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 of the practical application of the theoretical learning during the training program.
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 (C)
- BSBSUS401 IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES (C)
- SITHCCC001 USE FOOD PREPARATION EQUIPMENT (C)
- SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY (C)
- SITHCCC006 PREPARE APPETISERS AND SALADS (C)
- SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS (C)
- SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG AND FARINACEOUS DISHES (C)
- SITHCCC012 PREPARE POULTRY DISHES (C)
- SITHCCC013 PREPARE SEAFOOD DISHES (C)
- SITHCCC014 PREPARE MEAT DISHES (C)
- SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS (C)
- SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS (C)
- SITHCCC020 WORK EFFECTIVELY AS A COOK (C)
- SITHKOP002 PLAN AND COST BASIC MENUS (C)
- SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS (C)
- SITHKOP005 COORDINATE COOKING OPERATIONS (C)
- SITHPAT006 PRODUCE DESSERTS (C)
- SITXCOM005 MANAGE CONFLICT (C)
- SITXFIN003 MANAGE FINANCES WITHIN A BUDGET (C)
- SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY (C)
- SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES (C)
- SITXHRM001 COACH OTHERS IN JOB SKILLS (C)
- SITXHRM003 LEAD AND MANAGE PEOPLE (C)
- SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS (C)
- SITXMGT001 MONITOR WORK OPERATIONS (C)
- SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES (C)
- SITHCCC004 PACKAGE PREPARED FOODSTUFFS (E)
- SITHCCC009 PRODUCE COOK-CHILL AND COOK-FREEZE FOODS (E)
- SITHCCC010 RE-THERMALISE CHILLED AND FROZEN FOODS (E)
- SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS (E)
- SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL (E)
- SITHFAB003 OPERATE A BAR (E)
- HLTAID003 PROVIDE FIRST AID (E)
Intakes
Students can enroll anytime before the start of an upcoming Course Term.
- Term 1 – 07/01/2019
- Term 2 – 08/04/2019
- Term 3 – 08/07/2019
- Term 4 – 08/10/2019 9
Scholarships
Scholarships are available for both commencing and current students.
Course Material
All course material is provided. Students may also be referred to other publicly available material that is available free of charge.
