CRICOS Course Code: 102963M

Overview

Australian_Qualifications_Framework

This qualification reflects the role of commercial 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.

https://training.gov.au/Training/Details/SIT40516

Career Outcomes

  • Chef
  • Chef De Partie
  • Sous Chef
  • Head Chef
  • Chef de cuisine
  • Chef Executif

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Course at a Glance

Duration​

78 week

Language

English

Assessments

Yes

Enrollment Fees

AUD $250 (non-RFD)

Course Fees

Total- AUD $ $21,000

Material Fees

AUD $750

International students must:

  • Be at least 18 years of age and have completed the equivalent of Year 12. (*see IIE international academic admission guide for academic entry requirement)
  • Participate in a course entry interview to determine suitability for the course and student needs.
  • Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or

Note that other English language tests such as PTE and TOEFL can be accepted.  You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays.Holidays are 3 weeks per term. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles.Additionally, workplace practices and environments are simulated and used to conduct skills-based assessments in accordance with unit requirements. The timing for this course will be advised in the Letter of Offer.
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
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
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Electives Units
SITXWHS002 Identify hazards, assess and control safety risks
SITXFIN004 Prepare and monitor budgets
BSBTWK201 Work effectively with others
SITXCCS006 Provide service to customers
BSBITU306 Design and produce business documents
BSBFIA401 Prepare financial reports
SITHIND002 Source and use information on the hospitality industry

Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:

  • Projects
  • Observations
  • Portfolios
  • Supervisor reports
  • Presentations
  • Report writing
  • Questioning (oral or written)

At the beginning of each unit, trainers will outline the assessment tasks that must be completed.

 

The unit SITHCCC020 Work effectively as a cook requires that students complete 48 service periods. This amounts to 192 hours based on a four hour service period.

The unit SITHKOP005 Coordinate cooking operations requires that students complete 12 service periods. This amounts to 48 hours based on a four hour service period. This unit may also be completed in the simulated training kitchen.

Work Placement arrangements

Prior to commencing the work placement, we will ensure that the workplace has all the facilities and equipment needed and we will also talk to your work placement provider about activities that you will complete.

For our early childhood courses, you are required to have a Working with Children Check which will be at your own cost.

For the CHC52015 Diploma of Community Services, you are required to have a Police Check which will be at your own cost.

We will provide you with detailed information about your placement once you start your course with us.

120 hours of work placement required.

Work Placement arrangements

Prior to commencing the work placement, we will ensure that the workplace has all the facilities and equipment needed and we will also talk to your work placement provider about activities that you will complete.

For our early childhood courses, you are required to have a Working with Children Check which will be at your own cost.

For the CHC30113 Certificate III in Early Childhood Education and Care , you are required to have a Police Check which will be at your own cost.

We will provide you with detailed information about your placement once you start your course with us.

Delivery Mode

15hrs face to face classroom-based
5 Hrs. Online Via Online Learning System
Workplace based

Delivery Location

IIE Main Campus at S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150

IIE Main Campus

S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Phone: 0061(02)88972125
Email: info@iie.edu.au | admission@iie.edu.au | international@iie.edu.au
Web: www.iie.edu.au

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