This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in organisations such as restaurants, clubs, pubs, cafes and coffee shops. 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:
3 units must be completed:
14 core units
19 elective units, consisting of:
1 unit from Group A
1 unit from Group B
11 units from Group C
6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
|Unit Code / Unit Title||Core/Electives|
|SITXGLC002 Identiy and manage leagal risk and comply with law||Core|
|SITXFIN009 – Manage finances within a budget||Core|
|SITXMGT004 Monitor work operations||Core|
|SITXHRM009 – Lead and manage people||Core|
|SITXCCS016 Develop and manage quality customer service practices||Core|
|SITXMGT005 Establish and conduct business relationships||Core|
|SITXFIN010 Prepare and monitor budgets||Core|
|SITXHRM0012 Monitor staff performance||Core|
|BSBFIN601 – Manage organisational finances||Core|
|BSBOPS601 – Develop and implement business plans||Core|
|SITXHRM010 – Recruit, select and induct staff||Core|
|SITXMPR014 – Develop and implement marketing strategies||Core|
|SITXFIN011 – Manage physical assets||Core|
|SITXWHS008 – Establish and maintain a work health and safety system||Core|
|SITXFSA006 – Participate in safe food handling practices||Electives|
|BSBTWK501 – Lead diversity and inclusion||Electives|
|SITXCOM010 – Manage conflict||Electives|
|SITHIND006 – Source and use information on the hospitality industry||Electives|
|SITXFSA005 – Use hygienic practices for food safety||Electives|
|BSBOPS502 – Manage business operational plans||Electives|
|SITHCCC029* – Prepare stocks, sauces and soups||Electives|
|SITHCCC027* Prepare dishes using basic methods of cookery||Electives|
|SITHCCC023* Use food preparation equipment||Electives|
|SITHCCC028* – Prepare appetisers and salads||Electives|
|SITHCCC036* – Prepare meat dishes||Electives|
|SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes||Electives|
|SITHCCC035* Prepare poultry dishes||Electives|
|SITHCCC042* – Prepare food to meet special dietary requirements||Electives|
|SITHCCC025* – Prepare and present sandwiches||Electives|
|SITHCCC037* – Prepare seafood dishes||Electives|
|SITHCCC041* – Produce cakes, pastries and breads||Electives|
|SITHPAT016* – Produce desserts||Electives|
|SITHCCC043* Work effectively as a cook||Electives|
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.