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.

Pre-Requiste Requirements
No pre-requisite requirement as per course the training package
Entry Requirements

Please ask our friendly staff about course fees.

Study Mode
Training is delivered in a blended mode including 14 hours face to face in the classroom and 6 hours online learning through our Learning Management System.

There is a work-based training component that requires you to prepare, cook and present 12 serves of a variety of dishes including breakfast, dinner, lunch to paying customers during weekdays and weekends.

You will be assessed in the classroom and the workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects.
Credit Transfer/Recognition of Prior Learning (RPL):
Blue Bay College recognises qualifications issued by other RTOs. Blue Bay College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Career Prospect
Career Pathways: Cook in organisations such as restaurants, Hotels, Clubs, Pubs, Cafés, and Coffee Shops.
Start of each term. Please contact Admission Officer for information.
There are 33 units (26 core, 7 elective) required for this qualification:
Unit Code Title
BSBDIV501 Manage diversity in the workplace C
BSBSUS401 Implement and monitor environmentally sustainable work practices C
 SITHCCC001  Use food preparation equipment C
SITHCCC005  Prepare dishes using basic methods of cookery C
SITHCCC006  Prepare appetisers and salads C
SITHCCC007  Prepare stocks, sauces and soups C
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes C
SITHCCC012  Prepare poultry dishes C
SITHCCC013  Prepare seafood dishes C
SITHCCC014  Prepare meat dishes C
SITHCCC018  Prepare food to meet special dietary requirements C
SITHCCC019  Produce cakes, pastries and breads C
SITHCCC020  Work effectively as a cook C
SITHKOP002  Plan and cost basic menus C
 SITHKOP004  Develop menus for special dietary requirements C
SITHKOP005  Coordinate cooking operations C
SITHPAT006  Produce desserts C
SITXCOM005  Manage conflict C
SITXFIN003  Manage finances within a budget C
SITXFSA001  Use hygienic practices for food safety C
SITXFSA002  Participate in safe food handling practices C
SITXHRM001  Coach others in job skills C
SITXHRM003  Lead and manage people C
SITXINV002  Maintain the quality of perishable items C
SITXMGT001  Monitor work operations C
SITXWHS003  Implement and monitor work health and safety practices C
SITHCCC004  Package prepared foodstuffs E
SITHCCC009  Produce cook-chill and cook-freeze foods E
SITHCCC010  Re-thermalise chilled and frozen foods E
SITHCCC015  Produce and serve food for buffets E
SITHFAB002  Provide responsible service of alcohol E
SITHFAB003  Operate a bar E
HLTAID003 Provide first aid E