Course Description
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
Job roles
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Possible job title includes:
- Cook
25 units must be completed:
20 core units and 5 elective units, consisting of:
-3 units from Group A or Group B below
-2 units from Group A, Group B or Group C below.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
This qualification is suitable for an Australian Apprenticeship pathway.
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, but they must meet English and academic entry requirements.
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 and have a minimum of 10 – 12 years of education (AQF Level 2 Graduate).
Reasonable computer skills and access to email and internet are strongly recommended
- SITHCCC023* Use food preparation equipment – Core
- SITHCCC027* Prepare dishes using basic methods of cookery – Core
- SITHCCC028* Prepare appetisers and salads – Core
- SITHCCC029* Prepare stocks, sauces and soups – Core
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes – Core
- SITHCCC031* Prepare vegetarian and vegan dishes – Core
- SITHCCC035* Prepare poultry dishes – Core
- SITHCCC036* Prepare meat dishes – Core
- SITHCCC037* Prepare seafood dishes – Core
- SITHCCC041* Produce cakes, pastries and breads – Core
- SITHCCC042* Prepare food to meet special dietary requirements – Core
- SITHCCC043* Work effectively as a cook – Core
- SITHKOP009* Clean kitchen premises and equipment – Core
- SITHKOP010 Plan and cost recipes – Core
- SITHPAT016* Produce desserts – Core
- SITXFSA005 Use hygienic practices for food safety – Core
- SITXFSA006 Participate in safe food handling practices – Core
- SITXHRM007 Coach others in job skills – Core
- SITXINV006* Receive, store and maintain stock – Core
- SITXWHS005 Participate in safe work practices – Core
- SITHCCC025* Prepare and present sandwiches – Group A
- SITHCCC026* Package prepared foodstuff – Group A
- SITHCCC044* Prepare specialised food items – Group A
- SITXFSA007* Transport and store food – Group A
- SITXCOM007 Show social and cultural sensitivity – Group C
- SITXINV007 Purchase goods – Group C
- SITXWHS006 Identify hazards, assess and control safety risks – Group C
- SITXCCS014 Provide service to customers – Group C
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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