* material fee
Students must be over 18 years of age at the time of course commencement.Students must secure an appropriate visa that allows them to study in an Australian Registered Training Organisation prior to course commencement.
Academic Entry Requirements
To gain admission into this course, students must have successfully completed year 11 or secondary studies in their home country equivalent to Australian Year 11*.
(*Subject to the assessment level of that country and the course undertaken there. For more information please visit Ashton College’s website.)
English Requirement
International Students applying for this qualification must have a minimum English language proficiency of IELTS 5.5 (overall band) or an equivalent exam result recognised by the Department of Home Affairs.
Other equivalent English language proficiency level is deemed one of the following:
International English Language Testing System
Minimum test score: 5.5
Minimum test score where combined with at least 10 weeks ELICOS: 5
Minimum test score where combined with at least 20 weeks ELICOS: 4.5
*Test of English as a Foreign Language (TOEFL) paper based
Minimum test score: 527
Minimum test score where combined with at least 10 weeks ELICOS: 500
Minimum test score where combined with at least 20 weeks ELICOS: 450
TOEFL internet based test
Minimum test score: 46
Minimum test score where combined with at least 10 weeks ELICOS: 35
Minimum test score where combined with at least 20 weeks ELICOS: 32
Cambridge English: Advanced (Certificate in Advanced English)
Minimum test score: 162
Minimum test score where combined with at least 10 weeks ELICOS: 154
Minimum test score where combined with at least 20 weeks ELICOS: 147
Pearson Test of English Academic
Minimum test score: 42
Minimum test score where combined with at least 10 weeks ELICOS: 36
Minimum test score where combined with at least 20 weeks ELICOS: 130
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
More info: Click here
Unit title
Use hygienic practices for food safety**
Use food preparation equipment*
Prepare dishes using basic methods of cookery*
Prepare appetisers and salads*
Prepare stocks, sauces and soups*
Prepare vegetable, fruit, egg and farinaceous dishes*
Prepare poultry dishes*
Prepare seafood dishes*
Prepare meat dishes*
Prepare food to meet special dietary requirements*
Produce cakes, pastries and breads*
Plan and cost basic menus
Produce desserts*
Participate in safe food handling practices
Work effectively as a cook*^
Coach others in job skills
Maintain the quality of perishable items*
Participate in safe work practices
Source and use information on the hospitality industry
Identify hazards, assess and control safety risks
Receive and store stock
Develop menus for special dietary requirements*
Students who successfully complete this qualification may progress onto:
SIT50416 Diploma of Hospitality Management
It is an assessment requirement of the unit SITHCCC020 Work effectively as a cook for students to safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover:
breakfast
dinner
lunch
special function
Work placements are usually arranged by the students themselves. Students will access an actual workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, hotels, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
Service periods in the workplace must include breakfast service, lunch service, dinner service or special function Multiple service periods may be completed in organisations that provide food service all day. One service period is defined as lasting no less than 4 hours. Where a student works in any one day for more than 8 hours this is defined as 2 service periods. Service periods lasting for more than 4 hours but less than 8 hours are defined as one service period. The total minimum hours of work placement are 192 hours of service delivery.
In the event where a student cannot secure a work placement Ashton College will help them secure and arrange work placements through a third party which would incur an additional fee. The pricing structure of the cost will be up to the discretion of individual agents. Students must access a functioning workplace with a commercial kitchen that serves customers to address the requirements of this unit.
OSHC: 530 ($) AUD per year
