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COURSE OVERVIEW
If you are an experienced industry professional, have the stamina and enjoy the fast pace of working in a kitchen, then this course is suitable for you. This course is designed to equip you to manage your own professional kitchen. You can learn so much from this qualification, the inspiration you get is brilliant, and it can help in moving forward your career.
You will learn preparing, cooking and presenting dishes within your speciality. Managing and training staff, helping and planning to develop new dishes and menus. Ensuring high standards of food hygiene and health and safety rules and regulations.
Campus
- Level 9, 120 Spencer Street, Melbourne VIC 3000
- The training kitchen location is at 47-51 Boundary Road, North Melbourne VIC 3051
COURSE DURATION
- 78 weeks full time study including work placement and term breaks
ENTRY REQUIREMENTS
- Minimum 18 years of age
- Completion of Year 11 or equivalent
- English level of at least IELTS 5.5 or equivalent
- Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course
Intakes
- April, July, October, January
COURSE STRUCTURE
To be awarded this qualification, competency must be achieved with total of Thirty-three (33) units, consisting of 26 Core Units and 7 Elective Units
There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.
- Unit Code
- Unit Title
- CORE UNITS
- BSBDIV501
- Manage diversity in the workplace
- BSBSUS401
- Implement and monitor environmentally sustainable work practices
- SITHCCC001
- Use food preparation equipment*
- SITHCCC005
- Prepare dishes using basic methods of cookery*
- SITHCCC006
- Prepare appetisers and salads*
- SITHCCC007
- Prepare stocks, sauces and soups*
- SITHCCC008
- Prepare vegetable, fruit, egg and farinaceous dishes*
- SITHCCC012
- Prepare poultry dishes*
- SITHCCC013
- Prepare seafood dishes*
- SITHCCC014
- Prepare meat dishes*
- SITHCCC018
- Prepare food to meet special dietary requirements*
- SITHCCC019
- Produce cakes, pastries and breads*
- SITHCCC020
- Work effectively as a cook*^
- SITHKOP001
- Clean kitchen premises and equipment*
- SITHKOP002
- Plan and cost basic menus
- SITHKOP004
- Develop menus for special dietary requirements
- SITHKOP005
- Coordinate cooking operations*^
- SITHPAT006
- Produce desserts*
- SITXCOM005
- Manage conflict
- SITXFIN003
- Manage finances within a budget
- Unit Code
- Unit Title
- CORE UNITS
- SITXFSA002
- Participate in safe food handling practices
- SITXHRM001
- Coach others in job skills
- SITXHRM003
- Lead and manage people
- SITXINV002
- Maintain the quality of perishable items*
- SITXMGT001
- Monitor work operations
- SITXWHS003
- Implement and monitor work health and safety practices
- Unit Code
- Unit Title
- ELECTIVE UNITS
- SITHCCC015
- Produce and serve food for buffets*
- SITHCCC003
- Prepare and present sandwiches*
- SITXINV001
- Receive and store stock
- BSBWOR203
- Work effectively with others
- SITXWHS001
- Participate in safe work practices
- SITXHRM002
- Roster staff
- HLTAID003
- Provide first aid
*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety
^ will be assessed including during work placement
Training Product Status: Current
Training Product Release Date:3 March 2016
Modes of Delivery
Classroom based
face-to-face training
Practical training in commercial training kitchen
Work placement training
(240 hours of compulsory work placement)
Assessment Methods
- Written tests
- projects
- log book / third party report
- observations
There is compulsory work placement for 240 hours for on the job practice and partial assessment for the following units:
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations
(Placement will be provided by the college)
CAREER OUTCOMES
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops
Possible job title includes
Chef
Chef de partie
PATHWAYS FROM THE QUALIFICATION
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management
FEES
Tuition Fee = $19,000
Material & Service Fee = $1,000
Knife Kits Fee=$300
Uniform Fee=$200
