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.


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


Core Units

Unit code
(Core - all units required)

Competency Name


Work effectively with others


Use food preparation equipment


Prepare dishes using basic methods of cookery


Use cookery skills effectively


Clean kitchen premises and equipment


Use hygienic practices for food safety


Maintain the quality of perishable items


Participate in safe work practices

Elective Units

Elective Units
(Elective - optional units)

Competency Name


Prepare and present sandwiches


Prepare appetisers and salads


Prepare stocks, sauces and soups


Prepare vegetable, fruit, egg and farinaceous dishes


Communicate in the workplace

Career Pathway