
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
This qualification provides pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or to run a small business in these sectors. Possible Job Titles include:
To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.
The tuition fee for the complete course is AUD 17,000.00.
At the time of enrolment the student has to pay AUD 18,000.00 [Tuition Fees (AUD 17000.00) + Enrollment Fees (AUD 200) + Material Fees (AUD 800)]
The assessment process will include oral, written and practical presentations, and real life simulations.
Aims of Faculty of Business
Unit Code | Units of competency | Core/Elective |
SITHCCC023 | Use food preparation equipment | Core |
SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
SITHCCC028 | Prepare appetisers and salads | Core |
SITHCCC029 | Prepare stocks, sauces and soups | Core |
SITHCCC041 | Produce cakes, pastries and breads | Core |
SITXFSA005 | Use hygienic practices for food safety | Core |
SITXFSA006 | Participate in safe food handling practices | Core |
SITHCCC038 | Produce and serve food for buffets | Elective |
SITXHRM007 | Coach Others in Job Skills | Elective |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
SITHCCC035 | Prepare poultry dishes | Core |
SITHCCC036 | Prepare meat dishes | Core |
SITHCCC037 | Prepare seafood dishes | Core |
SITHCCC042 | Prepare food to meet special dietary requirements | Core |
SITHCCC043 | Work effectively as a cook | Core |
SITHKOP010 | Plan and cost recipes | Core |
SITHPAT016 | Produce desserts | Core |
SITXINV006 | Receive, store and maintain stock | Core |
SITHCCC026 | Package prepared foodstuffs | Elective |
SITXCCS014 | Provide service to customers | Elective |
SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
SITHCCC040 | Prepare and serve cheese | Elective |
SITXCOM007 | Show social and cultural sensitivity | Elective |
SITXHRM009 | Lead and manage people | Core |
SITXCOM010 | Manage conflict | Core |
SITXMGT004 | Monitor work operations | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXHRM008 | Roster staff | Core |
SITHKOP012 | Develop recipes for special dietary requirements | Core |
SITHKOP013 | Plan cooking operations | Core |
SITHKOP015 | Design and cost menus | Core |
SITXFSA008 | Develop and implement a food safety program | Core |
Melbourne Campus
Level 5&6, 501 Latrobe St,
Melbourne, VIC 3000
Australia
Bentleigh Campus
9 Nicholson St,
Bentleigh, VIC 3204
Australia
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