Course Description
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
- Chef
- Chef de Partie.
33 units must be completed:
-27 core units and 6 elective units, consisting of:
-3 units from Group A , 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
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, 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.
Academic Entry Requirements
Students must meet the following requirements and prerequisite to enter this course. Students must be of 18 years of age at the time of course commencement.
- 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
- SITHKOP010 Plan and cost recipes – Core
- SITHKOP012* Develop recipes for special dietary requirements – Core
- SITHKOP013* Plan cooking operations – Core
- SITHKOP015* Design and cost menus – Core
- SITHPAT016* Produce desserts – Core
- SITXCOM010 Manage conflict – Core
- SITXFIN009 Manage finances within a budget – Core
- SITXFSA005 Use hygienic practices for food safety – Core
- SITXFSA006 Participate in safe food handling practices – Core
- SITXFSA008* Develop and implement a food safety program – Core
- SITXHRM008 Roster staff – Core
- SITXHRM009 Lead and manage people – Core
- SITXINV006* Receive, store and maintain stock – Core
- SITXMGT004 Monitor work operations – Core
- SITXWHS007 Implement and monitor work health and safety practices – Core
- SITHCCC026* Package prepared foodstuff – Group A
- SITHCCC044* Prepare specialised food items – Group A
- SITXFSA007* Transport and store food – Group A
- SITHKOP011* Plan and implement service of buffets – Group A
- SITHKOP014 Plan catering for events or functions – Group A
- SITXINV007 Purchase goods – Elective
- SITXINV008 Control stock – Elective
- SITXWHS006 Identify hazards, assess and control safety risks – Elective
- SITXCCS014 Provide service to customers – Elective
- SITXCCS015 Enhance customer service experiences – Elective
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
Do you have your USI yet? All students of vocational and educational training are required by the Australian Government to have a Unique Student Identifier (USI). If you do not have a USI, we cannot issue your Certificate, Diploma, Advanced Diploma, Statement of Attainment or Transcript. A USI also gives you easy online access to your enrolment and results information. To register for your USI click here.
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