Course Information

Course Code: SIT30921
CRICOS Code: N/a
Duration: 1 year (full time)
Training Delivery:
Sydney Campus @ Level 7, 8 Quay Street, Haymarket, 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.

Course Overview

This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Entry Requirement

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).

Fees

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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.

Career Pathways

Graduates will have the ability to work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.

Course Structure

This course requires the completion of 20 units of competency including 10 core units and 10 elective units.

Core Units

SITHCCC023 Use food preparation equipment
SITHCCC024 Prepare and present simple dishes
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices

 

Elective Units

BSBSUS211 Participate in sustainable work practices
SITXINV007 Purchase goods
SITXCCS014 Provide service to customers
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes

 

  • Duration 1 Year
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