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.
To attain this qualification, 33 units of competency must be successfully
completed. The recommended course outline is as follows:
Core Units
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and breads
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC043Work effectively as a cook
SITHKOP010Plan and cost recipes
SITHKOP012Develop recipes for special dietary requirements
SITHKOP013Plan cooking operations
SITHKOP015Design and cost menus
SITHPAT016Produce desserts
Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA008Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006Receive, store and maintain stock
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health and safety practice
Elective Units
SITHCCC040Prepare and serve cheese
SITHCCC038Produce and serve food for buffets
SITHCCC039Produce pates and terrines
SITXINV007Purchase goods
SITXCCS014Provide service to customer
Identify hazards, assess and control safety risks
$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.

Call Now