Course Code: SIT20421
CRICOS Code: N/a
Duration: 6 months (full time)
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).
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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.
Additional information about Fees, Charges and Refund can be found here.
Graduates will have the ability to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, and schools.
This course requires the completion of 13 units of competency including 7 core units and 6 elective units.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Work effectively in a commercial kitchen
|Clean kitchen premises and equipment
|Use hygienic practices for food safety
|Receive, store and maintain stock
|Participate in safe work practices
|Participate in safe food handling practices
|Interact with customers
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, egg, and farinaceous dishes
|Show social and cultural sensitivity