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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, caf s, 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.
104 Weeks equating to 94 study weeks plus 10 weeks for holidays
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
|Number of Weeks||
|Workplace Visits||2 hours per visit||44 visits||88|
3 hours per week
|Supervised Workplace Hours||8 hours per week||94 weeks||752|
|Contact by Trainer & Assessor||1 hour per week||94 weeks||94|
- BSBWOR203 Work effectively with others
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC011 Use cookery skills effectively
- SITHKOP001 Clean kitchen premises and equipment
- SITXFSA001 Use hygienic practices for food safety
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
- TLIE1005 Carry out basic workplace calculations
- SITXCCS003 Interact with customers
- SITHCCC002 Prepare and present simple dishes
- SITXCOM002 Show social and cultural sensitivity
- SITHCCC003 Prepare and present sandwiches
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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