Duration
78 weeks
Delivery mode
Face-to-Face classroom-based learning | Practical Training and Assessment at the HIC Kitchen | Work-Based Training
Location
Campus: Level 3, 251 Adelaide Terrace Perth WA 6000 Australia
Intake Dates
January | April | July | October
Tuition Fee:
Tuition Fees: $14,500 | Resources Fee: $3,000
Job Opportunities
Chef | Chef de partie
Course Overview
Duration
Delivery Mode
Tuition Fee
Job Opportunities
Entry Requirements
Course Credit
Work-Based training
Education Pathways
Course content
Course Overview
This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Duration
This course is delivered over a period of 78 weeks (1.5 years) consisting of:
- 60 Weeks of scheduled training and assessment (6 terms of 10 weeks each)
- 18 Weeks of scheduled breaks/holidays
Students are required to attend 20 hours face-to-face classroom training & assessment per week.
Delivery Mode
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training.
Tuition Fee
Tuition Fees: $14,500
Material Fee: $3,000
Job Opportunities
- Chef
- Chef de Partie
- Cook
Entry Requirements
- Be at least 18 years of age
- Have a minimum IELTS score of at least 6.0 (test results must be no more than 2 years old)
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have completed a minimum of Year 12 (or equivalent qualification)
Course Credit
- Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) at the time of enrolment or at any time during their enrolment (prior to the commencement of the relevant unit/s of competency).
- For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
- If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration. For any questions about course credit, contact us at the details shown below.
Work-Based training
- This course includes Work-Based Training. The work-based training hours are part of the course hours and must be completed within the prescribed academic term. The placement is allocated for the last term of this course to allow the students to develop the required skills, knowledge, and competence prior to going to a workplace. The college shall organise and arrange placement with approved providers. There will be no cost to the students for arranging placements.
- Students will also have an option to arrange their own placements. However, HIC shall conduct such workplace inspections and approve the facility as per its criteria, and also enter into an agreement with the business.
- HIC has entered into Work Based Training agreement with different providers such as Aloft Perth.
Education Pathways
On completion of the SIT40521 Certificate IV in Kitchen Management, students may pursue a SIT50422 Diploma of Hospitality Management (Commercial Cookery pathway) course at HIC or other CRICOS registered training organisations.
Course content
Course content:
| 1. SITXFSA005 Use hygienic practices for food safety | Core |
| 2. SITXINV006** Receive, store and maintain stock | Core |
| 3. SITXFSA006 Participate in safe food handling practices | Core |
| 4. SITHCCC026** Package prepared foodstuffs | Elective |
| 5. SITHCCC023** Use food preparation equipment | Core |
| 6. SITHCCC025** Prepare and present sandwiches | Elective |
| 7. SITHCCC040** Prepare and serve cheese | Elective |
| 8. SITXCCS014 Provide service to customers | Elective |
| 9. SITHCCC029** Prepare stocks, sauces and soups | Core |
| 10. SITHCCC028** Prepare appetisers and salads | Core |
| 11. SITHCCC027** Prepare dishes using basic methods of cookery | Core |
| 12. SITHCCC030** Prepare vegetable, fruit, egg and farinaceous dishes | Core |
| 13. SITHCCC031** Prepare vegetarian and vegan dishes | Core |
| 14. SITHCCC035** Prepare poultry dishes | Core |
| 15. SITHCCC036** Prepare meat dishes | Core |
| 16. SITHCCC037** Prepare seafood dishes | Core |
| 17. SITHCCC041** Produce cakes, pastries and Breads | Core |
| 18. SITHPAT016** Produce desserts | Core |
| 19. SITHCCC038** Produce and serve food for buffets | Elective |
| 20. SITHCCC042** Prepare food to meet special dietary requirements | Core |
| 21. SITHKOP010 Plan and cost recipes | Core |
| 22. SITHCCC043** Work effectively as a cook | Core |
| 23. SITXCOM010 Manage conflict | Core |
| 24. SITXHRM009 Lead and manage people | Core |
| 25. SITXFIN009 Manage finances within a budget | Core |
| 26. SITXMGT004 Monitor work operations | Core |
| 27. SITXWHS007 Implement and monitor work health and safety practices | Core |
| 28. SITXHRM008 Roster staff | Core |
| 29. SITHKOP013* Plan cooking operations | Core |
| 30. SITHKOP015* Design and cost menus | Core |
| 31. SITXFSA008* Develop and implement a food safety program | Core |
| 32. SITHKOP012 Develop recipes for special dietary requirements | Core |
| 33. SITXWHS006 Identify hazards, assess and control safety risks | Elective |
Course Overview:
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.
