This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and learn under direct supervision.
This course is a combination of theory and practical-based learning, designed to give students a thorough understanding of the work requirements within a commercial kitchen. A total of 13 units consisting of 7 core units and 6 elective units, must be completed to a competent standard for students to be awarded this Certificate.
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITXFSA005 Use hygienic practices for food safety
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
SITHCCC024 Prepare and present simple dishes
SITHCCC025 Prepare and present sandwiches
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHPAT011 Produce cakes
C grade or above in both English and Maths, positive behaviour and attendance the year prior.
- Clean nails no longer than sports length
- Long hair tied up
- Jewellery removed and piercings removed or covered
- No excessive make up
To gain this qualification, students must successfully complete both theoretical and practical assessments. This course is fast paced and all 13 units are to be completed within one school year.
This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that. This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
ALL INFORMATION IS CORRECT AT TIME OF PRINTING BUT SUBJECT TO CHANGE
Date of publication May 2023