Course overview
Gain practical commercial cookery skills for professional kitchen environments.
COURSE FEESContact Admissions for current course feesFees and delivery details can change. Confirm the current information with Admissions before applying.
Entry requirements
- English language, literacy and numeracy evidence may be required
- Australian Year 10 or equivalent
- At least 18 years old at course commencement
- Access to a suitable computer and reliable internet
Delivery & assessment
- Full-time, face-to-face delivery
- Learning and assessment through classroom, project and practical activities
- Assessment tasks vary by unit
- Student and academic support available
Course structure
To achieve this qualification, students complete 25 units — 20 core and 5 electives.
20 core units
- SITHCCC023Use food preparation equipment
- SITHCCC027Prepare dishes using basic methods of cookery
- SITHCCC028Prepare appetisers and salads
- SITHCCC029Prepare stocks, sauces and soups
- SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031Prepare vegetarian and vegan dishes
- SITHCCC035Prepare poultry dishes
- SITHCCC036Prepare meat dishes
- SITHCCC037Prepare seafood dishes
- SITHCCC041Produce cakes, pastries and breads
- SITHCCC042Prepare food to meet special dietary requirements
- SITHCCC043Work effectively as a cook
- SITHKOP009Clean kitchen premises and equipment
- SITHKOP010Plan and cost recipes
- SITHPAT016Produce desserts
- SITXFSA005Use hygienic practices for food safety
- SITXFSA006Participate in safe food handling practices
- SITXHRM007Coach others in job skills
- SITXINV006Receive, store and maintain stock
- SITXWHS005Participate in safe work practices
Elective selectionThe elective list below reflects the planned course structure. Electives may change to meet training package or delivery requirements; Admissions can confirm the current training plan.
5 elective units
- SITHCCC025Prepare and present sandwiches
- SITHCCC026Package prepared foodstuffs
- SITHCCC038Produce and serve food for buffets
- SITHCCC040Prepare and serve cheese
- SITXCOM007Show social and cultural sensitivity
Study and career pathways
- Commercial cook
- SIT40521 Certificate IV in Kitchen Management