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:

• Chef
• Chef de Partie

To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.

• Age Requirement:
  Students must be of 18 years of age to apply.
• English Language Entry Requirements:
  An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course..
• Pre-Training Review
  Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.

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

• Enhance student learning through a wide variety of methods.
• Develop competencies for the pursuit of further academic work and success in the world of business.
• Foster an understanding of global situations and influences and an appreciation of the values and perspectives of other cultures and societies.

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

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 with detailed 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.

If a student is not able to meet the minimum entry requirements but considers 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.