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.
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.
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 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.
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 |