COURSE DURATION

Full time: 52 Weeks
Part Time: Up to 2 years (Domestic Student only)

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

25 Units of Competency

ELIGIBILITY

FOR DOMESTIC STUDENT
  • 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
  • Access to a computer with Internet

FOR INTERNATIONAL STUDENT
  • IELTS 5.5 / TOEFL 46 / PTE Academic 42 / CAE 47 / OET Pass / TOEFL PBT 527 or equivalent
  • Students seeking admission must have completed year 12 or equivalent Australian qualifications in their country.
  • 18 years or above at the time of enrolment
See Department of Immigration and Border Protection website:www.border.gov.au for more details on assessment level requirements for your country.
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. You will learn basic methods of cookery and cook various foods such as vegetables, meat, seafood, hot and cold desserts and various dishes for entrees, mains and desserts. You could work in various hospitality enterprises where food is prepared and served, including restaurants, hotels and coffee shops and provide technical advice and support to a team.
Unlock your potential career as a /an:
  • Cook
This course consists of 25 units of competency, 22 units of competency which are core and 3 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 *

SITHCCC202

Produce appetizers 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 *

SITHCCC308

Produce cakes, pastries and breads *

SITHCCC309

Work effectively as a cook * (Holistic unit)

SITHKOP101

Clean kitchen premises and equipment *

SITHKOP302

Plan and cost basic menus

SITHPAT306

Produce desserts *

SITXFSA201

Participate in safe food handling practices

SITXHRM301

Coach others in job skills

SITXINV202

Maintain the quality of perishable items *

SITXWHS101

Participate in safe work practices
 

Elective Units:
SITXCCS303

Provide service to customers

SITXINV201

Receive and store stock

SITXINV301

Purchase goods
This course is delivered in following ways:
  • Classroom based (Face to Face)*
  • Online
  • Distance based learning

* Requires a minimum of 20 hours weekly Classroom based study. 

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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