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
24 weeks (including public holidays, re-assessment and catch-up days)
Full Time study (minimum 20 hours per week) – Total 620 Hours
Total Course fees
Tuition Fees: $4500
Material Fee: $1000
Non-refundable Application Fee: $500
Total: $6000
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 |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | 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 |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012* | Develop recipes for special dietary requirements | Core |
| SITHKOP013* | Plan cooking operations | Core |
| SITHKOP015* | Design and cost menus | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008* | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practice | Core |
| SITHCCC040 | PREPARE AND SERVE CHEESE | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| BSBSUS211 | PARTICIPATE IN SUSTAINBLE WORK PRACTICE | Elective |
| SITXINV007 | PURCHASE GOODS | Elective |
| BSBCMM411 | Make presentations | Elective |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
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.
Pathways from this qualification
After completing this course, students can apply for Bachelor of Hospitality Management at IIFS.
Job-Outcome
Graduates may find employment in Hospitality Industry as a:
- Area manager or operations manager
- Café owner or manager
- Club secretary or manager
- Executive housekeeper
- Food and beverage manager
- Motel owner or manager
- Rooms division manager.
*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.