Overview

This qualification is a higher-level vocational training program designed for individuals who wish to take on leadership and management roles within the hospitality industry. This program focuses on teaching students advanced culinary techniques, as well as skills in managing a commercial kitchen, including menu planning, cost control, staffing, and food safety. Graduates of the program will have the knowledge and expertise necessary to manage a kitchen operation and work effectively with a team of cooks and other kitchen staff. The program can lead to opportunities for advancement into management positions within the hospitality industry.

Duration

This is a 78 weeks full time course. Students may be able to enrol on a part-time basis. Please contact us to discuss part-time options.

Fees

Tuition Fees: $22,250
Course Language: English

Entry Requirements

  • Minimum 18 years of age
  • Be an Australian citizen/Permanent Resident or hold a valid visa for the duration (e.g. Subclass 500 - Student Visa)
  • Basic computing skills and have access to a modern computer with internet
  • Complete a test to assess your LLN- language, literacy and numeracy skills or have a valid English Language Test (i.e. IELTS or PTE).
  • A minimum overall score of 6 is required for candidates with IELTS with a minimum score of 5.5 in each band. Comparable PTE results will also be accepted.

Delivery Method

The course is delivered in class, and face-to-face. Students will be required to attend lectures in the designated campus

Students will also be required to have access to a computer/smartphone and internet in order to complete online reading modules and assessments.

Students must complete 33 units, 27 core and 6 elective, in order to be deemed competent.

Units Covered in this course

  • 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 Manage conflict
  • SITXFIN009 Manage finances within a 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 manage people
  • SITXINV006* Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITHCCC026* Package prepared foodstuffs
  • SITHCCC038* Produce and serve food for buffets
  • SITHCCC040* Prepare and serve cheese
  • BSBTWK501 Lead diversity and inclusion
  • SITXWHS006 Identify hazards, assess and control safety risks
  • BSBSUS211  Participate in sustainable work practices

Fees

Tuition Fees: $22,000

Non-Tuition Fees: $2,250

Total Fees: $24,250

Course Language: English