Course Description:

This is the minimum qualification specified by Trades Recognition Australia to be recognised as a Chef in Australia. This course builds on and refines the competencies students acquired while completing their Cert III in Commercial Cookery. Students will graduate with the skills and abilities required to enter the market, job ready, as competent and qualified chefs or cooks in a supervisory or lead position. This course will be delivered exclusively via classroom training.

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

Resource Fees:

$400

Tuition Fees:

$6,060

Entry Requirements:

  • Australian Year 11 (or equivalent)
  • IELTS 5.5 overall (or equivalent) with no band score less than 5.0
  • Completion of SIT30816 Cert III in Commercial Cookery or obtain RPL or credit transfer for required units.

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: 24 weeks*
(20 weeks study + 4 weeks break)

*If the course starts in Term 4, total course duration is 26 weeks instead of 24 weeks due to year-end holiday.

Course Content:

BSBDIV501          Manage diversity in the workplace

BSBSUS401         Implement and monitor environmentally sustainable work practices

SITHCCC001        Use food preparation equipment

SITHCCC005        Prepare dishes using basic methods of cookery

SITHCCC006        Prepare appetisers and salads

SITHCCC007        Prepare stocks, sauces and soups

SITHCCC008        Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012        Prepare poultry dishes

SITHCCC013        Prepare seafood dishes

SITHCCC014        Prepare meat dishes

SITHCCC018        Prepare food to meet special dietary requirements

SITHCCC019        Produce cakes, pastries and breads

SITHCCC020        Work effectively as a cook

SITHKOP002        Plan and cost basic menus

SITHKOP004        Develop menus for special dietary requirements

SITHKOP005        Coordinate cooking operations

SITHPAT006        Produce desserts

SITXCOM005      Manage conflict

SITXFIN003         Manage finances within a budget

SITXFSA001         Use hygienic practices for food safety

SITXFSA002         Participate in safe food handling practices

SITXHRM001       Coach others in job skills

SITXHRM003       Lead and manage people

SITXINV002         Maintain the quality of perishable items

SITXMGT001       Monitor work operations

SITXWHS003       Implement and monitor work health and safety practices

SITXWHS001       Participate in safe work practices

SITHKOP001        Clean kitchen premises and equipment

BSBWOR203       Work effectively with others

BSBSUS201         Participate in environmentally sustainable work practices

SITXCCS007         Enhance customer service experiences

SITXHRM002       Roster staff

SITXMGT002       Establish and conduct business relationships

Assessment Methods:

  • Reports
  • Role playing
  • Case studies
  • Group projects
  • Observations
  • Presentations
  • Problem solving
  • Verbal interactions
  • Practical demonstrations

Employment Opportunities:

  • Chef
  • Chef de Partie

Further Education:

SIT50416 Diploma of Hospitality Management (091010M)

Intake Dates 2021/22

11/10/2021 - Term 4
31/01/2022 - Term 1
25/04/2022 - Term 2
18/7/2022 - Term 3
10/10/2022 - Term 4