COURSE DURATION

Full time: 52 weeks
Part Time: Up to 2 years

DELIVERY METHOD

This course can be delivered in number of ways, Kindly refer below Delivery Method tab for your preference.

COURSE START DATE

Online / Distance : Anytime (Domestic Students)
Face to Face: “Click to refer Intake Calendar”

UNITS OF COMPETENCY

21 Units of Competency
  • Over 18 years old at the time of enrolment
  • Successful completion of IIPD`s language, literacy and numeracy assessment
  • Ability to demonstrate core skills and capabilities to a level appropriate to the course
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. This qualification reflects the role of those individuals working in catering operations who use a range of cookery skills. They use discretion and judgment and have a sound knowledge of kitchen operations. 

They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30813 Certificate III in Commercial Cookery. 

Unlock your potential career as a: 
This qualification provides a pathway 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. 
  • Catering assistant
  • Cook
  • Food service assistant
This course consists of 21 units of competency, 13 units of competency which are Core and 8 units of competency which are Elective. Students must successfully complete all units to gain their qualification.
Training delivery consists of formal structured training and assessment of the practical application of the theoretical knowledge acquired through the structure training over the duration of the training program.

Core Units:
BSBSUS201A

Participate in environmentally sustainable work practices

BSBWOR203B

Work effectively with others

HLTAID003

Provide first aid

SITXFSA101

Use hygienic practices for food safety

SITHCCC101

Use food preparation equipment *

SITHCCC201

Produce dishes using basic methods of cookery *

SITHKOP101

Clean kitchen premises and equipment *

SITXHRM301

Coach others in job skills

SITXINV202

Maintain the quality of perishable items *

SITXWHS101

Participate in safe work practices

SITHCCC102

Prepare simple dishes

SITXFSA201

Participate in safe food handling practices

SITXCOM201

Show social and cultural sensitivity
 

Elective Units:
SITHCCC207

Use cookery skills effectively

SITHCCC202

Produce appetisers and salads *

SITHCCC203

Produce stocks, sauces and soups *

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC301

Produce poultry dishes *

SITHCCC302

Produce seafood dishes *

SITHCCC303

Produce meat dishes *

SITHCCC307

Prepare food to meet special dietary requirements*
This course is delivered in following ways:
  • Classroom based (Face to Face) - minimum 20 hours weekly study requires
  • Online
  • Distance based learning

Assessment is based on competency (the ability to demonstrate specific skills) and is undertaken through a combination which may consist of classroom observation, discussion, case studies, role plays & written assignments and the work placement. 
Refer to IAMA course fees and Charges

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