Duration
Full Time | 3 Years
Part Time | 6 Years
Fees
$12,500
Summary
Details
Units of Competency
| Type | Code | Name | |
|---|---|---|---|
|
Core
SITHCCC023
Use food preparation equipment
|
Core | SITHCCC023 | Use food preparation equipment |
|
Core
SITHCCC027
Prepare dishes using basic methods of cookery
|
Core | SITHCCC027 | Prepare dishes using basic methods of cookery |
|
Core
SITHCCC028
Prepare appetisers and salads
|
Core | SITHCCC028 | Prepare appetisers and salads |
|
Core
SITHCCC029
Prepare stocks, sauces and soups
|
Core | SITHCCC029 | Prepare stocks, sauces and soups |
|
Core
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
|
Core | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
|
Core
SITHCCC031
Prepare vegetarian and vegan dishes
|
Core | SITHCCC031 | Prepare vegetarian and vegan dishes |
|
Core
SITHCCC035
Prepare poultry dishes
|
Core | SITHCCC035 | Prepare poultry dishes |
|
Core
SITHCCC036
Prepare meat dishes
|
Core | SITHCCC036 | Prepare meat dishes |
|
Core
SITHCCC037
Prepare seafood dishes
|
Core | SITHCCC037 | Prepare seafood dishes |
|
Core
SITHCCC041
Produce cakes, pastries and breads
|
Core | SITHCCC041 | Produce cakes, pastries and breads |
|
Core
SITHCCC042
Prepare food to meet special dietary requirements
|
Core | SITHCCC042 | Prepare food to meet special dietary requirements |
|
Core
SITHCCC043
Work effectively as a cook
|
Core | SITHCCC043 | Work effectively as a cook |
|
Core
SITHKOP009
Clean kitchen premises and equipment
|
Core | SITHKOP009 | Clean kitchen premises and equipment |
|
Core
SITHKOP010
Plan and cost recipes
|
Core | SITHKOP010 | Plan and cost recipes |
|
Core
SITHPAT016
Produce desserts
|
Core | SITHPAT016 | Produce desserts |
|
Core
SITXFSA005
Use hygienic practices for food safety
|
Core | SITXFSA005 | Use hygienic practices for food safety |
|
Core
SITXFSA006
Participate in safe food handling practices
|
Core | SITXFSA006 | Participate in safe food handling practices |
|
Core
SITXHRM007
Coach others in job skills
|
Core | SITXHRM007 | Coach others in job skills |
|
Core
SITXINV006
Receive, store and maintain stock
|
Core | SITXINV006 | Receive, store and maintain stock |
|
Core
SITXWHS005
Participate in safe work practices
|
Core | SITXWHS005 | Participate in safe work practices |
|
Elective
BSBSUS211
Participate in sustainable work practices
|
Elective | BSBSUS211 | Participate in sustainable work practices |
|
Elective
SITHCCC025
Prepare and present sandwiches
|
Elective | SITHCCC025 | Prepare and present sandwiches |
|
Elective
SITHCCC026
Package prepared foodstuffs
|
Elective | SITHCCC026 | Package prepared foodstuffs |
|
Elective
SITHCCC032
Produce cook-chill and cook-freeze foods
|
Elective | SITHCCC032 | Produce cook-chill and cook-freeze foods |
|
Elective
SITHCCC033
Re-thermalise chilled and frozen foods
|
Elective | SITHCCC033 | Re-thermalise chilled and frozen foods |
|
Elective
SITHCCC040
Prepare and serve cheese
|
Elective | SITHCCC040 | Prepare and serve cheese |
|
Elective
SITXINV007
Purchase goods
|
Elective | SITXINV007 | Purchase goods |
|
Elective
SITXWHS006
Identify hazards, assess and control safety risks
|
Elective | SITXWHS006 | Identify hazards, assess and control safety risks |
Delivery Model
Blended Option: Learning & Theory assessment online and practical face to face training.
Face to Face Option: Learning and Assessment face to face.
Delivery Locations
Workplace Delivery
Entry requirements
As part of the enrolment process, you will need to undertake a Language, Literacy and Numeracy (LLN) and Digital Literacy indicator Assessment. This assessment is used for reviewing your suitability for this course.
The minimum level required for entry to this Course is:
Reading: 3
Writing: 3
Oral Communication: 3
Numeracy: 3
Digital Literacy: 3
Duration
Full Time | 3 Years
Part Time | 6 Years
What resources do I need?
- Laptop/Computer with Internet access
- Workplace documentation
- Access to stock received
- Cleaning equipment and Material
- PPE
- Industry relevant tools and equipment including, but not limited to, tools and equipment for:
- Food preparation
- Cooking
- Serving
- Storing
- Cleaning
- Safety
- Provisional Protective Equipment (PPE)
- Hygiene practices
- Relevant food safety plans
- Relevant standard recipes
- Access to relevant organisation documentation
- Access to ingredients for relevant standard recipes
Course Outcome
Students who are deemed competent in all units of competency will receive a Qualification and Students who are deemed competent in some units of competency only within this course will receive a Statement of Attainment recognised under the Australian Qualifications Framework. This certification is nationally recognised. The Qualification or Statement is issued by Australian Trade Training College (RTO 31399)
Career Opportunities
The following employment pathways may be available to students who complete this qualification:
- Commercial cook
- Bistro and Café cook
Support and Wellbeing Services
Where a student has a disability or learning difficulty, assessors will apply Australian Trade Training College reasonable adjustment to ensure that the student is not presented with artificial barriers to progress in the course. Reasonable adjustments may include the use of adaptive technology, educational support, verbal assessment, etc.
We will provide support to each student’s individual needs, providing additional educational and wellness support required for the student to meet the requirements of their training course.
Terms and Conditions
Please review our student handbook and policies prior to applying for this course:
Student Handbook
Privacy Notice
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