Type of institution: University/Higher Education Institution Level: Pre-degree CRICOS: 00219C
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:chefchef de partie.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
26 core units plus 7 electives.
Subjects
Enhance customer service experiences
Package prepared foodstuffs
Facilitate the empowerment of older people
Prepare poultry dishes
Maintain the quality of perishable items
Prepare Asian sauces, dips and accompaniments
Participate in safe food handling practices
Lead and manage people
Prepare food to meet special dietary requirements
Prepare stocks, sauces and soups
Identify hazards, assess and control safety risks
Produce gateaux, torten and cakes
Produce petits fours
Plan catering for events or functions
Use hygienic practices for food safety
Prepare Asian stocks and soups
Plan and display buffets
Plan and cost basic menus
Produce chocolate confectionery
Handle and serve cheese
Serve food and beverage
Prepare Asian appetisers and snacks
Provide service to customers
Prepare dishes using basic methods of cookery
Coordinate cooking operations
Prepare dim sum
Manage diversity in the workplace
Control stock
Produce Japanese desserts
Produce and serve food for buffets
Prepare Asian salads
Contribute to assessment
Develop menus for special dietary requirements
Provide table service of food and beverage
Implement and monitor work health and safety practices
Model sugar-based decorations
Prepare Chinese roast meat and poultry dishes
Use food preparation equipment
Work effectively as a cook
Provide work skill instruction
Mentor in the workplace
Prepare appetisers and salads
Manage finances within a budget
Prepare specialised food items
Prepare meat dishes
Develop and implement a food safety program
Prepare and serve espresso coffee
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
Implement and monitor environmentally sustainable work practices
Roster staff
Prepare Indian pickles and chutneys
Design and produce sweet buffet showpieces
Prepare Asian cooked dishes
Operate a bar
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
Provide responsible service of alcohol
Monitor work operations
Prepare Indian breads
Produce desserts
Create and use spreadsheets
Interpret financial information
Source and use information on the hospitality industry
Re-thermalise chilled and frozen foods
Manage conflict
Prepare Indian sweetmeats
Prepare financial reports
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare Asian desserts
Prepare portion-controlled meat cuts and meat products
Prepare sashimi
Prepare tandoori dishes
Prepare and model marzipan
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
Online/Off-campus
Flexible Delivery
Full-time
Part-time
Further information
Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.