Type of institution: University/Higher Education Institution Level: Pre-degree CRICOS: 00219C
This qualification reflects the role of commercial 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.This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, caf\u00e9s, and coffee shops.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
25 units: 21 core
4 elective
Subjects
Assist with the monitoring and modification of meals and menus according to individualised plans
Package prepared foodstuffs
Prepare poultry dishes
Maintain the quality of perishable items
Prepare Asian sauces, dips and accompaniments
Participate in safe food handling practices
Prepare food to meet special dietary requirements
Communicate in the workplace
Prepare stocks, sauces and soups
Identify hazards, assess and control safety risks
Use hygienic practices for food safety
Prepare Asian stocks and soups
Plan and cost basic menus
Handle and serve cheese
Prepare Asian appetisers and snacks
Provide service to customers
Prepare dishes using basic methods of cookery
Clean kitchen premises and equipment
Work effectively with others
Prepare dim sum
Produce Japanese desserts
Participate in environmentally sustainable work practices
Participate in safe work practices
Prepare dishes using basic methods of Asian cookery
Produce and serve food for buffets
Prepare Asian salads
Show social and cultural sensitivity
Prepare Chinese roast meat and poultry dishes
Use food preparation equipment
Work effectively as a cook
Carry out basic workplace calculations
Prepare appetisers and salads
Prepare specialised food items
Prepare meat dishes
Receive and store stock
Create and use databases
Transport and store food
Prepare Japanese cooked dishes
Produce cakes, pastries and breads
Prepare curry pastes and powders
Produce cook-chill and cook-freeze foods
Prepare Indian pickles and chutneys
Prepare Asian cooked dishes
Prepare seafood dishes
Design and produce business documents
Prepare sushi
Provide first aid
Coach others in job skills
Produce pates and terrines
Purchase goods
Prepare Asian rice and noodles
Prepare Indian breads
Produce desserts
Create and use spreadsheets
Source and use information on the hospitality industry
Re-thermalise chilled and frozen foods
Prepare Indian sweetmeats
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare Asian desserts
Prepare and present sandwiches
Source and present information
Prepare sashimi
Prepare tandoori dishes
Study information
Campus
Fees
Entry
Mid year intake
Attendance
CQUniversity Mackay City
No
Online/Off-campus
Flexible Delivery
Full-time
Part-time
CQUniversity Rockhampton City
No information available
No
Online/Off-campus
Flexible Delivery
Full-time
Part-time
Further information
Applicants must possess Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication, and numeracy skills to successfully complete this program. Students who do not possess these skills to the level required will be enrolled in additional subjects to build the required skills. Students entering as an apprentice or trainee must be employed in the relevant industry prior to enrolment.