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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Entry Requirements
- Minimum age of 18 years and above
- Completed year 11 from applicant’s home country
| IELTS (General or Academic) | PTE Academic | TOEFL PB | TOEFL iBT | CAE Scale | ELICOS (General English) |
|---|---|---|---|---|---|
| 6.0 | 50–58 | 547–587 | 78–82 | 169–175 | n/a |
| 5.5 | 46 | 506 | 62 | 162 | +15 weeks |
| 5.0 | 38 | 478 | 51 | 154 | +30 weeks |
Note: Results older than two years are not acceptable (for offshore applicants)
OR
- Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
OR
- Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) IV qualification or higher level qualification, from the Australian Qualifications Framework on a student visa.
OR
- Applicants originating from student visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy, Numeracy (LLN) and Digital (D) literacy test. For further information on student visa assessment levels visit www.homeaffairs.gov.au
Onshore International Students
- Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the course to the learner, and relevant experience.
Offshore International Students
- Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the course to the learner, and relevant experience. This will be conducted via video call (e.g. Skype) or phone call to the prospective learner.
Other Conditions:
- Students are required to invest on average 4–5 hours per week of guided learning during training weeks (excluding term breaks).
- All students must purchase their own chef uniform, knife set, safety boots, and associated cooking equipment prior to participating in kitchen or practical training sessions.
- Entry into the commercial kitchen without the full chef uniform and required tools will not be permitted under any circumstances.
- This is a mandatory requirement to ensure compliance with workplace health and safety regulations and to maintain professional industry standards.
- Students enrolling in this course must possess a reasonable level of physical fitness.
- The course involves working in a fast-paced commercial kitchen environment, requiring stamina, coordination, and attention to detail.
- Tasks may include standing for extended periods, lifting and carrying bulk ingredients, working in hot environments, repetitive food preparation activities, and safe handling of knives and kitchen equipment.
Learning Pathways
Learners who successfully complete this qualification may progress into further studies such as:
SIT50422 Diploma of Hospitality Management
Career Pathways
Graduates may find employment in Hospitality Industry as a:
Chef de Partie,
Chef
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
Duration
Option 1: The duration of this course is 70 weeks of delivery is inclusive of 8 weeks holiday breaks and 10 weeks of placement (192 hours).
Option 2: The duration of this course is 24 weeks, including 4 weeks of term breaks if the student is enroll in SIT30821 + SIT40521 package
Fees
| Tuition Fees | $21,500 |
| Non-Tuition Fees | |
| Application Fees | $500 |
| Material Fees | $1500 (includes work clothing, a cookery based tool kit and text books) |
| Total Course Fee | $23,500 |
Course Outline
| Core Units – 27 Units | ||||
| No | Unit Code | Unit Name | Option 1 Course duration is 70 weeks, including 8 weeks of holiday breaks and a 10-week (192-hour) work placement | Option 2 Course duration is 24 weeks, including 4 weeks of term breaks (if enrolled in SIT30821 + SIT40521 package) |
|---|---|---|---|---|
| 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 | ✓ | |
| 8 | SITHCCC037 | Prepare seafood dishes | ✓ | |
| 9 | SITHCCC036 | Prepare meat 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 Units | ||||
| No | Unit Code | Unit Name | Option 1 | Option 2 |
| 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 practices | ✓ | |
| 33 | BSBCMM411 | Make presentations | ✓ | ✓ |
Delivery Mode and Assessment
Classroom Blended including face to face classroom sessions, self-guided learning (SGL) and theory assessments completed at home, and practical training in a simulated commercial kitchen.
Summative Theory assessment is conducted outside of the classroom environment. Summative Practical assessment occurs in the classroom and simulated environment.
Recognition of Prior Learning (RPL) and Credit Transfers (CT)
Demonstration of Competence through Recognition of Prior Learning (RPL)
Learners can demonstrate competency through formal, non-formal and informal learning:
- Formal learning refers to learning that takes place through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree);
- Non-formal learning refers to learning that takes place through a structured program of instruction, but does not lead to the attainment of an AQF qualification or statement of attainment (for example, in-house professional development programs conducted by a business); and
- Informal learning refers to learning that results through the experience of work-related, social, family, hobby or leisure activities (for example the acquisition of interpersonal skills developed through several years as a sales representative).
- Learners are encouraged to apply for RPL before or immediately after formal enrolment but before the facilitated delivery of units to ensure that they do not miss any class/workshop opportunities offered should they be unsuccessful in the RPL process.
To know more about how RPL is conducted please refer to the following documents:
RPL policy and procedure
RPL kit for the qualification
How prospective learners will be made aware of RPL
Prospective learners will be informed of the RPL policy and process before enrolment into the program, via discussions, orientation, Pre-Enrolment and Post Enrolment learner information.
Credit Transfers (CT):
- Austra College recognises the AQF Qualifications and Statement of Attainments issued by any other Registered Training Organisation.
- Learners must show evidence that can be verified such as a statement of results to be considered for CT. Learners should advise and provide evidence of their acquired or pending qualifications/statements of attainment before or during the enrolment process.
Work Placement
Participants are required to undertake 192 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.
Delivery Locations
| No | Location | Description |
|---|---|---|
| Adelaide | ||
| 1 | Level 3, 90 King William Street, Adelaide SA 5000 | Classroom |
| 2 | Shop 7, 57–63 Bagster Road, Salisbury North SA 5108 | Simulation |
| NSW | ||
| 3 | Suite 414-2-8 Brookhollow Ave, Norwest NSW 2153, Australia | Classroom |
| 4 | Valentine Sports Park Cafe, Meurants Lane, Glenwood NSW 2768 | Simulation |
| Melbourne | ||
| 5 | Level 7, 343 Little Collins Street, Melbourne VIC 3000 | Classroom |
| 6 | Shop 19, 47 Paisley Street, Footscray VIC 3011 | Simulation |
Note: Student needs to complete their work placement at allocated work placement site/s by the RTO.
