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.
33 units must be completed:
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
|
Core Units |
|
|
National Course Code |
Unit Name |
|
BSBDIV501 |
Manage diversity in the workplace |
|
BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
|
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 |
Course charges for each qualification delivered in a Traineeship arrangement will be charged at the prescribed rate of $3.25 per nominal hour commenced, and each unit of competency in each course has a nominal hour allocated to it. Please CLICK HERE for each unit of competency’s nominal hour allocation and multiply by the prescribed rate, currently at $3.25. Any unit commenced will be charged to the student or employer if engaged in workplace training in compliance of the VET FEES & CHARGES POLICY 2021
Example: SITXWHS101 Participate in safe work practices = 15 nominal hours = $48.75
Course charges vary due to the electives selected and units will be charged once commenced at yearly nominal rate fee
Contact info@tiawa.com.au or call 1300 60 62 67 for any course you wish to review for yourself or your workplace and relevant charges.
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as student service and resource fees.
RPL is a form of assessment that acknowledges skills and knowledge gained through:
• Formal training conducted by industry or education, Work experience & Life experience
The main principle of RPL focuses on the outcomes of learning rather than when or where the learning occurred. Evidence of competency is collected by the student and submitted to the nominated assessor and assessment is made based on the required industry standard within the relevant training package unit of competency. If you believe this may apply to you for any part of the course, then you should request an application kit during the enrolment process.
TIAWA recognises statements of attainments and qualifications issues by any another Registered Training Organisation within Australia.
