Course Outline
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.
Possible job titles include:
- chef
- chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
| Course code | SIT40521 |
| Start date | Please refer to the course intake dates provided below |
| Delivery mode |
|
| Duration |
Domestic: 78 weeks
** Please note: Duration in weeks may vary depending upon the amount of contact days per week. Duration may vary depending on the cohort and industry requirements |
Entry Requirements
RTO Requirements
International Students
The entry requirements for International Students are:
Must be 18 years old or over
Must have completed year 12 or equivalent
Must have a minimum IELTS score of 6 or
Must have a minimum TOEFL score of 64 or
Must have a minimum PTE Academic score of 50 or
Must have a minimum Cambridge English Advanced (CAE) score of 169 or
Must have a minimum OET score of B for each component
Domestic Students
Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.
All assessment tasks are completed using a computer and internet, and it is recommended that students have these available before or at enrolment. Student must possess digital literacy skills to be successful.
For inquiries regarding additional requirements, international and domestic students are encouraged to reach out to us either by phone at 13 13 89 or +61 3 9450 0500, or by visiting contact page.
Training Package
There are no pre-requisite or any other training package entry requirements to enrol in this course.
Pathways
Pathways into the qualification
Credit may be granted towards this qualification by those who have completed SIT30821 Certificate III in Commercial Cookery in this Training Package or other relevant qualifications.
Pathways from the qualification
While MITT may not offer all the qualifications indicated within the pathway, the organisation advises relevant progression that may be attained by upskilling
- SIT50422 – Diploma of Hospitality Management
- SIT60322 – Advanced Diploma of Hospitality Management
Employment or occupational pathway
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.
Job roles related to this qualification include:
- Chef
- Chef de partie
Assessment Methods
MITT utilises a range of assessment methods to assess student skills and competencies. These are as outlined below:
- Question and answer/written assessment tasks
- Role play/practical demonstration and observation of skills (as applicable)
- Practical demonstration and observation of skills in a simulated environment (as applicable)
Assessment will be either a Recognition of Prior Learning pathway or a Training and Assessment pathway. For a Training and Assessment pathway, participants are advised of the assessment requirements at the start of each training session. Students not achieving competency in any of the assessments will be required to undertake another assessment under the terms and conditions of MITT’s reassessment policy.
RPL/Credit Transfer
You can apply for recognition of prior learning, academic credit and work experience towards this qualification. You will develop a wide range of skills and knowledge throughout your life. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.
Click below for further details:
Course Intake Dates
If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.
Units of study
To be awarded this qualification, competency must be demonstrated in 33 units,
consisting of 27 core and 6 elective units
(NB: Elective units may vary by state and are subject to change to meet client and industry requirements)
| Code and Unit Name | Pre-requisite |
| Core Units | |
| SITHCCC023* Use food preparation equipment | SITXFSA005 |
| SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 |
| SITHCCC028* Prepare appetisers and salads | SITXFSA005 |
| SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 |
| SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 & SITHCCC027 |
| SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005 & SITHCCC027 |
| SITHCCC035* Prepare poultry dishes | SITXFSA005 & SITHCCC027 |
| SITHCCC036* Prepare meat dishes | SITXFSA005 & SITHCCC027 |
| SITHCCC037* Prepare seafood dishes | SITXFSA005 & SITHCCC027 |
| SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 |
| SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005 & SITHCCC027 |
| SITHCCC043* Work effectively as a cook | SITXFSA005 & SITHCCC027 |
| SITHKOP010 Plan and cost recipes | NIL |
| SITHKOP012* Develop recipes for special dietary requirements | SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010 |
| SITHKOP013* Plan cooking operations | SITXFSA005 |
| SITHKOP015* Design and cost menus | SITHKOP010 |
| SITHPAT016* Produce desserts | SITXFSA005 |
| SITXCOM010 Manage conflict | NIL |
| SITXFIN009 Manage finances within a budget | NIL |
| SITXFSA005 Use hygienic practices for food safety | NIL |
| SITXFSA006 Participate in safe food handling practices | NIL |
| SITXFSA008* Develop and implement a food safety program | SITXFSA005 & SITXFSA006 |
| SITXHRM008 Roster staff | NIL |
| SITXHRM009 Lead and manage people | NIL |
| SITXINV006* Receive, store and maintain stock | SITXFSA005 |
| SITXMGT004 Monitor work operations | NIL |
| SITXWHS007 Implement and monitor work health and safety practices | NIL |
| Elective Units | |
| SITXWHS006 Identify hazards, assess and control safety risks | NIL |
| SITHCCC038* Produce and serve food for buffets | SITXFSA005 & SITHCCC027 |
| SITXCCS015 Enhance customer service experiences | NIL |
| BSBTWK501 Lead diversity and inclusion | NIL |
| SITHCCC032* Produce cook-chill and cook-freeze foods | SITXFSA005 & SITHCCC027 |
| SITXINV007 Purchase goods | NIL |
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.
