Monthly

40 Weeks

Study: 30 weeks // Supervised Study: 4 weeks // Holidays: 6 weeks

This qualification equips you to work as a cook in establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. You will achieve well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items

Campus

Gold Coast

Academic Entry Requirement:

Students must provide evidence of successful completion of:

• Certificate III requires a minimum completion of Year 10 OR a minimum of Certificate II level qualification or higher
• Certificate IV or Diploma requires a minimum of Year 12 OR a minimum of a Certificate III level qualification or higher
• If there is no evidence of the above, the student must sit the Entrepreneur Language, Literacy and Numeracy (LLN) Test and achieve a satisfactory result

Please note: Home country evidence is accepted and must be translated English

Entry Requirement:

Students must pass a minimum of one of the following English Requirements:

• Upper Intermediate Certificate or higher
• Certificate IV level or higher qualification in Australia
• IELTS 5.5-6, FCE Grade B or C, CAE 160-179, TOEFL 72-94, TOEIC 400-485 (listening), 385-450 (reading)
• Entrepreneur Education English Test, achieving at least Upper Intermediate level

Please note: All English evidence provided must be within a 2 year validity period. Either within two years before the application is made, or within two years of the visa grant

Resource Requirements:

The following resources are required to complete this course:

• Computer Requirements: Students will require continual access to their own laptop computer during class and outside of class to meet distance education requirements

Please note: Students are required to purchase these items at their own expense

You may be eligible for Credit Transfers if you hold the same unit(s) from another provider. To be eligible; you must present your certified qualification at enrolment stage, together with the completed ‘Course Credit Form’. Once assessed, you will be notified of the outcome. Should your achieved units be equivalent, your CoE/course duration will be reduced according to the amount of time needed to complete the outstanding units.

SITXFSA005 Use hygienic practices for food safety

This unit teaches you how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures to identify and control food hazards.

SITHCCC027 Prepare dishes using basic methods of cookery

This unit teaches you how to use a range of basic cookery methods to prepare dishes, under close supervision and guidance of more senior chefs.

SITHCCC023 Use food preparation equipment

This unit teaches you how to safely use commercial kitchen equipment to prepare a range of different food types, within general food preparation tasks in hospitality and catering organisations.

SITHCCC028 Prepare appetisers and salads 

This unit teaches you how to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC029 Prepare stocks, sauces and soups    

This unit teaches you how to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 

This unit teaches you how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC031 Prepare vegetarian and vegan dishes

This unit teaches you how to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC035 Prepare poultry dishes  

This unit teaches you how to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods under the guidance of more senior chefs.

SITHCCC036 Prepare meat dishes

This unit teaches you how to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs.

SITHCCC037 Prepare seafood dishes  

This unit teaches you how to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs.

SITHCCC041 Produce cakes, pastries and breads  

This unit teaches you how to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods under the guidance of more senior chefs.

SITHCCC042 Prepare food to meet special dietary requirements   

This unit teaches you how to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements, under the guidance of more senior chefs.

SITHKOP009 Clean kitchen premises and equipment  

This unit teaches you the skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

SITHCCC043 Work effectively as a cook   

This unit teaches you the skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen, under the guidance of more senior chefs.

SITHPAT016 Produce desserts   

This unit teaches you the skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. It applies to patissiers who usually work under the guidance of more senior pastry chefs.

SITXINV006 Receive, store and maintain stock   

This unit teaches you the skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

SITHCCC040 Prepare and serve cheese   

This unit teaches you the skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

SITHCCC026 Package prepared foodstuffs    

This unit teaches you the skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

SITXWHS005 Participate in safe work practices   

This unit teaches you the skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

SITHKOP010 Plan and cost recipes     

This unit teaches you the skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.

SITHASC024 Prepare Asian salads 

This unit teaches you the skills and knowledge required to prepare salads, including sauces, dressings and accompaniments for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

BSBSUS211 Participate in sustainable work practices     

This unit teaches you the skills and knowledge required  to measure, support and find opportunities to improve the sustainability of work practices.

SITXHRM007 Coach others in job skills    

This unit teaches you the skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

SITHCCC025 Prepare and present sandwiches     

This unit teaches you the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.

SITXFSA006 Participate in safe food handling practices     

This unit teaches you the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

Please note; Timetables are subject to change.

Workshop
During this time your mentor will deliver planned training sessions which are aimed to give you introductory project management skills and knowledge. Activities may include presentations, group work, interactive games or a range of other hands on and engaging experiences.

Collaborate (facilitated learning & project work)
During this facilitated time, you will work collaboratively with your project team, or complete independent research tasks that have been delivered in the workshop sessions. You will practice skills that you have been taught by your mentor.

Practical
During this session, you will practice demonstrating required skills in a real and simulated work environment.

Canvas (Learner Management System)
Canvas is your online learning portal. Within this platform, you will be able to access your course learning materials, assessment requirements, and marked submissions. You will also be able to communicate with your Mentor within this platform, outside of timetabled hours. The system is user friendly and will help keep you on track throughout your studies.

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