Prepares students for professional roles as trade cooks with a wide range of kitchen operation skills.
Focuses on discretion and limited supervision, guided by plans, policies, and procedures.
Graduates work in restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Enrolment Information▼
CRICOS Code: 111725F
Duration: 52 Weeks (4 terms of 10 weeks, plus 12 weeks break)
Study Mode: Blended – Classroom + Work-Based Training (20 hours/week)
Work Component: 200 hours mandatory placement
Entry Requirements▼
International students must be at least 18 years old.
English proficiency: IELTS 6.0 or equivalent.
Completion of Australian Year 11 (or equivalent) or Cert III higher.
Alternative: IELTS 5.0 if packaged with 20 weeks of ELICOS.
Resources▼
Flexible learning with face-to-face workshops.
State-of-the-art commercial kitchen with the latest technology.
Real-world experience in a fully operational training restaurant.
Professional Oak Leaf student uniform provided.
Course Units of Competency▼
Unit Code and Title
Type
SITHCCC023 Use food preparation equipment*
Core
SITHCCC027 Prepare dishes using basic methods*
Core
SITHCCC028 Prepare appetisers and salads*
Core
SITHCCC029 Prepare stocks, sauces and soups*
Core
SITHCCC030 Prepare vegetable, fruit, egg 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
SITHKOP009 Clean kitchen premises and equipment*
Core
SITHKOP010 Plan and cost recipes
Core
SITHPAT016 Produce desserts*
Core
SITXFSA005 Use hygienic practices for food safety
Core
SITXFSA006 Participate in safe food handling practices
Core
SITXHRM007 Coach others in job skills
Core
SITXINV006 Receive, store and maintain stock*
Core
SITXWHS005 Participate in safe work practices
Core
SITHCCC025* Prepare and present sandwiches
Elective
SITHCCC040* Prepare and serve cheese
Elective
SITHPAT014* Produce yeast-based bakery products
Elective
SITHCCC026* Package prepared foodstuffs
Elective
SITHCCC038* Produce and serve food for buffets
Elective
*Prerequisite unit. **Two prerequisites units.
Industry Work Placement▼
Graduates achieve workplace readiness through training in kitchens operating under real industry conditions. Students prepare and serve food as part of a professional team, gaining experience in service periods and kitchen operations.
Pathways & Outcomes▼
Study Pathways
Progress to Certificate IV in Kitchen Management or Diploma of Hospitality Management.
Career Roles
Cook, Commis Chef, Kitchen Supervisor, or Hospitality Manager.
Guarantees to Learners▼
High-quality training aligned with national standards.
Access to qualified trainers and support services.
Safe, supportive learning environment with fair appeals processes.
