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What will I learn?

This nationally recognised qualification aims to equip students with the specialised skills and knowledge necessary to work as a commercial cook/chef role in a supervisor or team leader position. This course provides both practical, hands-on experience in commercial kitchen operations and the supporting theoretical knowledge to develop your supervisory skills, covering areas such as food preparation & hygiene, menu development & costing, managing small teams and workplace health and safety practices.

This course provides a pathway to work as a chef or to run a small business in the hospitality industry sector – including, restaurants, hotels, clubs, pubs, cafés, and coffee shops.

POTENTIAL JOB ROLES

Chef
Chef de Partie (Station/Line Chef)

PROGRAM

This qualification requires the completion of 33 units of competency.
Total: 26 core units and 7 elective units.

Students are also required to complete 240 hours of industry placement before the qualification can be awarded.

Unit Code and Name Core/ Elective
SITXFSA002 Participate in safe food handling practices Core
SITXHRM003 Lead and manage people Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC012 Prepare poultry dishes Core
SITXINV002 Maintain the quality of perishable items Core
SITHKOP002 Plan and cost basic menus Core
SITXFSA001 Use hygienic practices for food safety Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHKOP005 Coordinate cooking operations Core
BSBDIV501 Manage diversity in the workplace Core
SITHKOP004 Develop menus for special dietary requirements Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC001 Use food preparation equipment Core
SITHCCC020 Work effectively as a cook Core
SITHCCC014 Prepare meat dishes Core
SITHCCC006 Prepare appetisers and salads Core
SITXFIN003 Manage finances within a budget Core
SITHCCC019 Produce cakes, pastries and breads Core
BSBSUS411 Implement and monitor environmentally sustainable work practices Core
SITHCCC013 Prepare seafood dishes Core
SITXHRM001 Coach others in job skills Core
SITHPAT006 Produce desserts Core
SITXMGT001 Monitor work operations Core
SITXCOM005 Manage conflict Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITXCCS007 Enhance customer service experiences Elective
SITXCCS006 Provide service to customers Elective
SITXHRM002 Roster staff Elective
BSBWHS411 Implement and monitor WHS policies, procedures and programs Elective
BSBXCM401 Apply communication strategies in the workplace Elective
BSBTWK401 Build and maintain business relationships Elective
BSBCRT411 Apply critical thinking to work practices Elective

CRICOS

108416A

Study options

Full Time (108 weeks)

Tuition fees
Information not available
Start date

27 June 2022, 15 August 2022, 19 September 2022, 7 November 2022, 12 December 2022

Venue

Australian College of Technology and Business

100 Brunswick Street,

FORTITUDE VALLEY,

Queensland,

4006, BRISBANE, Australia

Full Time (108 weeks)

Tuition fees
Information not available
Start date

27 June 2022, 15 August 2022, 19 September 2022, 7 November 2022, 12 December 2022

Venue

Sunshine coast campus

18-22 First Avenue,

MAROOCHYDORE,

Queensland,

4558, SUNSHINE COAST, Australia

Entry requirements

For international students

Though the qualification does not stipulate any entry requirements, ACTB uses the following criteria for entry into this course:

Aged 18+
IELTS 5.5 or equivalent English proficiency
Completed high school or equivalent

*There may be different IELTS requirements depending on your chosen course.

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