About this course
Entry Requirements
- USI (Unique Student Identifier) Number
- Mature age entry (18+)
- Initial skills assessment
- Valid and current email address
- National Police Check (Fee applies)**
Course
Overview:
This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops.
Possible Job Outcomes: Learners who have successfully completed the course are expected to find employment in the following positions:
*Please Note: The elective units selected are relevant to local industry requirements, the work outcome and the qualification level. The electives listed below are REACH for Training preferred electives
CENTRELINK APPROVAL NUMBER: 2P728
- Preparing a range of fast food items
- Preparing sandwiches
- Preparing appetizers and salads
- Knowledge of hygienic food safety practices
- Face to Face Classroom
- Homework and Self-study
- Work Placement hours
- Assignment activities
- Assessment time
Possible Job Outcomes: Learners who have successfully completed the course are expected to find employment in the following positions:
- Café Cook
- Breakfast Cook
- Fast Food Cook
- Sandwich Hand
- Take-away Cook
- Catering Assistant
*Please Note: The elective units selected are relevant to local industry requirements, the work outcome and the qualification level. The electives listed below are REACH for Training preferred electives
CENTRELINK APPROVAL NUMBER: 2P728
Core Units
Unit code
(Core - all units required)
Competency Name
BSBWOR203
Work effectively with others
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC011
Use cookery skills effectively
SITHKOP001
Clean kitchen premises and equipment
SITXFSA001
Use hygienic practices for food safety
SITXINV002
Maintain the quality of perishable items
SITXWHS001
Participate in safe work practices
Elective Units
Elective Units
(Elective - optional units)
Competency Name
SITHCCC003
Prepare and present sandwiches
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
BSBCMM201
Communicate in the workplace