| Duration | Mode of Delivery | Tuition Fee | Material Fee | Enrolment Fee | Kitchen Location |
|---|---|---|---|---|---|
| 76 Weeks |
|
$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 |
