This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Upon successful completion of this course typical job roles including:
SIT Training Package does not specify entry requirements for this qualification.
Platinum Education Entry Requirements are as follows:
For International students:
For Domestic students:
Platinum Education is committed to your success. We provide:
Learners will be able to have their competency from prior learning and work experience recognised in this qualification through the following arrangements:
If a certificate with a statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Platinum Education in relation to the units as per the training plan.
Students can also pursue recognition by providing their trainer/enrolment officer relevant evidence requirements as detailed in Platinum Education RPL kit for this qualification.
If recognition applies the student’s overall duration will alter and a schedule of exemptions will be provided.
Further Training Pathways to this qualification include but not limited to SIT40521-Certificate IV in kitchen Management
| Unit Code | Unit Title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC043 | Work effectively as a cook |
| SITXINV006 | Receive, store and maintain stock |
| SITHCCC036 | Prepare meat dishes |
| SITHPAT016 | Produce desserts |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITXWHS005 | Participate in safe work practices |
| Unit Code | Unit Title |
|---|---|
| SITHCCC026 | UsePackage prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITXINV007 | Purchase goods |
| SITXCCS014 | Provide service to customers |
We are eager to hear from you and we will get back to you promptly.
OR SPEAK TO OUR COURSE ADVISOR 07 3543 5684
