This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
Modes of delivery for this course are face-to-face class and online learning.
Timing/Loading:
20 hours/week
Specific days will be advised during orientation
Inclusive of 192 hours of work-based training at an approved commercial kitchen or restaurant.
Resource Fees:
$1,500 (Including Uniform, Tool Kit and other resources)
Tuition Fees:
$10,500
Entry Requirements:
- Australian Year 10 (or equivalent)
- IELTS 5.5 overall (or equivalent) with no band score less than 5.0
Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.
Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.
Duration:
Total: 52 weeks
(40 weeks study + 12 weeks break)
Two Semesters
Course Content:
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
SITHKOP009 Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
SITHCCC025 Prepare and present sandwiches
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITXCCS014 Provide service to customers
SITXINV007 Purchase goods
Assessment Methods:
- Reports
- Exams
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
- Work-based training
- Verbal interactions
- Practical demonstrations
Employment Opportunities:
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Further Education:
SIT40521 Certificate IV in Kitchen Management (109654A)