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

  • Minimum 18 years of age at the time of commencement.

  • Successful completion of Australian Equivalent Year 12 qualification or higher.

  • Minimum IELTS score of 6.0 or equivalent.

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:

  • Access to a laptop/computer is preferred.

  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge.

  • For Windows: Windows 10, 4 Gb RAM installed (minimum).

  • For MAC: Mac OS X 10.13 or above.

  • Access to Word processing software, such as Microsoft Word.

  • Reliable internet connection.

  • Should have basic computer and MS Office skills (Word, Excel and PowerPoint).

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
SITXFSA005Use hygienic practices for food safety
SITHCCC027 – Prepare dishes using basic methods of cookery
SITHCCC042Prepare food to meet special dietary requirements
SITHKOP010 – Plan and cost recipes
SITXFSA006Participate in safe food handling practices
SITHCCC023Use food preparation equipment
SITHCCC028 – Prepare appetisers and salads
SITHCCC036  – Prepare meat dishes
SITHCCC043Work effectively as cook
SITHCCC035Prepare poultry dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and breads
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 – Prepare vegetarian and vegan dishes
SITHPAT016 – Produce desserts
SITHKOP029Prepare stocks, sauces and soups
SITXINV006Receive, store and maintain stock
SITXWHS007 – Implement and monitor work health and safety practices
SITHKOP012Develop recipes for special dietary requirements
SITHKOP015Design and cost menu
SITXMGT004 – Monitor work operations
SITHKOP013 – Plan cooking operations
SITXCOM010Manage conflict
SITXHRM008Roster staff
SITXFIN009Manage finances within a budget
SITXFSA008Develop and implement a food safety program
SITXHRM009Lead and manage people
Elective Units
SITHCCC039Produce pate and terrines
SITHCCC040Prepare and serve cheese
SITHASC022Prepare Asian stocks and soups
SITHCCC038Produce and serve food for buffets
SITHKOP009 –  Clean kitchen premises and equipment
SITXCCS014Provide service to customers
SITHCCC043Work 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.

Fees and Intake Dates

For fees and intake dates, please click here for more information.

CRICOS: 112170F
Campus: Sydney and Gold Coast
Duration: 78 weeks (6 terms)
Student: International

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