(CRICOS Code: 112170F)
Course Description
-
Duration: 78 weeks
Delivery Locations:
- Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
- Gold Coast Campus - Suite 102A, 9 Bay Street, Southport QLD 4215
Entry Requirements
- Minimum 18 years of age at the time of commencement
- Successful completion of Certificate III qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
In addition,
- Should have basic computer and MS Office skills (Word, Excel and Power Point)
Note: Students with over a year relevant work experience but without the minimum qualification must complete institute course specific LLN test and achieve minimum score for each ACSF criteria.
Target Group
Target group for this program will be international students who are 18 years and above, including mature aged clients who are looking to progress in their career.
Recommended Pathways:
Pathways into the qualification:
Individuals may enter this qualification upon completing Certificate level qualification in the cookery field
Pathways from the qualification:
After achieving this qualification, individuals could progress to Diploma of Hospitality or other training package.
Employment Pathways from the qualification:
Possible job title includes.
- chef
- chef de partie
- sous chef
- head chef
Delivery
Training is currently delivered blended which includes online learning and face-to-face classroom delivery.
Assessments
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Demonstration / Observation and Role plays.
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Course Structure
|
Code |
Unit of Competency |
Core/Elective |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC039 | Produce pate and terrines | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC043 | Work effectively as cook | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHKOP029 | Prepare stocks, sauces and soups | Core |
| SITHASC022 | Prepare Asian stocks and soups | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHKOP009 | Clean kitchen premises and equipment | Elective |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXCCS014 | Provide service to customers | Elective |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP015 | Design and cost menu | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXHRM008 | Roster staff | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITHCCC043 | Work effectively as a cook | |
| SITHKOP013 | Plan cooking operations |
Work Placement
Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the institute requirements. The Institute will arrange the workplace for all other students to complete their WBT, It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.
Fees and Intake Dates
For fees and intake dates please click here for more info.
Next Steps
This course will qualify successful graduates to carry out entry level roles in the hospitality industry.