About the Course
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.
Delivery Method
Online Learning: (Domestic)
Online through E-Learning Platform
Virtual Zoom Class Sessions (2 hours/week)
Work Placement: 300 hours
Face to Face Delivery (International Students):
20 Hours Per week (Incl 300 Hours of work placement)
Work Placement in Australia: 300 hours
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
27 core units
6 elective units
Unit Code (Core) | Unit Title |
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, egg 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 |
Unit Code (Electives) | Unit Title |
SITHCCC026 | Package prepared foodstuffs |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC040 | Prepare and serve cheese |
SITXCCS014 | Provide service to customers |
SITXCCS015 | Enhance customer service experiences |
SITXWHS006 | Identify hazards and control safety |
Students who complete this course may gain work as a:
Sous Ched
Breakfast Chef
Chef de Partie
Chef
Students who have successfully completed SIT40521 Certificate IV in Kitchen Management may progress to study SIT50422 Diploma of Hospitality Management.
Entry Requirements: Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Evidence of successful completion of at least two (2) years (full-time equivalent)
study taught and assessed in English. OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Workplace Requirements:
Students will attend work placement at a café or restaurant.
Executive Chef
Akhilesh Singh
With more than 26 years of international hospitality experience across Australia, the UAE and India, Chef Akhilesh Singh brings world-class culinary leadership and practical industry knowledge to Culinary Career Australia.
