* Material Fee
⋅ Satisfactory completion of Year 11 or equivalent schooling and be at least 17 years of age
⋅ Participate in a suitability interview for your chosen qualification
The English language entry requirement for this courses is IELTS: 5.5 overall with no band less than 5 or equivalent.
Qualifications recognised by AHTS as equivalent to an IELTS 5.5 overall score upon completion are as published on AHTS official website.
Students require:
⋅ personal computer capable of being connected to the internet using a WiFi connection
⋅ personal email address
⋅ a mobile phone
⋅ Microsoft Office suite of programs
⋅ microphone and camera compatible or inclusive within personal computer
⋅ home access to the internet, with good speed to be able to do conference video calls
⋅ Zoom software installed
⋅ Full commercial cookery uniform (included in material fee)
⋅ Full knife kit (included in material fee)
Special Requirements:
The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours; and 12 shifts (Complete 12 service periods), equivalent to approximately 80 hours, to be undertaken in AHTS training café, AHTS function and/ or approved workplace.
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.
CRICOS Code: 095104F
More info: Click here
CORE
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 (min. 48 work
placement shifts required)
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations (min.12 work placement shifts required)
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety Practice
ELECTIVES
SITHCCC003 Prepare and present sandwiches
SITHCCC017 Handle and serve cheese
SITHIND002 Source and use information on the hospitality
SITXINV001 Receive and store stock
SITHFAB002 Provide responsible service of alcohol
SITXCCS007 Enhance customer service experiences
BSBWRT401 Write complex documents
Study Pathways
Direct entry to SIT50416 – Diploma of Hospitality Course which leads to credit with our university partners in Australia
This qualification provides a pathway to work as a commercial chef in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Possible job titles include, but not limited to:
• Chef
• Chef de partie
OSHC: 530 ($) per year
