This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Modes of delivery for this course are face-to-face class and online learning.
Timing/Loading:
20 hours/week
Specific days will be advised during orientation
Resource Fees:
$450
Tuition Fees:
$5,500
Entry Requirements:
- Australian Year 11 (or equivalent)
- IELTS 5.5 overall (or equivalent) with no band score less than 5.0
- Completion of SIT30821 Cert III in Commercial Cookery or obtain RPL or credit transfer for required units.
Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.
Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.
Duration:
Total: 24 weeks*
(20 weeks study + 4 weeks break)
*If the course starts in Term 4, total course duration is 26 weeks instead of 24 weeks due to year-end holiday.
Course Content:
SITHCCC023 Use food preparation equipment *
SITHCCC027 Prepare dishes using basic methods of cookery *
SITHCCC028 Prepare appetisers and salads*
SITHCCC029 Prepare stocks, sauces and soups *
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes *
SITHCCC031 Prepare vegetarian and vegan dishes*
SITHCCC035 Prepare poultry dishes *
SITHCCC036 Prepare meat dishes *
SITHCCC037 Prepare seafood dishes *
SITHCCC041 Produce cakes, pastries and breads *
SITHCCC042 Prepare food to meet special dietary requirements *
SITHCCC043 Work effectively as a cook *
SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements*
SITHKOP013 Plan cooking operations *
SITHKOP015 Design and cost menus*
SITHPAT016 Produce desserts *
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program*
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock*
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITHCCC038 Produce and serve food for buffets *
SITHCCC040 Prepare and serve cheese *
SITHCCC044 Prepare specialised food items*
SITXINV007 Purchase goods
SITXCCS014 Provide service to customers
SITHCCC025 Prepare and present sandwiches *
Assessment Methods:
- Reports
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
- Verbal interactions
- Practical demonstrations
Employment Opportunities:
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Further Education:
SIT50422 Diploma of Hospitality Management (111264H)