Course Type:
Accredited Course; VET DSS
Code:
SIT20416
Campus:
Bairnsdale, Sale (Fulham), Leongatha, Morwell
Completion:
Full
Duration:
2 years
Scored
Assessment:

Yes
VET in VCE:
Yes
VCAL
Recognition:

Yes
Block Credit:
Yes
Structured
Workplace
Learning:


Strongly Recommended
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Course Overview

Do you dream of becoming a chef or working in a dynamic kitchen environment? This course offers students the opportunity to gain hands on learning in food preparation and the cookery skills required to prepare food and menu items. Students will learn how to safely handle and prepare food, use a range of food preparation equipment, prepare simple dishes, appetisers, salads, stocks, soups and sauces, poultry, fruits and vegetables and basic methods of cookery. This program provides a real insight into the requirements of becoming a chef and a number of credit transfers within a Certificate III in Commercial Cookery.

Proposed Units

SITHIND002 Source and use information on the hospitality industry
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXINV002 Maintain the quality of perishable items
SITHCCC002 Prepare and present simple dishes
SITHCCC011 Use cookery skills effectively
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetables, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes

Pre-Requisites

Nil

Clothing and Equipment

  • Black, slip resistant, dress shoe
  • Chef jacket, trousers, chef hat, apron and neckerchief will be supplied
  • Students must have access to a computer and Internet

Pathways

  • Certificate III in Commercial Cookery
  • Certificate III in Catering Operations

Potential Job Outcomes

  • Kitchen hand
  • Apprentice chef
  • Catering assistant

Entry Requirements

NA