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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Packaging Rules
33 units must be completed:
- 27 core units
- 6 elective units
| CORE UNITS | |
| Unit Code | Title |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| ELECTIVE UNITS | |
| Unit Code | Title |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITXWHS005 | Participate in safe work practices |
Entry Requirements – International Students
- Are over the age of 18
- A valid IELTS score of 6.0 (with no score below 5.5 in any band), or
Equivalent (refer to www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements)
Note: Tests older than two (2) years are not acceptable. - Have completed Year 12 or an equivalent secondary schooling level of a Higher School Certificate or can demonstrate suitable work or life experience
- A valid passport
- Have successfully completed their Year 12 or equivalent in the English Language
- Certified copies of Academic Transcripts and Certificates
English requirements
Students from English-speaking countries can provide a certified transcript demonstrating that they have completed their studies in English.
- IELTS 6.0 or above for direct entry into the course; or
- IELTS 5.5, along with a Confirmation of Enrolment or Letter of Offer in an ELICOS program with a duration of at least 10 weeks.
Note: Tests older than two (2) years may not be acceptable.
Blue Bay College may approve you to complete an internal English diagnostic assessment to meet the English requirements..
Course Delivery
The qualification is delivered over 78 weeks, which includes 60 weeks of scheduled classes, assessment projects, and work placement, plus up to 18 weeks of holidays.
Students are required to safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen. Blue Bay College will assist students in securing suitable work placements.
Mode of Study
- Face-to-face in the classroom
Assessment Methods
- Short Answer Questions
- Projects
- Case Studies
- Roleplays
- Demonstration/observation
- Kitchen Practicals
- Structured Workplacement
Recognition of Prior Learning (RPL)
If you receive recognition for a unit of competency, you are not required to re-study that unit. If you believe you may qualify for Recognition of Prior Learning (RPL) based on your previous work, study, or life experiences, please contact us to obtain your RPL kit.