Course details
CRICOS course code:
Level of study:
Summary
The qualification is suited for individuals who wish to expand their knowledge and skills and enter the hospitality industry in the cookery sector. This qualification would apply to individuals who are seeking the role of commercial cooks who have a supervisory or team leading role in the kitchen. They would operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Conversely, it may also apply to those with less or no vocational experience, but who possess some hospitality skills and knowledge that they would like to develop in order to create further educational and employment opportunities.
This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.
Career Opportunities
Possible job roles relevant to this qualification include:
Chef
Chef de partie
Course Structure
Students will need to complete the following units of competencies to attain the qualification.
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
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
SITXFSA001: Use hygienic practices for food safety
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
Elective units:
BSBSUS201: Participate in environmentally sustainable work practices
BSBWOR203: Work effectively with others
SITHCCC003: Prepare and present sandwiches
SITHIND002: Source and use information on the hospitality industry
SITHKOP001: Clean kitchen premises and equipment
SITXCOM002: Show social and cultural sensitivity
SITXWHS001: Participate in safe work practices
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Course opportunities
Tuition Fees (AUD $):
Start date:
Duration:
Study mode:
Address
Australia
Tuition Fees (AUD $):
Start date:
Duration:
Study mode:
Address
Australia
Tuition Fees (AUD $):
Start date:6
Duration:
Study mode:
Address
Australia
Entry criteria
Academic
A candidate must be a minimum age of 18 year & above AND
Completed the equivalent of Australian Year 11/12 or Certificate III or higher
English requirements
International students applying either off-shore or on-shore will require:
IELTS:
A minimum IELTS (General/Academic) test score of 5.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
PTE:
A minimum PTE (Academic) test score of 36 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
Cambridge English:
A minimum Cambridge English test score of 154 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
