Course Description
This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Insight Institute of Further Studies (IIFS) – IIFS Entry Requirements:
- All students must be 18 years of age or older in order to apply for enrolment into this qualification.
- Students must have completed High School (or equivalent)
- There are no requirements for previous work experience for entry into this course.
- All students must register their USI
- The students must have good computer skills (including WORD, EXCEL, PowerPoint and Internet to search for information)
- All students must complete the Pre-Training Review
Insight Institute of Further Studies (IIFS) – IIFS Entry Requirements:
- This course is delivered and accessed in English. The students must have LLN (Language, Literacy and Numeracy) Skills for the level of this course.
- Students must provide current (test date less than 2 years) and valid proof of English Language Proficiency by any of the following tests:
- IELTS (International English language testing System) minimum overall score 6
- PTE (Pearson Test of English) minimum overall score 50
- TOEFL iBT (Test of English as a Foreign Language – Internet based test) minimum overall score 60
- C1 Advanced (formerly Cambridge English – Advanced CAE) minimum overall score 180
The student can be exempt from English proficiency condition by providing evidence any of the following:
- They are a citizen of United Kingdom, United States of America, Canada, New Zealand, Republic of Ireland.
- They have completed minimum 5 years of study in Australia, Canada, New Zealand, South Africa, Republic of Ireland.
- They have completed (within the past 2 years) in Australia in English – requirements for senior secondary certification of education.
- They have completed (within the past 2 years) in Australia in English – substantial component of AQF Level 4 or higher on a student visa.
Course Duration
52 weeks (including public holidays, re-assessment and catch-up days)
Full Time study (minimum 20 hours per week) – Total 1513 Hours
Total Course fees
Tuition Fees: $10,000
Material Fee: $1000
Non-refundable Application Fee: $500
Total: $11,500
Minimum initial deposit required: $1500
Please Note:
- The above fees does not include the cost of living in Australia.
- IIFS does NOT provide any VET [Vocational Education and Training] FEE-HELP, government- funded subsidy or other financial support arrangements.
- IIFS reserves the right to change the fees over the duration of this course.
Units to be Completed
Consistent with the qualification packaging rules, the units listed below are delivered for this qualification. The choices of elective units are based on conversations with industry regarding skills gaps through changes in technology or processes and materials or areas of increased pressure on service delivery.
| Unit Code | Title | Unit Type |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC040* | Prepare and Serve Cheese | Elective Group A |
| SITHCCC039* | Produce pates and terrines | Elective Group A |
| BSBSUS211 | Participate in sustainable work practice | Elective Group C |
| SITXINV007 | Purchase Goods | Elective Group C |
| SITHCCC038* | Produce and serve food for buffets | Elective Group A |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Note: Student will receive credit transfer for the following units as part of SIT30821 Certificate III in Commercial Cookery.
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXWHS005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXINV006* | Receive, store and maintain stock |
SITHCCC040 | Prepare and Serve Cheese |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC039 | Produce pates and terrines |
BSBSUS211 | Participate in sustainable work practice |
SITXINV007 | Purchase Goods |
Delivery Methods
Students will be provided with learner’s resources including student guide, Presentation handouts, case studies, assessment tasks and practical projects. Presentation of information, interactive discussion, case studies, role plays, group work and reflective practice will be facilitated by the trainer/assessor in the classroom. Students will engage with the learning materials and apply their skills and knowledge to activities in a simulated environment, case studies and real-world scenarios.
Assessment Methods
Students will be advised of assessment requirements by their trainer/assessor. Assessments are applied to a simulated workplace with a range of questions and projects. Assessment methods employed will include: Written Questions (Knowledge Assessment tasks) and Project Portfolio – Students need to work through a number of activities and submit the complete project portfolio. These will include but are not limited to: Case Studies, Reports (using the templates provided), Presentation, Role-play/discussions/Consultations.
Facilities and Resources available to students
IIFS will provide all the required facilities, equipment and learning resources to the students for this course.
- IIFS campus has well equipped training rooms where delivery and assessment of this course will occur.
- IIFS will provide Simulated work environment and related business documentation for this course.
- Students will have access to a well-equipped computer lab.
- Students will be provided current and contextualised Learning resources
Recognition of Prior Learning and Credit Transfer
Prior to enrolment IIFS will determine any prior learning of each student with regard to their existing skills, knowledge and experience that the student may have acquired through formal (credit transfer), non-formal and informal learning related to Units of Competency in this qualification, in order to determine the amount of training IIFS will provide to each student. If RPL or Credit Transfer is granted, this may result in a shorter course duration for this qualification. For further details, please refer to the policy on our website.
Issuance of Certification
IIFS will issue AQF [Australian Qualifications Framework] certification documentation only to a student whom it has assessed as meeting the requirements of the training product as specified in the relevant training package. AQF certification documentation will be issued within 30 calendar days of course completion, provided all agreed fees the student owes to IIFS have been paid.
For further details, please refer to the policy on our website (*see the note on last page)
Pathways from this qualification
After completing this course, students can apply for SIT40521 – Certificate IV in Kitchen Management at IIFS.
Job-Outcome
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
More information on the job outcomes can be found on:
https://www.myskills.gov.au
https://www.myskills.gov.au
Further Information
- IIFS does not use any 3rd party arrangements for delivery and assessment of this.
- There are no work placement arrangements for this.
- IIFS does not guarantee that a student will obtain a particular employment outcome after completing this course.
- IIFS does not promise any possible migration outcomes from undertaking this course, or guarantee successful education assessment outcomes.