COURSE DESCRIPTION
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
- breakfast cook
- catering assistant
- fast food cook
- sandwich hand
- takeaway cook.
13 units must be completed:
7 core units and 6 elective units, consisting of:
-4 units from Group A, Group B or Group C below
-2 units from Group A, Group B, Group C or Group D below.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
104 Weeks equating to 94 study weeks plus 10 weeks for holidays
Various intake and start dates available. Call us or Contact Us.
Traineeship – full-time, part-time, or school-based.
School-based apprenticeships and traineeships (SATs) allow school students to work for an employer, as paid employees, and undertake training towards a qualification, whilst studying towards their Queensland Certificate of Education and/or Overall Position (OP) score. Trainees complete this qualification and learn skills at work.
Please contact us for course fees.
There are no formal entry requirements for this qualification, as per the training package. However, domestic students will need to have access to a suitable workplace for traineeship, which will need to be approved by the RTO prior to accepting enrolment.
Learners should be aged 14 years or over, demonstrate a LLN Proficiency or equivalent have a minimum of 10 – 12 years of education. Reasonable computer skills and access to email and internet are strongly recommended.
| Course Schedule: Total duration = 52 weeks; Total holiday time = 5 weeks | |||
|
Type of Training |
Time | Number of Weeks |
Hours |
| Workplace Visits | 2 hours per visit | 44 visits | 88 |
|
Classroom Delivery |
3 hours per week |
94 weeks |
282 |
| Supervised Workplace Hours | 8 hours per week | 94 weeks | 752 |
| Contact by Trainer & Assessor | 1 hour per week | 94 weeks | 94 |
|
Total Hours | 1216 | ||
- SITHCCC023* Use food preparation equipment – Core
- SITHCCC027* Prepare dishes using basic methods of cookery – Core
- SITHCCC034* Work effectively in a commercial kitchen – Core
- SITHKOP009* Clean kitchen premises and equipment – Core
- SITXFSA005 Use hygienic practices for food safety – Core
- SITXINV006* Receive, store and maintain stock – Core
- SITXWHS005 Participate in safe work practices – Core
- SITHCCC024* Prepare and present simple dishes – Group A
- SITHCCC025* Prepare and present sandwiches – Group A
- SITHCCC028* Prepare appetisers and salads – Group A
- SITXFSA006 Participate in safe food handling practices – Group A
- SITXCOM007 Show social and cultural sensitivity – Group D
- SITXCCS011 Interact with customers – Group D
Please contact us for a copy of Training and Assessment Strategy
The format for delivery/assessment is blended delivery which will include classroom and workplace-based delivery.
UNIQUE STUDENT IDENTIFIER
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