CRICOS Course Code: NSW 067391D, VIC 067998F, SA 067229C, QLD 067890G
This course provides real workplace skills at an operational and supervisory level by giving students the skills needed to work as qualified chefs in a commercial kitchen as well as incorporating kitchen management subjects. The course covers everything from pastry making and filleting fish, to devising menus and cooking specialist dishes from recipes. Students will be trained as chefs and may work as chefs in small businesses or as sous chefs in larger hotel, restaurant, cafe, club, airline, hospital and executive boardroom kitchens, commercial catering operations or as event caterers.
VET FEE-HELP is available for eligible local students.
50 weeks (CRICOS Duration 62 weeks)
Adelaide, Brisbane, Melbourne and Sydney
Students who have not completed work based training as part of a Certificate III or Certificate IV qualification from the SIT07 Training Package will be required to complete an additional 200 hours of work based training. This work based training is provided as part of the course and will be conducted off campus with our industry partners in the same state as your course.
Stage 1
|
|
| Unit Code | Unit of Competency |
|---|---|
| SITXOHS002A | Follow workplace hygiene procedures |
| SITHCCC003A | Receive and store kitchen supplies |
| OR | |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHIND001A | Develop and update hospitality industry knowledge |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXCOM003A | Deal with conflict situations |
| SITXHRM001A | Coach others in job skills |
| SITXINV001A | Receive and store stock |
| SITXOHS001A | Follow health, safety and security procedures |
| SITXCCS002A | Provide quality customer service |
| SITXFSA001A | Implement food safety procedures |
Stage 2
|
|
| Unit Code | Unit of Competency |
| SITXFIN003A | Interpret financial information |
| SITXFIN004A | Manage finances within a budget |
| SITXHRM005A | Lead and manage people |
| SITXINV002A | Control and order stock |
| SITXMGT001A | Monitor work operations |
| SITXOHS004A | Implement and monitor workplace health, safety and security practices |
Stage 3
|
|
| SITHIND003A | Provide and coordinate hospitality service |
| Work placement | |
Stage 4
|
|
| Unit Code | Unit of Competency |
| SIRXQUA001A | Develop innovative ideas at work |
| SIRXQUA002A | Lead a team to foster innovation |
| SIRXSLS001A | Sell products and services |
| SIRXSLS002A | Advise on products and services |
| SITXHRM007A | Manage workplace diversity |
| SITXMGT003A | Manage projects |
| SITXMPR003A | Plan and implement sales activities |
| SITXMPR004A | Coordinate marketing activities |
| SITXOHS005A | Establish and maintain an OHS system |
Stage 5
|
|
| Unit Code | Unit of Competency |
| SITXADM002A | Source and present information |
| SITXADM003A | Write business documents |
| SITXADM004A | Plan and manage meetings |
| SITXCCS003A | Manage quality customer service |
| SITXFIN005A | Prepare and monitor budgets |
| SITXGLC001A | Develop and update legal knowledge required for business compliance |
| SITXHRM002A | Recruit, select and induct staff |
| SITXHRM003A | Roster staff |
| SITXHRM006A | Monitor staff performance |
| SITXMGT002A | Develop and implement operational plans |
| SITXMGT006A | Establish and conduct business relationships |
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:
Upon successful completion of this qualification, students will be eligible to apply for entry into the Advanced Diploma of Hospitality program.
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