(CRICOS Code: 112170F)
Course Description
-
Duration: 78 weeks
Delivery Locations:
- Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
- Brisbane Campus - Level 2, 132 Albert Street, Brisbane QLD 4000
- Gold Coast Campus - Suite 102A, 9 Bay Street, Southport QLD 4215
- Cairns Campus - Level 1 & 2, Palm Court, 34 Lake Street, Cairns QLD 4870
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 |
| SITHKOP010 | Plan and cost basic menus | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC017 | Prepare and serve cheese | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC015 | Produce and serve food for buffets | Elective |
| SITXWHS007 | Implement and monitor work health and safety practices Replace | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXINV003 | Purchase goods | Elective |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHKOP007 | Design and cost menu | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITXHRM009 | Lead and manage people | 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 |
| SITXCCS015 | Enhance customer service experiences | Elective |
| SITHKOP011 | Plan and implement service of buffets | Elective |
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.