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. Possible job titles include: • Chef • chef de partie. No occupational licensing, certification or specific legislative requirements apply to this qualification.
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
33 units must be completed:
27 core units
6 elective units, consisting of:
3 units from Group A below
3 units from the electives listed below or from any current endorsed Training Package or accredited course.
|Code||Unit 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|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC043*||Work effectively as a cook||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITHKOP012*||Develop recipes for special dietary requirements||Core|
|SITHKOP013*||Plan cooking operations||Core|
|SITHKOP015*||Design and cost menus||Core|
|SITXFIN009||Manage finances within a budget||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXFSA008*||Develop and implement a food safety program||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITHCCC039*||– Produce pates and terrines||Elective|
|SITHCCC044*||Prepare specialised food items||Elective|
|BSBSUS211||Participate in sustainable work practices||Elective|
|SITHKOP014*||Plan catering for events or functions||Elective|
|SITXCOM007||Show social and cultural sensitivity||Elective|
|SITXCCS015||Enhance customer service experiences||Elective|
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.