Qualification Code: SIT40516 | CRICOS Course Code: 0100194
- 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
- Chef
- Chef de partie
- Sous Chef
- Commis Chef
- Demi Chef
- 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
- Take a leadership role and 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
- Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
This qualification is made up of 26 Core units & 7 Elective units. (Total 33 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
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXFIN003 Manage finances within a budget
SITHKOP005 Coordinate cooking operations (Work placement)
SITHKOP004 Develop menus for special dietary requirements
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXMGT001 Monitor work operations
SITHFAB016 Provide advice on food
Course Features
- Lectures 0
- Quizzes 0
- Duration 80 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Self