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 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. 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 Individuals with this qualification are able to perform roles such as:
  • 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.
Upon Completion of the qualification you may proceed to SIT30616 – Certificate III in Hospitality. Employment Opportunities
  • Cook
  • Chef
 

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