This qualification reflects the role of chefs and 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, cafeterias, and coffee shops or to run a small business in these sectors.
Potential Career Outcomes
- Chef
- Chef Partie
Who Could Enrol
- Those who would like to obtain new skills and knowledge, including those who are changing careers
- Those who wish to obtain a qualification in order to gain employment in the hospitality industry
- Those employed within the hospitality industry and wish to obtain a qualification and/or have their skills recognised
This course is suitable for a variety of learners such as:
Course Details
This qualification includes 33 units of competency which comprise of 27 core and 6 elective units. Elective units have been carefully selected based on the industry consultation to ensure the learner achieves the desired vocational outcomes of the course.
Units of Competency:
Core units:
- 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:
- SITXWHS006 Identify hazards, assess and control safety risks
- BSBTWK501 Lead diversity and inclusion
- SITHCCC025 Prepare and present sandwiches
- SITHCCC038 Produce and serve food for buffets
- SITHCCC040 Prepare and serve cheese
- SITHKOP014 Plan catering for events or functions
The above elective units have been selected based on the industry requirements and in relation to the vocational outcome. CBTC may consider offering other preferred elective units based on the applicable training package requirements.
Duration:
78 weeks
Study commitment required:
We recommend a learner would require a minimum of 35-45 hours of commitment per week to complete this qualification. This includes participation in class, homework and self-study, assignment activities and assessments.
Training delivery method:
Training is delivered in a blended mode including scheduled face-to-face learning in class and online learning activities.
Assessments method:
Written assessment, Role Plays, Project, Practical exercises, Workplace Observations.
Age:
Minimum 18 Years
English:
- Year 10 or equivalent; or
- Minimum 1-year work experience communicating in English
LLN:
- Completion of LLN Assessment at Level 4 of Australian Core Skills Framework (ACSF)
Academic requirements:
- Year 12 or equivalent; or
- Completed a Certificate II or higher;
Physical requirements:
This course equips you with knowledge and skills required to provide services to people within a restaurant, hotel or café setting. It includes mandatory work placement in one of the mentioned hospitality settings where the daily activities include performing tasks standing and moving for long hours, working in a high-pressure environment, frequently engaging in manual handling tasks and working with equipment and tools for regular tasks.
Technology requirements:
This course is offered in a blended mode and the learning resources are accessible online through our Learning Management System. To ensure access to the learning resources, you would require:
- A personal computer/laptop/tablet or any mobile device
- Appropriate software e.g. Microsoft Office to engage with the learning and assessment
- High speed internet connectivity
- Audio/vvisual tools to engage with the interactive video materials
- Basic computer skills to engage with the LMS and in live online learning sessions
USI Number:
Valid USI number is required. Ask us if you require any assistance in creating it on your behalf.
Other requirements:
- Valid and current email address
Work Placement
This course requires you to complete a mandatory work placement of 40 hours within a regulated hospitality setting such as a restaurant, hotel or café. This is to ensure that a learner has adequate opportunities of learning, practicing and demonstrating their skills in the workplace according to industry standards and based on the units of competency.
Requirements
At CBTC, our learners are responsible for finding a suitable workplace facility to undertake the mandatory work placement. Our student support team is available to assist with strategies of identifying a suitable venue.
Approval of the Facility
Once identified, our Work placement coordinators verify the suitability of the venue to ensure our learners will get opportunities of learning and practicing the required tasks.
Documents Required
- Workplace Agreement between CBTC and the employer
- Insurance Certificate for undertaking work placement
- Work Placement Log Book and other related materials
Learner to Organise
Any other evidence requested by the employer e.g., proof of vaccination etc.
Undertaking Work Placement
Prior to the commencement of the work placement, learners are informed about:
- the workplace, their policy and procedures and the dos and don’ts;
- the requirements of the work placement and the activities to be undertaken;
- the evidence to be recorded in the Work Placement Logbook.
Payment Options
CBTC recognizes that our learners may need flexibility in managing their fees. To assist them, we provide a structured Payment Plan option that can be tailored to their needs.
Payment Plan
You have the freedom to make payments according to an agreed-upon amount and duration. Please be aware that CBTC does not accept any single payment of fees exceeding $1500.
Government Funded
If you enroll under a government-subsidized option, your fees will adhere to the funding regulations set by the respective funding body. Please consult the enrollment officer for additional information.
*If you do not qualify for government funding, please reach out to our support team for alternative options.
Why CBTC?
Versatile Training Modalities:
Our Nationwide Reach:
Benefit From Expertise
Our instructors are seasoned industry professionals with extensive experience.
Government Subsidized Training Organization
*Please be aware that not all courses are covered under each of the aforementioned government subsidized options. Kindly verify eligibility and availability at the time of application. Eligibility criteria apply.