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

33 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 reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Unlock your potential career as a /an: 
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. 

Possible job titles include:
  • Chef
  • Chef de partie
This course consists of 33 units of competency, 27 units of competency which are core and 6 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:
SITHCCC203

Produce stocks, sauces and soups

SITHCCC301

Produce poultry dishes

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC302

Produce seafood dishes

SITHCCC303

Produce meat dishes

SITHCCC307

Prepare food to meet special dietary requirements

SITHCCC308

Produce cakes, pastries and breads

SITHKOP302

Plan and cost basic menus

SITHCCC309

Work effectively as a cook

BSBDIV501A

Manage diversity in the workplace

BSBSUS301A

Implement and monitor environmentally sustainable work practices

HLTAID003

Provide First Aid

SITHKOP402

Develop menus for special dietary requirements

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC202

Produce appetizers and salads

SITXFSA101

Use hygienic practices for food safety

SITHKOP403

Coordinate cooking operations

SITHPAT306

Produce desserts

SITXCOM401

Manage conflict

SITXFIN402

Manage finances within a budget

SITXFSA201

Participate in safe food handling practices

SITXHRM301

Coach others in job skills

SITXHRM402

Lead and manage people

SITXINV202

Maintain the quality of perishable items

SITXMGT401

Monitor work operations

SITXWHS401

Implement and monitor work health and safety practices
 
Elective Units
BSBWOR204A

Use business technology

SITXFIN401

Interpret financial information

SITXCCS303

Provide service to customers

SITXINV201

Receive and store stock

SITXINV301

Purchase goods

SITXHRM401

Roster staff
This course is delivered in following ways:
  • Classroom based (Face to Face) - minimum 21 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

© 2022 All Rights Reserved. IAMA