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 as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. The qualification is suitable for an Australian apprenticeship pathway.
Learning Outcomes:
  • 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
    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:
  • Cook
  • Chef
  • Sous Chef
  • Chef de Partie
Work Placement: No work placement is required for this qualification

*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

Career Pathway