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)**
    ** For Traineeship / Apprenticeship programs, employer(s) are responsible for all relevant police checks.

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.
Learning Outcomes:
  • Preparing a range of fast food items
  • Preparing sandwiches
  • Preparing appetizers and salads
  • Knowledge of hygienic food safety practices
    For a detailed outline on the learning outcomes of this qualification, please visit www.training.gov.au
Learner Commitment: In order to undertake this qualification, the learner commitment is expected to be at a minimum of 35-45 hours a week. This includes:
  • Face to Face Classroom
  • Homework and Self-study
  • Work Placement hours
  • Assignment activities
  • Assessment time
*The above mentioned hours may vary based on the learner’s recognition of prior learning and competencies

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
Work Placement: 40 hours minimum work placement within a Hospitality industry is a compulsory component for this course. Work Placement Insurance will be provided by REACH for Training.

*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

Career Pathway