Overview
This program equips students to lead kitchen operations, manage staff, and create dining experiences, preparing them for roles like kitchen managers, head chefs, sous chefs, or food and beverage managers in hospitality.
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:
Note: Students with over a year relevant work experience but without the minimum qualification must complete institute course specific LLN test and achieve minimum score for each ACSF criteria.
Career Insights
Possible job titles include:
- Chef.
- Chef de partie.
- Sous chef.
- Head chef.
Delivery
Training is currently delivered blended which includes online learning and face-to-face classroom delivery.
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; Written Questions, Projects, Case Studies, Assignments, Demonstration / Observation and 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 |
|---|
| SITXFSA005 – Use hygienic practices for food safety |
| SITHCCC027 – Prepare dishes using basic methods of cookery |
| SITHCCC042 – Prepare food to meet special dietary requirements |
| SITHKOP010 – Plan and cost recipes |
| SITXFSA006 – Participate in safe food handling practices |
| SITHCCC023 – Use food preparation equipment |
| SITHCCC028 – Prepare appetisers and salads |
| SITHCCC036 – Prepare meat dishes |
| SITHCCC043 – Work effectively as cook |
| SITHCCC035 – Prepare poultry dishes |
| SITHCCC037 – Prepare seafood dishes |
| SITHCCC041 – Produce cakes, pastries and breads |
| SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 – Prepare vegetarian and vegan dishes |
| SITHPAT016 – Produce desserts |
| SITHKOP029 – Prepare stocks, sauces and soups |
| SITXINV006 – Receive, store and maintain stock |
| SITXWHS007 – Implement and monitor work health and safety practices |
| SITHKOP012 – Develop recipes for special dietary requirements |
| SITHKOP015 –Design and cost menu |
| SITXMGT004 – Monitor work operations |
| SITHKOP013 – Plan cooking operations |
| SITXCOM010 – Manage conflict |
| SITXHRM008 – Roster staff |
| SITXFIN009 – Manage finances within a budget |
| SITXFSA008 – Develop and implement a food safety program |
| SITXHRM009 – Lead and manage people |
| Elective Units |
|---|
| SITHCCC039 – Produce pate and terrines |
| SITHCCC040 – Prepare and serve cheese |
| SITHASC022 – Prepare Asian stocks and soups |
| SITHCCC038 – Produce and serve food for buffets |
| SITHKOP009 – Clean kitchen premises and equipment |
| SITXCCS014 – Provide service to customers |
| SITHCCC043 – Work effectively as a cook |
| SITHKOP013 – Plan cooking operations |
Work Placement
Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given the option to select their workplace provided the workplace meets the institute’s 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 20 weeks and above their 20 hours of regularly scheduled classes.
Course requires the completion of the following 35 Units (including 27 Core and 8 Electives)
Fees and Intake Dates
For fees and intake dates, please click here for more information.