* Resource
All applicants must be over 18 years of age
Academic equivalent – Year 10+ (Certificate IV and Diploma) / Year 12+(Advanced Diploma)
Upper Intermediate English skills
Literacy Language and Numeracy Test designed by GIC
IELTS 6.0+ (if required)
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.
This includes 48 service periods in a commercial kitchen where you will gain the skills to work as a chef or chef de partie.
Mode of Study: Practical sessions, face-to-face workshops and self-paced workbooks
CRICOS Code: 107055G
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Unit Code,
Manage diversity in the workplace
Implement and monitor environmentally sustainable work
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, pasteries and breads
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Provide First Aid
Receive and store stock
Create and use spreadsheets
Provide service to customers
Roster staff
Identify hazards, assess and control safety risks
Sources and use information on the hospitality industry
Pathway: Upon completion of this qualification, students can continue their studies with a SIT50416 Diploma of Hospitality Management
chef
chef de partie
OSHC: 530 ($) per year
