Program Description
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. To achieve this qualification, the candidate need to have a valid police check and must complete at least 80 hours of work placement in an approved hospitality organisation.
Program Structure
| Subject Code | Subject Name |
| BSBDIV501 | Manage diversity in the workplace |
| SITXHRM003 | Lead and manage people |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement and monitor work healthy and safe practices |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITHCCC020 | Work effectively as cook |
| SITHKOP005 | Coordinate cooking operations |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITXCCS007 | Enhance customer service experiences |
| SITXHRM002 | Roster staff |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHPAT006 | Produce desserts |
| SITXHRM001 | Coach others in job skills |
| SITHKOP002 | Plan and cost basic menus |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| HLTAID003 | Provide first aid |
| SITHFAB007 | Serve food and beverage |
| SITHKOP006 | Plan catering for events or functions |
| SITXINV004 | Control stock |
| SITHCCC017 | Handle and serve cheese |
Possible Job Outcomes
• Caterer (Small Business)
• Catering Supervisor
• Chef (Small Restaurant or Cafe)
• Chef de Partie (Large Hotel)