Type of institution: University/Higher Education Institution Level: Vocational Education and Training (VET) CRICOS: 00219C
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, caf\u00e9s, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.Possible job titles include:breakfast cookcatering assistantfast food cooksandwich handtakeaway cook.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
13 units: 8 core
5 elective
Subjects
Package prepared foodstuffs
Maintain the quality of perishable items
Participate in safe food handling practices
Use cookery skills effectively
Communicate in the workplace
Prepare stocks, sauces and soups
Use hygienic practices for food safety
Prepare dishes using basic methods of cookery
Clean kitchen premises and equipment
Work effectively with others
Participate in environmentally sustainable work practices
Participate in safe work practices
Show social and cultural sensitivity
Interact with customers
Use food preparation equipment
Carry out basic workplace calculations
Prepare appetisers and salads
Prepare and present simple dishes
Transport and store food
Produce cook-chill and cook-freeze foods
Provide first aid
Source and use information on the hospitality industry
Re-thermalise chilled and frozen foods
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare and present sandwiches
Further information
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.