Course Description
This qualification reflects the role of commercial cooks with supervisory or team-leading roles 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 Level 5, 136 Chalmers Street Surry Hills, NSW 2010, Australia.
Location: 2 minutes walk from Central Station
Kitchen based practical training:- 240 hours of practical classes at 51 South Street, Granville, NSW, 2142, Australia.
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 Plan and cost besic menus-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 stock-Elective
- SITHFAB002 Provide responsible service of alcohol-Elective
- HLTAID003 Provide first aid-Elective
Intakes
2022
- TERM 1 – 03/01/2022 – 02/07/2023
- Term 1 Mid – 07/02/2022 – 08/06/2023
- TERM 2 – 04/04/2022 – 01/10/2023
- TERM 2 Mid – 09/05/2022 – 05/11/2023
- TERM 3 – 04/07/2022 – 31/12/2023
- TERM 3 Mid – 08/08/2022 – 02/04/2024
- TERM 4 – 03/10/2022 – 31/3/2024
- TERM 4 Mid – 07/11/2022 – 05/05/2024
2023
- TERM 1-2/01/2023-30/06/2024
- TERM 1 Mid-6/02/2023-4/08/2024
- TERM 2-3/04/2023-29/09/2024
- TERM 2 Mid-1/05/2023-3/11/2024
- TERM 3-3/07/2023-29/12/2024
- TERM 3 Mid-7/08/2023-2/02/2025
- TERM 4-2/10/2023-30/03/2025
- TERM 4 Mid-6/11/2023-4/05/2025
Fees
Tuition Fees : – $ 18,000
