This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance and use discretion to solve non-routine problems.

It provides a pathway to work in restaurants, hotels, clubs, pubs, cafes, or to run a small business in these sectors.

• CRICOS Course Code: 111726E
• Duration: 78 Weeks (6 terms of 10 weeks, plus 18 weeks break)
• Study Mode: Blended – Classroom + Work-Based Training (20 hours/week)
• Work Component: 200 hours

• Minimum age: 18 years.
• English proficiency: IELTS 6.0 or equivalent.
• Completion of Australian Year 11 (or equivalent) or Certificate III or higher.
• Alternative: IELTS 5.0 if packaged with at least 20 weeks of ELICOS.

*Prerequisite unit. Contact us for full prerequisite details.

Develop practical skills through 200 hours of workplace-based training in commercial kitchens. Students prepare and serve food as part of a professional team in restaurants, cafés, or hotels operating under real industry conditions.

Progress to the SIT50422 Diploma of Hospitality Management.

Chef de Partie, Kitchen Supervisor, Kitchen Manager, or Small Business Owner.

• High-quality training and assessment aligned with national standards.
• Access to qualified trainers and support services.
• A safe and supportive learning environment.
• Access to fair complaints and appeals processes.