This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Potential Career Outcomes

• Cook
• Chef
• Sous Chef
• Chef Partie

Who Could Enrol

This course is suitable for a variety of learners such as: 

• 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 qualification includes 25 units of competency which comprises of 20 Core and 5 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
• SITHKOP009 Clean kitchen premises and equipment
• SITHKOP010 Plan and cost recipes
• SITHPAT016 Produce desserts
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXHRM007 Coach others in job skills
• SITXINV006 Receive, store and maintain stock
• SITXWHS005 Participate in safe work practices

Elective Units:

• BSBSUS211 Participate in sustainable work practices
• SITHCCC025 Prepare and present sandwiches
• SITHCCC038 Produce and serve food for buffets
• SITHCCC040 Prepare and serve cheese
• SITXCCS014 Provide service to customers

The above elective units have been selected based on the industry requirements and in relation to the vocational outcome. REACH for Training may consider offering other preferred elective units based on the applicable training package requirements.

Duration:

Up to 36 months

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, work placement, assignment activities and assessments.

Training delivery method:

Training is only delivered through the Traineeship/Apprenticeship program which is on-the-job training

Work placement:

No work placement required for this qualification.

Assessments methods:

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 3 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-visual 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

No work placement required for this qualification.

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.

• • ACT 
  • NSW – Smart and Skilled Program

*If you do not qualify for government funding, please reach out to our support team for alternative options.

Why CBTC?

Versatile Training Modalities:

• • Traditional Classroom Setting
  • Online Instruction
  • Blended Learning Approach
  • Workplace-Based Training

Our Nationwide Reach:

• • Greater Sydney Region
  • ACT: Belconnen

Benefit From Expertise

Our instructors are seasoned industry professionals with extensive experience.

Government Subsidized Training Organization

• • NSW
  • ACT
  • Centrelink

*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.