Course Code: SIT40821
CRICOS Code: 109456G
Duration: 1 year & 9 months (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 pathway provides learners with the skills and knowledge to be qualified chef in a team leader or supervisory capacity. The program will broaden practical skill sets and add a depth of working administration knowledge for more senior roles.
Focus is in given to developing key skills in the areas of developing menus for special dietary needs, staff management, coordinate daily kitchen production operations and financial management of production costs.
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 various organizations where Asian foods is prepared and served, including restaurants, hotels, clubs, pubs and cafes.
This course requires the completion of 30 units of competency including 23 core units and 7 elective units.
Core Units
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023 | Use food preparation equipment |
| SITHASC020 | Prepare dishes using basic methods of Asian cookery |
| SITHASC022 | Prepare Asian stocks and soups |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments |
| SITHASC021 | Prepare Asian appetisers and snacks |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM007 | Coach others in job skills |
| SITHASC024 | Prepare Asian salads |
| SITHASC025 | Prepare Asian rice and noodles |
| SITHASC027 | Prepare Asian cooked dishes |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP013 | Plan cooking operations |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFIN009 | Manage finances within a budget |
| BSBTWK501 | Lead diversity and inclusion |
| SITXCOM010 | Manage conflict |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
Elective Units
| SITHASC030 | Prepare sashimi |
| SITHASC031 | Prepare sushi |
| SITHASC033 | Prepare dim sum |
| SITHASC034 | Prepare Chinese roast meat and poultry dishes |
| SITHCCC044 | Prepare specialised food items |
| SITXCCS015 | Enhance customer service experiences |
| SITXFSA007 | 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=109456G
