CRICOS Course Code: 118161C
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Entry Requirements
Minimum age of 18 years and above
Satisfactory completion of Year 10 or higher 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) at Certificate IV 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 a Language, Literacy, Numeracy and Digital (LLND) test. For further information on student visa assessment levels, visit the Department of Home Affairs website at
www.homeaffairs.gov.au
Onshore International Students
- Complete the Pre-Training Review, including an 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 an 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 3 hours per week of guided learning during training weeks. This does not include term breaks.
- All students are required to purchase their own chef uniform, knife set, safety boots and associated cooking equipment prior to participating in any 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 the safe handling of knives and kitchen equipment.
Learning Pathways
Learners who successfully complete this qualification may progress into further studies such as:
Bachelor of Hospitality Management
(from other organisation)
Career Pathways
Graduates may find employment in Hospitality Industry as a:
- Area manager or operations manager
- Café owner or manager
- Club secretary or manager
- Executive housekeeper
- Food and beverage manager
- Motel owner or manager
- Rooms division manager.
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
Duration
Full time: over a period of 104 weeks
- 80 weeks of delivery and 24 weeks holiday breaks.
- Classroom sessions of 20 hours per week.
- Training support hours include the assistance provided after the classroom session or on request by learners either via face-to-face or phone, skype or email to support learners to undertake the learning activities and other academic matters.
- Guided Learning hours are monitored by Trainers/Assessors.
Fees
| Tuition Fees | $22,000 |
| Non-Tuition Fees | |
| Application Fees | $500 |
| Material Fees | $1500 (This will include work clothing, a cookery based tool kit and text books) |
| Total Course Fee | $24,000 |
Course Outline
| Core Units | ||
| No | Unit Code & Title | |
| 1 | SITXFSA005 – Use hygienic practices for food safety | |
| 2 | SITXFSA006 – Participate in safe food handling practices | |
| 3 | SITHCCC027 – Prepare dishes using basic methods of cookery | |
| 4 | SITHCCC023 – Use food preparation equipment | |
| 5 | SITHCCC028 – Prepare appetisers and salads | |
| 6 | SITHCCC029 – Prepare stocks, sauces and soups | |
| 7 | SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes | |
| 8 | SITHCCC031 – Prepare vegetarian and vegan dishes | |
| 9 | SITHCCC035 – Prepare poultry dishes | |
| 10 | SITHCCC037 – Prepare seafood dishes | |
| 11 | SITHCCC036 – Prepare meat dishes | |
| 12 | SITHCCC042 – Prepare food to meet special dietary requirements | |
| 13 | SITHCCC041 – Produce cakes, pastries and breads | |
| 14 | SITHCCC043 – Work effectively as a cook | |
| 15 | SITHKOP009 – Clean kitchen premises and equipment | |
| 16 | SITHKOP010 – Plan and cost recipes | |
| 17 | SITHPAT016 – Produce desserts | |
| 18 | SITXHRM007 – Coach others in job skills | |
| 19 | SITXINV006 – Receive, store and maintain stock | |
| 20 | SITXWHS005 – Participate in safe work practices | |
| Elective Units | ||
| No | Unit Code & Title | |
| 21 | SITHCCC040 – Prepare and serve cheese | |
| 22 | SITHCCC039 – Produce pates and terrines | |
| 23 | BSBSUS211 – Participate in sustainable work practices | |
| 24 | SITXINV007 – Purchase goods | |
| 25 | SITHCCC038 – Produce and serve food for buffets | |
Delivery Mode and Assessment
Classroom Blended including classroom sessions, self-study and theory assessments at home and simulated workplace environment.
Summative Theory assessment is conducted outside of the classroom environment. Summative Practical assessment occurs at the practical location.
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):
- RTO 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
| Location | Description |
|---|---|
| Adelaide | |
| Level 3, 90 King William Street, Adelaide 5000 | Classroom |
| Shop 7, 57/63 Bagster Road, Salisbury North, SA 5108 | Simulation |
| Melbourne | |
| Level 7, 343 Little Collins Street, Melbourne VIC 3000 | Classroom |
| Shop 19, 47 Paisley Street, Footscray, VIC 3011 | Simulation |
| NSW | |
| Valentine Sports Park Café, 235 Meurants Lane, Glenwood, NSW 2768 | Classroom + Simulation |
Note: Student needs to complete their work placement at allocated work placement site/s by the RTO.
