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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
Cook, Sous Chef, Breakfast Chef, Commis Chef, Demi Chef in small to medium restaurant or Bistros and café, Catering companies, Culinary artist, Chef de Partie – large hotel.
Must be 18 years of age for Off-shore and 20 years or above years of age for On- shore on commencement.
Successful completion of Year 12 or equivalent and /or above.
Pre-Training analysis might be required.
English Language (International Students):
IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP
Total number of units is 33
26 core unit
7 elective units
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC006||Prepare appetisers and salads||Core|
|SITHCCC007||Prepare stocks, sauces and soups||Core|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Core|
|SITHCCC012||Prepare poultry dishes||Core|
|SITHCCC013||Prepare seafood dishes||Core|
|SITHCCC014||Prepare meat dishes||Core|
|SITHCCC018||Prepare food to meet special dietary requirements||Core|
|SITHCCC019||Produce cakes, pastries and Breads||Core|
|*SITHCCC020||Work effectively as a cook||Core|
|SITHKOP002||Plan and cost basic menus||Core|
|SITHKOP004||Develop menus for special dietary requirements||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITHCCC001||Use food preparation equipment||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Core|
|BSBDIV501||Manage diversity in the workplace||Core|
|*SITHKOP005||Coordinate cooking operations||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|BSBSUS201||Participate in environmentally sustainable work practices||Elective|
|SITXCOM002||Show social and cultural sensitivity||Elective|
|SITXWHS001||Participate in safe work practices||Elective|
|BSBWOR203||Work effectively with others||Elective|
|* Denotes the unit prescribed for work placement purpose. The allocated hours cover 60 complete food service periods; 20 hours per week over 12 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.|
This qualification is delivered over a period of one and half year.
• 6 Terms
• 78 Weeks (including holidays)
• 60 contact weeks
• Classroom based delivery (face – to – face)
• Attend 20 hours per face – to – face full time study.
• face – to – face delivery includes lecture, group activities, and pair work and class presentations
• Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, presentation and practical demonstration.
• Competency based assessment
• * Work placement: 360 hours (minimum)
Tuition Fee: $25,250 ($4,208 per Term)
Application fees: $200 * Non-Refundable
Material Fees: $100 Per term
Uniforms/tool kit: $995
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