Monthly

25 Weeks

Study: 17 weeks // Supervised Study: 4 weeks // Holidays: 4 weeks

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. Possible job titles include: chef, chef de partie

Campus

Gold Coast

Academic Entry Requirement:

Students must provide evidence of successful completion of:

• Successful completion of Certificate III in Commercial Cookery
• Certificate IV or Diploma requires a minimum of Year 12 OR a minimum of a Certificate III level qualification or higher
• If there is no evidence of the above, the student must sit the Entrepreneur Language, Literacy and Numeracy (LLN) Test and achieve a satisfactory result

Please note: Home country evidence is accepted and must be translated English

Entry Requirement:

Students must pass a minimum of one of the following English Requirements:

• Upper Intermediate Certificate or higher
• Certificate IV level or higher qualification in Australia
• IELTS 5.5-6, FCE Grade B or C, CAE 160-179, TOEFL 72-94, TOEIC 400-485 (listening), 385-450 (reading)
• Entrepreneur Education English Test, achieving at least Upper Intermediate level

Please note: All English evidence provided must be within a 2 year validity period. Either within two years before the application is made, or within two years of the visa grant

Resource Requirements:

The following resources are required to complete this course:

• Computer Requirements: Students will require continual access to their own laptop computer during class and outside of class to meet distance education requirements

Please note: Students are required to purchase these items at their own expense

You may be eligible for Credit Transfers if you hold the same unit(s) from another provider. To be eligible; you must present your certified qualification at enrolment stage, together with the completed ‘Course Credit Form’. Once assessed, you will be notified of the outcome. Should your achieved units be equivalent, your CoE/course duration will be reduced according to the amount of time needed to complete the outstanding units.

SITHCCC023 Use food preparation equipment

This unit teaches you how to safely use commercial kitchen equipment to prepare a range of different food types, within general food preparation tasks in hospitality and catering organisations.

SITHKOP010 lan and cost recipes  

This unit teaches you the skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.

SITXCOM010 Manage conflict     

This unit teaches you the skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions across all tourism, travel, hospitality and event sectors.

SITXFIN009 Manage finances within a budget    

This unit teaches you the skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations across all tourism, travel, hospitality and event sectors.

SITXFSA005 se hygienic practices for food safety 

This unit teaches you how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures to identify and control food hazards. 

SITXFSA006 Participate in safe food handling practices 

This unit teaches you the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

SITXHRM008 Roster staff 

This unit teaches you the skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts across all tourism, travel, hospitality and event sectors. 

SITXHRM009 Lead and manage people

This unit teaches you the skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership across all tourism, travel, hospitality and event sectors. 

SITXMGT004 Monitor work operations

This unit teaches you the skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

SITXWHS007 Implement and monitor work health and safety practices

This unit teaches you the skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.   

SITHKOP014 Plan catering for events or functions 

This unit teaches you the skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation. The unit applies to catering for any type of event in the cultural, community, hospitality, sporting, tourism and event industries.

BSBTWK501 Lead diversity and inclusion 

This unit teaches you the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

SITHKOP015 Design and cost menus

This unit teaches you the skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.

SITHCCC027 Prepare dishes using basic methods of cookery

This unit teaches you how to use a range of basic cookery methods to prepare dishes, under close supervision and guidance of more senior chefs.

SITHCCC028 Prepare appetisers and salads

This unit teaches you how to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC029 Prepare stocks, sauces and soups

This unit teaches you how to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC041 Produce cakes, pastries and breads

This unit teaches you how to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods under the guidance of more senior chefs.

SITHKOP013 Plan cooking operations

This unit teaches you the skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes. Food production can be for any type of cuisine and food service style. It may include Asian cookery, patisserie products and bulk-cooked foods.

SITHPAT016 Produce desserts

This unit teaches you the skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. It applies to patissiers who usually work under the guidance of more senior pastry chefs.

SITXINV006 Receive, store and maintain stock

This unit teaches you the skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

SITHCCC025 Prepare and present sandwiches 

This unit teaches you the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.

SITHCCC026 Package prepared foodstuffs 

This unit teaches you the skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

SITHCCC040 repare and Serve Cheese 

This unit teaches you how to safely use commercial kitchen equipment to prepare a range of different food types, within general food preparation tasks in hospitality and catering organisations. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

SITHASC024 Prepare Asian salads 

This unit teaches you the skills and knowledge required to prepare salads, including sauces, dressings and accompaniments for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

This unit teaches you how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC031 Prepare vegetarian and vegan dishes

This unit teaches you how to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods under close supervision and guidance of more senior chefs.

SITHCCC035 Prepare poultry dishes

This unit teaches you how to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods under the guidance of more senior chefs.

SITHCCC036 Prepare meat dishes

This unit teaches you how to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs. 

SITHCCC037 Prepare seafood dishes

This unit teaches you how to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods under the guidance of more senior chefs.

SITHCCC042 Prepare food to meet special dietary requirements

This unit teaches you how to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements, under the guidance of more senior chefs.

SITHCCC043 Work effectively as a cook

This unit teaches you the skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen, under the guidance of more senior chefs.

SITHKOP012 Develop recipes for special dietary requirements

This unit teaches you the skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to identify the dietary requirements of customers, develop recipes to meet those requirements, cost recipes and to monitor and evaluate the success of recipe performance.

SITXFSA008 Develop and implement a food safety program

This unit teaches you the skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow. A food safety program would most commonly be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

Please note; Timetables are subject to change.

Workshop
During this time your mentor will deliver planned training sessions which are aimed to give you introductory project management skills and knowledge. Activities may include presentations, group work, interactive games or a range of other hands on and engaging experiences.

Collaborate (facilitated learning & project work)
During this facilitated time, you will work collaboratively with your project team, or complete independent research tasks that have been delivered in the workshop sessions. You will practice skills that you have been taught by your mentor.

Practical
During this session, you will practice demonstrating required skills in a real and simulated work environment.

Canvas (Learner Management System)
Canvas is your online learning portal. Within this platform, you will be able to access your course learning materials, assessment requirements, and marked submissions. You will also be able to communicate with your Mentor within this platform, outside of timetabled hours. The system is user friendly and will help keep you on track throughout your studies.

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