Course Description
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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Course Delivery
Classroom-based – formal structured training and assessment delivered at our campus at 28-36 Foveaux St Surry Hills NSW 2010
Location: 2 minutes walk from Central Station
Kitchen based practical training :- 240 hours of practical classes at MKR Group Pty Ltd, 136 Magowar Road, Girraween NSW 2145 in term time.
For Location :- Travel to Pendle Hill train station, Pickup van leaves station at 9:30 am & 10 : 00 am. Students will be dropped back to station after finishing their classes.
Duration
- 18 months (78 weeks)
Career Opportunities
Employment outcomes resulting from the completion of this course may include the following roles:
- Chef
- Chef de Partie
Course Structure
- BSBDIV501 Manage diversity in the workplace-Core
- BSBSUS401 Implement and monitor environmentally sustainable work practices-Core
- SITHCCC001 Use food preparation equipment-Core
- 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 Develop menus for special dietary requirements-Core
- SITHKOP004 Develop menus for special dietary requirements-Core
- SITHKOP005 Coordinate cooking operations-Core
- SITHPAT006 Produce desserts-Core
- SITXCOM005 Manage conflict-Core
- SITXFIN003 Manage finances within a budget-Core
- SITXFSA001 Use hygienic practices for food safety-Core
- SITXFSA002 Participate in safe food handling practices-Core
- SITXHRM001 Coach others in job skills-Core
- SITXHRM003 Lead and manage people-Core
- SITXINV002 Maintain the quality of perishable items-Core
- SITXMGT001 Monitor work operations-Core
- SITXWHS003 Implement and monitor work health and safety practices-Core
- SITHCCC017 Handle and serve cheese-Elective
- SITXHRM002 Roster staff-Elective
- SITXINV001 Receive and store stock-Elective
- SITXINV003 Purchase goods-Elective
- SITXINV004 Control stocks-Elective
- SITHFAB002 Provide responsible service of alcohol-Elective
- HLTAID003 Provide first aid-Elective
Intakes
- Term 1 – 06/01/2020
- Term 2 – 10/02/2020
- Term 3 – 06/04/2020
- Term 4 – 11/05/2020
- Term 5 – 06/07/2020
- Term 6 – 10/08/2020
- Term 7 – 05/10/2020
- Term 8 – 09/11/2020
Fees
Tuition Fees : – $ 18,000
