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 from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
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.
| SIT Training Package does not have specify entry requirements for this qualification | Platinum Education Entry Requirements are as follows: |
| For International students: |
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| For Domestic students: |
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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 SIT50422-Diploma of Hospitality Management
| Unit Code | Unit Title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHPAT016 | Produce desserts |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC023 | Use food preparation equipment |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV006 | Receive, store and maintain stock |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP015 | Design and cost menus |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Unit Code | Unit Title |
|---|---|
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN008 | Interpret financial information |
We are eager to hear from you and we will get back to you promptly.
OR SPEAK TO OUR COURSE ADVISOR 07 3543 5684
