Course Description:

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.

Modes of delivery for this course are face-to-face class and online learning.


20 hours/week
Specific days will be advised during orientation

Resource Fees:


Tuition Fees:


Entry Requirements:

  • Australian Year 11 (or equivalent)
  • IELTS 5.5 overall (or equivalent) with no band score less than 5.0
  • Completion of SIT30821 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.


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:

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

SITHCCC038 Produce and serve food for buffets *

SITHCCC040 Prepare and serve cheese *

SITHCCC044 Prepare specialised food items*

SITXINV007 Purchase goods

SITXCCS014 Provide service to customers

SITHCCC025 Prepare and present sandwiches *

Assessment Methods:

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

Employment 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.

Further Education:

SIT50422 Diploma of Hospitality Management (111264H)

Intake Dates 2023/24

30/01/2023 Term 1
24/04/2023 Term 2
17/07/2023 Term 3
09/10/2023 Term 4
29/01/2024 Term 1 2024