COURSE DURATION
Part Time: Up to 2 years
DELIVERY METHOD
COURSE START DATE
Face to Face: “Click to refer Intake Calendar”
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
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
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* |
- 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.