Start the journey to your dream career in cooking. You will learn a range of kitchen functions including how to prepare and present food, apply hospitality skills in the workplace and develop hospitality industry knowledge in environments such as restaurants, hotels, cafeterias and pubs.

• Location:
  Footscray Nicholson and Industry
• Faculty:
  Faculty of Technical and Trades Innovation
• School:
  School of Service Industries
• Study mode:
  Full Time
• Delivery mode:
  On campus, Industry and Traineeship
• Course code:
  SIT20307
• Duration:
  0.5 years
• This information is for Australian residents.
  Click here for the international version of this course

How to apply

• kitchen attendant
• breakfast cook
• short order cook

Learn more about your career options on the Australian government's Career Information and Resources website.

This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

• Organise and Prepare Food

  Unit code

  SITHCCC001B

• Present Food

  Unit code

  SITHCCC002A

• Receive and Store Kitchen Supplies

  Unit code

  SITHCCC003B

• Clean and Maintain Kitchen Premises

  Unit code

  SITHCCC004B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Prepare, Cook and Serve Food for Service

  Unit code

  SITHCCC027A

• Develop and Update Hospitality Industry Knowledge

  Unit code

  SITHIND001B

• Work With Colleagues and Customers

  Unit code

  SITXCOM001A

• Work in a Socially Diverse Environment

  Unit code

  SITXCOM002A

• Follow Health, Safety and Security Procedures

  Unit code

  SITXOHS001B

• Follow Workplace Hygiene Procedures

  Unit code

  SITXOHS002A

• Apply Hospitality Skills in the Workplace

  Unit code

  SITHIND002A

• Prepare Appetisers and Salads

  Unit code

  SITHCCC006A

• Prepare Sandwiches

  Unit code

  SITHCCC007A

• Prepare Stocks, Sauces and Soups

  Unit code

  SITHCCC008A

• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

  Unit code

  SITHCCC009A

• Prepare Hot and Cold Desserts

  Unit code

  SITHCCC013A

• Select, Prepare and Cook Poultry

  Unit code

  SITHCCC010A

• Plan and Prepare Food for Buffets

  Unit code

  SITHCCC015A

Students must successfully complete 16 units: 11 core units and 5 elective units in accordance with the packaging rules for the qualification as specified in SIT07 Training Package.

• TAFE: IELTS level 5.5. To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• Year 12: IELTS level 5.5. To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• International: IELTS level 5.5. To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• Mature: IELTS level 5.5. To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.