About the course

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become commercial cooks.

Career Opportunities

Employment outcomes resulting from the completion of this course may include the following roles

• Chef
• Chef de Partie

Entry Requirements

International students must satisfy the following conditions:

• An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent.
• 18 years and above with a High School Certificate (Year 12)

Duration

This course will be delivered over 75 weeks which comprises of 60 study weeks and 15 weeks of student break.

Delivery locations

* Choice Business College is currently not taking new enrolments for the Gold Coast Campus.

Delivery mode and Assessment

The course is delivered over 20 hours per week. The course includes two 7 hour days per week for practical training in a commercial kitchen and theory training room and  6 hours of online/distance course work.

All Choice Business College cookery programs have a requirement that students must gain work experience in the hospitality industry. All students are expected to accrue up to 240 hours / 8 weeks of practical placement experience.

Students will need to complete 48 complete food service periods in a workplace environment for the unit SITHCCC020 Work effectively as a cook. In addition, students are also required to complete 12 food service shifts for the unit SITHKOP005 Coordinate cooking operations, these shifts can be done within the 48 complete food service shifts. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s workplace log book.

Information regarding mandatory work placement.

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.

An average of 10-15 hours of self-study per week is also required in this course.

Course Structure

Total number of units = 33

Students will need to complete the following units of competencies to attain the qualification.

Core units:

• BSBTWK501 Lead diversity and inclusion
• BSBSUS411 Implement and monitor environmentally sustainable work practice
• 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

Elective units:

• BSBSUS211 Participate in sustainable work practices
• BSBTWK201 Work effectively with others
• SITHCCC003 Prepare and present sandwiches
• SITHIND002 Source and use information on the hospitality industry
• SITHKOP001 Clean kitchen premises and equipment
• SITXCOM002 Show social and cultural sensitivity
• SITXWHS001 Participate in safe work practices

Pathways

Upon successful completion of SIT40516 Certificate IV in Commercial Cookery the student may pursue SIT50416 Diploma of Hospitality Management.

Recognition of Prior Learning

We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.