Course Overview
This qualification reflects the role of chefs and 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 Structure
This course requires the completion of 33 units of competency including 27 core units and 6 elective units.
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP010 Plan and cost recipes
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITHPAT016 Produce desserts
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXINV006 Receive, store and maintain stock
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITHCCC026 Package prepared foodstuffs
- SITHCCC040 Prepare and serve cheese
- SITHCCC038 Produce and serve food for buffets
- SITHFAB025 Prepare and serve espresso coffee
- BSBTWK501 Lead diversity and inclusion
- SITXWHS006 Identify hazards, assess and control safety risks
Entry Requirement
Admission Requirements |
Minimum Age to Apply |
Students must be over 18 years of age |
Language Requirement |
IELTS Score (Minimum) |
- Students must provide academic evidence of satisfactory completion of Year 12 or equivalent.
- Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course or has completed ELICOS equivalent with minimum IELTS results (please refer test table below). ELICOS results must been interpreted to IELTS or equivalent on issued completion certificate equivalent by ELICOS provider. ELICOS must be taken before the main VET course and must demonstrate successful completion of Astral ’s Language and Numeracy Test on completion of ELICOS program.
- Results older than two years are not acceptable. OR
- Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States. OR
- Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.
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Pathway
- Commercial Cookery package Course
Career Opportunities
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.
Possible job titles include:
1. chef
2. chef de party.