Qualification Code: SIT30816 | CRICOS Course Code: 0100193
- Be 18 years of age or over; AND
- Have completed Year 12 or its equivalent with suitable English language skills.
- International Students are also required to have an English ability at the IELTS 5.5 or equivalent
The total duration will be 52 weeks including the breaks
- Commercial Cook
- Banquet Cook
- Café Cook
- Bistro Cook
- Cook
- Kitchen hand
- Salad Hand
- Assistant Cook
- Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
- Learn to operate with autonomy and are be responsible for making business decisions
- Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations
- Learn to operate with limited guidance from others and use discretion to solve non-routine problems
- Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members
This qualification is made up of 21 Core units & 4 Elective units. (Total 25 units)
SITXFSA001 Use hygienic practices for food safety
SITXWHS002 Identify hazards, assess and control safety risks
SITXWHS001 Participate in safe work practices
SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes
SITHKOP001 Clean kitchen premises and equipment
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC014 Prepare meat dishes
SITXINV002 Maintain the quality of perishable items
SITXCCC012 Prepare poultry dishes
SITXFSA002 Participate in safe food handling practices
SITHCCC013 Prepare seafood dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC020 Work effectively as a cook (Work placement)
SITHCCC017 Handle and serve cheese
SITHCCC015 Produce and serve food for buffets
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITHIND002 Source and use information on the hospitality industry
SITXHRM001 Coach others in job skills
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
Course Features
- Lectures 0
- Quizzes 0
- Duration 52 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Self