About Course
CRICOS Course CODE: 111252A
This qualification reflects the role of chefs and 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.
All students must be 18 years of age or over. An international students must
have a minimum IELTS band 5.5 or equivalent. The course is offered to
international students who have permission to study and work in Australia.
LLN testing will be conducted on or before orientation, using LLN Robot, to
indicate the need for language, literacy and numeracy support throughout
the course. Individuals may enter this qualification with limited or no
vocational experience and without a lower level qualification.
On successful completion of this qualification, students may
progress to SIT50422 Diploma of Hospitality Management or
other hospitality qualifications. Some units studied in this course
will be credited towards the SIT50422 Diploma of Hospitality
Management
78 weeks including a 10 weeks (200 hours) work
placement and 12 weeks of term breaks.
| COURSE OUTLINE To attain this qualification, 33 units of competency must be successfully completed. The recommended course outline is as follows: |
||||
|---|---|---|---|---|
| No | Core Units | 27 Core Units | Option 1 (The course duration is 70 weeks, including 8 weeks of holiday breaks and a 10-week (192-hour) work placement.) | Option 2 (The course duration is 24 weeks, including 4 weeks of term breaks, if the student is enrolled in the SIT30821 + SIT40521 package.) |
| Unit Code | Unit Name | |||
| 1 | SITHCCC023 | Use food preparation equipment | ✓ | |
| 2 | SITHCCC027 | Prepare dishes using basic methods of cookery | ✓ | |
| 3 | SITHCCC028 | Prepare appetisers and salads | ✓ | |
| 4 | SITHCCC029 | Prepare stocks, sauces and soups | ✓ | |
| 5 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | ✓ | |
| 6 | SITHCCC031 | Prepare vegetarian and vegan dishes | ✓ | |
| 7 | SITHCCC035 | Prepare poultry dishes | ✓ | |
| 9 | SITHCCC036 | Prepare meat dishes | ✓ | |
| 9 | SITHCCC037 | Prepare seafood dishes | ✓ | |
| 10 | SITHCCC041 | Produce cakes, pastries and breads | ✓ | |
| 11 | SITHCCC042 | Prepare food to meet special dietary requirements | ✓ | |
| 12 | SITHCCC043 | Work effectively as a cook | ✓ | |
| 13 | SITHKOP010 | Plan and cost recipes | ✓ | |
| 14 | SITHKOP012 | Develop recipes for special dietary requirements | ✓ | ✓ |
| 15 | SITHKOP013 | Plan cooking operations | ✓ | ✓ |
| 16 | SITHKOP015 | Design and cost menus | ✓ | ✓ |
| 17 | SITHPAT016 | Produce desserts | ✓ | |
| 18 | SITXCOM010 | Manage conflict | ✓ | ✓ |
| 19 | SITXFIN009 | Manage finances within a budget | ✓ | ✓ |
| 20 | SITXFSA005 | Use hygienic practices for food safety | ✓ | |
| 21 | SITXFSA006 | Participate in safe food handling practices | ✓ | |
| 22 | SITXFSA008 | Develop and implement a food safety program | ✓ | ✓ |
| 23 | SITXHRM008 | Roster staff | ✓ | ✓ |
| 24 | SITXHRM009 | Lead and manage people | ✓ | ✓ |
| 25 | SITXINV006 | Receive, store and maintain stock | ✓ | |
| 26 | SITXMGT004 | Monitor work operations | ✓ | ✓ |
| 27 | SITXWHS007 | Implement and monitor work health and safety practice | ✓ | ✓ |
| Elective Units | 6 Elective Units | |||
| Unit Code | Unit Name | |||
| 28 | SITHCCC040 | Prepare and serve cheese | ✓ | |
| 29 | SITHCCC038 | Produce and serve food for buffets | ✓ | |
| 30 | SITHCCC039 | Produce pates and terrines | ✓ | |
| 31 | SITXINV007 | Purchase goods | ✓ | |
| 32 | BSBSUS211 | PARTICIPATE IN SUSTAINABLE WORK PRACTICE | ✓ | |
| 33 | BSBCMM411 | Make presentations | ✓ | ✓ |
$20,500
Tuition fees include work clothing, a cookery
based tool kit and text books.
The course is delivered face-to-face, in a
classroom based training model of 20 hours per
week. Assessments are conducted using a
combination of written assignments, oral
questioning, case studies, projects, work
placement logbook and observations in the
workplace or simulated work environment.
Recognition is available to students with prior
skills, experience, knowledge or qualifications
obtained from formal studies or training, in a
related area. Recognition may reduce the
duration of this course.
Participants are required to undertake 200 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.
Classroom facility:
NSW: Norwest, 2153
SA: Adelaide, SA 5000
Simulated kitchen facility:
NSW: Blacktown, NSW 2148
SA: Salisbury North, SA 5108
Note: Student needs to complete their work
placement at allocated work placement site/s by
the RTO.