CRICOS Code: 093951E
Duration: 52 weeks (48 weeks face to face study + 4 weeks holiday break)
- Parramatta Campus (Sydney)
- Southport Campus (Gold Coast)
There is no specified entry requirement for this course as per BSB training package.
Please refer to the “Course Entry Requirements” for English language proficiency, academic and other entry requirements.
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
There are twenty one (21) core units specified for this qualification:
SITXFSA001 – Use hygienic practices for food safety
SITHCCC005 – Prepare dishes using methods of cookery
SITXFSA002 - Participate in safe food handling practices
SITXWHS001 - Participate in safe work practices
SITHKOP001 - Clean kitchen premises and equipment
SITHCCC001 - Use food preparation equipment
BSBSUS201 - Participate in environmentally sustainable work practices
SITHKOP002 - Plan and cost basic menus
SITHCCC006 - Prepare appetisers and salads
SITHCCC007 - Prepare stocks, sauces and soups
SITHCCC008 - Prepare vegetables, fruits, egg and farinaceous dishes
SITHCCC013 - Prepare seafood dishes
SITHCCC014 - Prepare meat dishes
SITHCCC012 – Prepare poultry dishes
SITXINV002 - Maintain the quality of perishable items
SITHCCC019 - Produce cakes, pastries and breads
SITHPAT006 - Produce desserts
SITHCCC018 - Prepare food to meet special dietary requirements
BSBWOR203 – Work effectively with others
SITXHRM001 - Coach others in job skills
SITHCCC020 - Work effectively as a cook
The following electives have been selected for inclusion. These units were chosen after consideration of the training package guidelines and industry feedback.
SITHCCC003 - Prepare and present sandwiches
SITXWHS002 – Identify hazards, assess and control safety risks
SITXCOM002 - Show social and cultural sensitivity
SITXCCS006 – Provide service to customers