWOR203 Work effectively with others
SITXCOM005 Manage conflict
SITXWHS001 Participate in safe work practices
SITHCCC003 Prepare and present sandwiches
SITXINV001 Receive and store stock