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
- Preparing appetizers, salads, stocks, sauces and soups
- Preparing vegetables, fruit, eggs and farinaceous dishes
- Selecting preparing and cooking poultry,seafood and meat
- Preparing hot and cold desserts, pastries,cakes and yeast goods
- Planning and preparing food for buffets
- 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:
- Cook
- Chef
- Sous Chef
- Chef de Partie
*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
BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
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
SITHPAT006
Produce desserts
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITXWHS001
Participate in safe work practices
Elective Units
Elective Units
(Elective - optional units)
Competency Name
BSBCMM201
Communicate in the workplace
HLTAID003
Provide first aid
SITXCCS006
Provide service to customers
SITHCCC003
Prepare and present sandwiches