About this course

Entry Requirements

There are no entry requirements for this qualification. Language, Literacy and Numeracy support provided.

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. Individuals may work with some autonomy or in a team but usually under close supervision.   Course Entry Requirements
  • Completion of Year 10  OR
  • Mature age entry applicable
  • L : Reading and writing skills
  • L : Oral communication skills
  • N : Numeracy and mathematics skills
Learning Outcomes
  • Preparing breakfast items
  • Preparing a range of fast food items
  • Preparing a range of non-alcoholic drinks
  • Preparing sandwiches
  • Preparing appetisers and salads
  • Preparing hot and cold desserts
Employment Opportunities To enable students who have successfully completed the course to work in the following areas:
  • Breakfast Cook
  • Take-away Cook
  • Fast food Cook
Work Placement 40 hours work placement within a Hospitality industry is a compulsory component of this course. REACH for Training is responsible for the work placement: Insurance is provided.

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