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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.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  • chef
  • chef de partie

CORE UNITS

BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetizers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cook

SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary requirements

SITHKOP005 Coordinate cooking operations

SITHPAT006 Produce desserts

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV002 Maintain the quality of perishable items*

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

ELECTIVE UNITS

BSBWOR203 Work effectively with others

SITHCCC003 Prepare and present sandwiches

SITHKOP001 Clean kitchen premises and equipment

SITXCOM002 Show social and cultural sensitivity

SITXHRM002 Roster staff

SITXINV003 Purchase goods

SITXWHS001 Participate in safe work practices

Mode of Study

The modes of study include:

  • Classroom based training
  • Practical training in a commercial training kitchen
  • Work placement

Assessment Methods

Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 300 hours of compulsory work placement.

Pathways from the qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to undertake studies SIT50416 Diploma of Hospitality Management.

CRICOS

102493C

Pilihan kuliah

Purna Waktu (78 minggu)

Biaya kuliah
Tuition: AUD $18,190 for the entire course; Application Charges: AUD $200; Material Charges: AUD $1,250
Tanggal mulai

24 Januari 2022, 28 Februari 2022, 18 April 2022, 23 Mei 2022, 11 Juli 2022, 15 Agustus 2022, 3 Oktober 2022, 7 November 2022

Tempat

Windsor College

King Street Campus,

Level 4, 310 King Street,

MELBOURNE,

Victoria,

3000, MELBOURNE, Australia

Persyaratan masuk

Untuk mahasiswa internasional

Age Requirements

All applicants must be 18 years or older at the commencement of their course

English Language Requirements

All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent

Academic Requirements

Participants must have successfully completed Year 12, or secondary studies in the applicants home country which are equivalent to an Australian Year 12 qualification.

Pathways to the qualification

The preferred pathways for candidates considering this qualification includes holding a SIT30816 Certificate III in Commercial Cookery or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification.

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