Overview
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Eligible Students
Entry Requirements
Computer Requirements
You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:
Career Insights
Employment pathways from the Qualification.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – cook.
Delivery
- 100% Online
- Blended Learning
Assessments
Assessment will usually commence in the session following delivery. Students will be required to perform a range of assessment tasks including but not limited to the;
- Written Questions
- Project
- Case Studies
- Assignments
- Demonstration / Observation
- Role Plays
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Course Structure
| Core Units |
|---|
| SITXWHS005 – Participate in safe work practices |
| BSBSUS211- Participate in environmentally sustainable work practices |
| BSBTWK201 – Work effectively with others |
| 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, egg and farinaceous dishes |
| SITHCCC035 – Prepare poultry dishes |
| SITHCCC037 – Prepare seafood dishes |
| SITHCCC036 – Prepare meat dishes |
| SITHCCC042 – Prepare food to meet special dietary requirements |
| SITHCCC041- Produce cakes, pastries and breads |
| SITHCCC043 – Work effectively as a cook |
| SITHKOP009 – Clean kitchen premises and equipment |
| SITHKOP010 – Plan and cost basic menus |
| SITHPAT016 – Produce desserts |
| SITXFSA005 – Use hygienic practices for food safety |
| SITXFSA006 – Participate in safe food handling practices |
| SITXHRM007 – Coach others in job skills |
| SITXINV006 – Maintain the quality of perishable items |
| Elective Units |
|---|
| SITHKOP013 – Coordinate cooking operations |
| SITXCCS014 – Provide service to customers |
| SITXCOM007 – Show social and cultural sensitivity |
| SITXWHS006 – Identify hazards, assess and control safety risks |
Work Placement
Students must complete a minimum of 60 sessions (300 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.
Course requires the completion of the following 25 Units (including 21 Core and 4 Electives)
Fees
Full fee $6550
Payment Plans
Payment Options
Intake Dates
For the intake dates, please click here for more information.