This qualification provides students with extensive training in commercial food preparation, preparing the student for the role of a professional cook or chef.
50 weeks
Work Based Training: 300 Hours Approximately
300 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.
Brisbane, Melbourne and Sydney
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| Unit Code | Unit of Competency |
|---|---|
| SITHCCC001B | Follow workplace hygiene procedures |
| SITHCCC001A | Organise and prepare food |
| SITHCCC003B | Present food |
| SITHCCC004B | Receive and store kitchen supplies |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXOHS001B | Follow health, safety and security procedures |
| HLTFA301B | Apply first aid |
| Unit Code | Unit of Competency |
|---|---|
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC016A | Develop cost effective menus |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC011A | Select, prepare and cook seafood |
| SITXFSA001A | Implement food safety procedures |
| SITHCC010A | Select, prepare and cook poultry |
| Unit Code | Unit of Competency |
|---|---|
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| Work Placement | |
| Unit Code | Unit of Competency |
|---|---|
| SITHCCC028A | Prepare, cook and serve food for menus |
| Unit Code | Unit of Competency |
|---|---|
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHCCC015A | Plan and prepare food for buffets |
| SITXCCS002A | Provide quality customer service |
| SITXINV001A | Receive and store stock |
| SITXHRM001A | Coach others in job skills |
| SITXCOM003A | Deal with conflict situations |
| SITHIND001AB |
Develop and update hospitality industry knowledge |
Please note: Animal products are used in the delivery of this course.
This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.
This course includes a variety of delivery methods:
Cost of uniform and tool kit ranges from A$400 to A$500.
Upon successfully completion of this qualification, students will be eligible to apply for entry into the Certificate IV in Hospitality (Commercial Cookery) program.
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