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 organizations such as restaurants, hotels, clubs,
pubs, cafes, and coffee shops, or to run a small business in these sectors.
The Resource Fee covers equipment and resources used in the delivery of your course at KCBT
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
|SITHCCC023*||Use food preparation equipment||Core|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Core|
|SITHCCC028*||Prepare appetisers and salads||Core|
|SITHCCC029*||Prepare stocks, sauces and soups||Core|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC043**||Work effectively as a cook||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITHKOP012*||Develop recipes for special dietary requirements||Core|
|SITHKOP013*||Plan cooking operations||Core|
|SITHKOP015*||Design and cost menus||Core|
|SITXFIN009||Manage finances within a budget||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXFSA008*||Develop and implement a food safety program||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITHCCC026*||Package prepared foodstuffs||Elective|
|SITHCCC038*||Produce and serve food for buffets||Elective|
|SITHCCC040*||Prepare and serve cheese||Elective|
|SITXCOM007||Show social and cultural diversity||Elective|
|SITHKOP009*||Clean kitchen premises and equipment||Elective|
|SITHCCC025*||Prepare and present sandwiches||Elective|
The Assessment Process is based on the principles of competency-based training. Assessment for each unit of competency will be through a combination of classroom-based and work-placement tasks. Classroom-based assessments include but are not limited to:
Work placement arrangements with a work placement contract, logbook, work evidence, and assessment of tasks completed at the workplace through evidence, third-party evidence, and/or observation.
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (https://kcbt.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form (https://kcbt.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.
Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Employment opportunities resulting from the completion of this course may include following job roles:
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