CRICOS Code: 093951E
Duration: 52 weeks (48 weeks face to face study + 4 weeks holiday break)
Delivery Location:
- Parramatta Campus (Sydney)
- Southport Campus (Gold Coast)
Entry Requirements
There is no specified entry requirement for this course as per BSB training package.
Please refer to the “Course Entry Requirements” for English language proficiency, academic and other entry requirements.
Course Description
This qualification reflects the role of commercial 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.
Career Opportunities
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Course Structure
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Core Units |
There are twenty one (21) core units specified for this qualification: SITXFSA001 – Use hygienic practices for food safety SITHCCC005 – Prepare dishes using methods of cookery SITXFSA002 - Participate in safe food handling practices SITXWHS001 - Participate in safe work practices SITHKOP001 - Clean kitchen premises and equipment SITHCCC001 - Use food preparation equipment BSBSUS201 - Participate in environmentally sustainable work practices SITHKOP002 - Plan and cost basic menus SITHCCC006 - Prepare appetisers and salads SITHCCC007 - Prepare stocks, sauces and soups SITHCCC008 - Prepare vegetables, fruits, egg and farinaceous dishes SITHCCC013 - Prepare seafood dishes SITHCCC014 - Prepare meat dishes SITHCCC012 – Prepare poultry dishes SITXINV002 - Maintain the quality of perishable items SITHCCC019 - Produce cakes, pastries and breads SITHPAT006 - Produce desserts SITHCCC018 - Prepare food to meet special dietary requirements BSBWOR203 – Work effectively with others SITXHRM001 - Coach others in job skills SITHCCC020 - Work effectively as a cook |
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Elective Units |
The following electives have been selected for inclusion. These units were chosen after consideration of the training package guidelines and industry feedback. SITHCCC003 - Prepare and present sandwiches SITXWHS002 – Identify hazards, assess and control safety risks SITXCOM002 - Show social and cultural sensitivity SITXCCS006 – Provide service to customers |