PRE-REQUISITES:

(1) SITXFSA005 Use hygienic practices for food safety

(2) SITXFSA006 Participate in safe food handling

(3) SITHCCC027 Prepare dishes using basic methods of cookery

(4) SITHCCC042 Prepare food to meet special dietary requirements

(5) SITHKOP010 Plan and cost recipes

Unit Cluster 1 (9 weeks)

• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXINV001 Receive, store and maintain stock (1)
• SITXWHS007 Implement and Manage health and safety practices
• SITXWHS006 Identify hazards, assess and control safety risks
• SITXHRM002 Roster Staff
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations

Unit Cluster 2 (9 weeks)

• STHCCC023 Use food preparation equipment (1)
• SITHCCC027 Prepare dishes using basic methods of cookery (1)
• SITHCCC028 Prepare Appetisers and salads (1)
• SITHCCC029 Prepare stocks, sauces and soups (1)

Unit Cluster 3 (9 weeks)

• SITHFAB021 Provide responsible service of alcohol
• SITXCOM010 Manage Conflict
• SITXFSA008 Develop and implement a food safety program (1 & 2)
• SITXFIN009 Manage finances within a budget
• SITHCCC043 Work effectively as a cook (1 & 3)
• SITHKOP013 Plan cooking operations (1)

Unit Cluster 4 (4 weeks)

• SITHCCC030 Prepare vegetable, fruit, egg and farinaceous (1 & 3)
• SITHCCC031 Prepare vegetarian and vegan dishes (1 & 3)

Unit Cluster 5 (6 weeks)

• SITHCCC040 Prepare and serve cheese (1)
• SITHCCC039 Produce pates and terrines (1 & 3)
• SITHCCC042 Prepare food to meet special dietary requirements (1 & 3)

Unit Cluster 6 (11 weeks)

• SITHCCC044 Prepare specialised food items (1 & 3)
• SITHCCC035 Prepare poultry dishes (1 & 3)
• SITHCCC036 Prepare meat dishes (1 & 3)
• SITHCCC037 Prepare seafood dishes (1 & 3)

Unit Cluster 7 (5 weeks)

• SITHCCC041 Produce cakes, pastries and breads (1)
• SITHPAT016 Produce desserts (1)
• SITHKOP010 Plan and cost recipes

Unit Cluster 8 (7 weeks)

• SITHKOP012 Develop recipes for special dietary requirements (1,3,4 & 5)
• SITHKOP015 Design and cost menus (5)
• SITXINV007 Purchase goods

Kitchen & Management Skills (6 weeks)

• 3 Milestone Functions (Breakfast Buffet, 3 Course Plate Up & 5 Course Plate Up)

Duration

78 weeks [68 weeks study + 10 weeks break]

(27 Core units, 6 Electives, Total 33 Units)

Intake Dates

Please contact college staff for intake dates.

Entry Requirements

• English level evidence (Advanced level/IELTS 6.0/PTE overall 50)
• 18 years and above with a High School Certificate (Year 12)
• A verified copy of qualifications & transcripts is required to accompany your application
• Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status.

Study Requirement

SITHCCC043 unit requires completion of 48 shifts logbook during the course duration. It is recommended to commence logbook completion from the 3rd month of the course. Students must source their own work placement.

Regular logbooks check during the course period will occur as advised by the trainer. Fully completed Logbooks must be submitted a week prior to the course end dates.

Course Pathways

In this role commercial cooks 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. Qualification pathways include work in organisations such as restaurants, hotels, clubs, pubs, cares and coffee shops, or to run a small business in these sectors.

Students who successfully complete this course may continue with further study at Diploma or Advanced Diploma of Hospitality Management or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI. Individuals can also progress to other qualifications in any service industry field or advance to study at a university of their choice.

* Work experience and/or job placements are not guaranteed.

Career Outcomes

• Chef
• Chef de Partie

Fees

Please contact college staff for fees.