CRICOS Code: 108608D
Qualification Status: Superseded
AQF Level: 4
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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Units of Competency
This qualification includes 33 units of competency:
- 26 core units
- 7 elective units
||BSBDIV501 Manage diversity in the workplace
|BSBSUS401 Implement and monitor environmentally sustainable work practices
|SITHCCC001 Use food preparation equipment
|SITHCCC005 Prepare dishes using basic methods of cookery
|SITHCCC006 Prepare appetisers and salads
|SITHCCC007 Prepare stocks, sauces and soups
|SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
|SITHCCC012 Prepare poultry dishes
|SITHCCC013 Prepare seafood dishes
|SITHCCC014 Prepare meat dishes
|SITHCCC018 Prepare food to meet special dietary requirements
|SITHCCC019 Produce cakes, pastries and breads
|SITHCCC020 Work effectively as a cook
|SITHKOP002 Plan and cost basic menus
|SITHKOP004 Develop menus for special dietary requirements
|SITHKOP005 Coordinate cooking operations
|SITHPAT006 Produce desserts
|SITXCOM005 Manage conflict
|SITXFIN003 Manage finances within a budget
|SITXFSA001 Use hygienic practices for food safety
|SITXFSA002 Participate in safe food handling practices
|SITXHRM001 Coach others in job skills
|SITXHRM003 Lead and manage people
|SITXINV002 Maintain the quality of perishable items
|SITXMGT001 Monitor work operations
|SITXWHS003 Implement and monitor work health and safety practices
||BSBITU306 Design and produce business documents
|BSBTWK201 Work effectively with others
|SITHIND002 Source and use information on the hospitality industry
|SITXWHS002 Identify hazards assess and control safety risks
|BSBSUS211 Participate in environmentally sustainable work practices
|SITXWHS001 Participate in safe work practices
|SITHKOP001 Clean kitchen premises and equipment
This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face to face training and assessment spread over 6 terms of 10 weeks each and 18 weeks (in total) of term breaks.
Students will also need to complete work placement as part of their course. This will be an additional 192 hours to be completed concurrently in term 3 and 4, and 48 hours to be completed concurrently in term 6.
Multiple intakes every year. Please contact admin team for more information.
There are no pre-requisites for this course.
- Age requirements: students must be a minimum age of 18 years or above at the time of course commencement
- Academic Requirements: to enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher
- English Language Requirements: an English language proficiency level of one of the following:
- IELTS band score of 5.5 or equivalent,
- IELTS band 5.0 and a successful completion of ELICOS course minimum 10 weeks
- Pre-training review: all international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities
- Language, Literacy and Numeracy (LLN) Assessment: all applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study
- Hardware/Software requirements: Mercury Institute of Victoria will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost. Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills
- Kitchen toolkit: students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Mercury Institute of Victoria
- Physical requirements: applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. Mercury Institute of Victoria will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
Face to face delivery.
This program will be delivered in the classroom. Practical face to face training will be provided in a commercial training kitchen. A work placement is also required.
Method of Training
The structured learning – formal learning activities, may consist of:
- classes or tutorials, on-line tasks, and forums
- learning activities
- structured workplace experience
- workshop activities
- structured prescribed reading
- prescribed follow-up activities.
Mercury Institute of Victoria will ensure placement of all students. This is to ensure international students with limited exposure to Australian workplace are not disadvantaged. Students will have the option to arrange their own work placement provided it meets all requirements. The assessor will visit and assess the student at least twice during this time at a mutually convenient time.
Participants will develop skills that lead to:
- SIT50416 Diploma of Hospitality Management.
Job roles and titles vary across different industry sectors. Possible career outcomes relevant to this qualification include:
- Commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops
- Small business owner in these sectors
- Chef and chef de partie.
Tuition and Application Fees
Tuition fees: 16,750 AUD
Application fee: 250 AUD (non-refundable)
Material fee: 1,000 AUD
- Study period 1 (Deposit to be paid prior to being issued CoE): 1,750 AUD tuition fees, 250 AUD Application fee and 1,000 AUD Material fee
- Study period 2: 3,000 AUD tuition fees
- Study period 3: 3,000 AUD tuition fees
- Study period 4: 3,000 AUD tuition fees
- Study period 5: 3,000 AUD tuition fees
- Study period 6: 3,000 AUD tuition fees
(*Deposit for course may vary, please refer to Letter of Offer)
RPL and Credit Transfer
Mercury Institute of Victoria will offer Recognition of Prior Learning (RPL) and Credit Transfer to all students at the time of enrolment. RPL enables students who have not undertaken the unit or equivalent, but have the required knowledge and skills, to demonstrate competency for the unit in an assessment only pathway. An RPL kit is available for candidates wishing to apply for RPL and information sessions are available to support the candidates in their application.
To apply for this course or for further information please call Mercury Institute of Victoria on 03 9654 0101 or email firstname.lastname@example.org.