Delivered as a workplace based apprenticeship, this qualification is for those people wishing to work as a cook in a cafe or restaurant.
Course Structure
This course requires the successful completion of 25 units of competency – 21 core units and 4 electives
Cluster 1 Hygiene and Safety
SITHKOP001Clean kitchen premises and equipment
SITXFSA001 Use hygiene practices for food safety
SITXFSA002Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITXWHS001Participate in safe work practices
Cluster 2 Foundations of Cookery
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetables, eggs and farinaceous dishes
SITHCCC018 Prepare food to meet special dietary requirements
Cluster 3 Workplace Professionalism
SITXCOM005 Manage conflict (elective)
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
SITXHRM001 Coach others in job skills
Cluster 4 Advanced Cookery
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC020 Work effectively as a cook
SITHCCC021 Prepare specialised food items (elective)
Cluster 5 Patisserie and Desserts
SITHCC017 Handle and serve cheese (elective)
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
Cluster 6 Menus and Stock
SITHKOP002 Plan and cost basic menus
SITHINV001 Receive and store stock (elective)
Entry Requirements/Prerequisites
There are no prerequisites for entry to this qualification
Duration
18 – 24 months
Pathways to Further Study
Students wishing to become a chef can progress to SIT40516 Certificate IV in Commercial Cookery
Delivery Modes
Workplace based apprenticeship
Costs
$250 Enrolment Fee
$375 Resource Fee