CRICOS Code: 109580C

Overview

Australian_Qualifications_Framework

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 organizations 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.

No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

The latest release of the qualification and packaging rules can be found at the following link:Ā https://training.gov.au/Training/Details/SIT40521

Career Outcomes

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

Get a Free Course Guide

Course at a Glance

Durationā€‹

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:

  • 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.Ā  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.

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.

SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXCOM010 ManageĀ conflict
SITXFIN009 Manage finances within aĀ budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manageĀ people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor workĀ operations
SITXWHS007 Implement and monitor work health and safetyĀ practices

Electives

SITHCCC026* Package prepared foodstuffs
SITHCCC040* Prepare and serve cheese
SITHCCC038* Produce and serve food for buffets
SITXCCS014 Provide service to customers
BSBTWK501 Lead diversity and inclusion
SITXWHS006 Identify hazards, assess and control safety risks

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.

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available atĀ www.iie.edu.au

For international students, the granting of course credit may affect course fees as well as the duration of the course.

The result of an application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.

For any questions about course credit, contact us at the details shown below.

Work Placement arrangements

The unit SITHCCC043* Work effectively as a cook requires that students complete 48 service periods. This amounts to 192 hours based on a four-hour service period.

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.

Ā 

Delivery Mode

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

Delivery Location

IIE Main Campus
Level 1 & 2, 16-18 Wentworth Street
Parramatta, NSW 2150, Australia

IIE Tasmania Campus at Level 1, 116 Bathurst Street, Hobart, TAS 7000, Australia

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