Course Code: SIT30821
CRICOS Code: 109799F
Duration: 1 year (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 cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.
-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 be able to work as a cook in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
This course requires the completion of 25 units of competency including 20 core units and 5 elective units.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Clean kitchen premises and equipment
|Plan and cost recipes
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Coach others in job skills
|Receive, store and maintain stock
|Participate in safe work practices
|Show social and cultural sensitivity
|Prepare and serve cheese
|Produce pates and terrines
|Participate in sustainable work practices
|Transport and store food
For international students, this course is registered and approved with the work component as listed on https://cricos.education.gov.au/Course/CourseDetails.aspx?CourseCode=109799F