This qualification reflects the role of commercial 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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40516 Certificate IV in Commercial Cookery.
This qualification is expected to be completed in 52 weeks. This will include 40 weeks of face to face training and assessment spread over 4 terms of 10 weeks each and 12 weeks of term breaks (accumulative). 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. There are no additional fees for this work placement.
|4th January 2021||5th April 2021||5th July 2021||4th October 2021|
|1st February 2021||3rd May 2021||2nd August 2021||1st November 2021|
|1st March 2021||7th June 2021||6th September 2021||6 December 2021|
Potential employment options are as a commercial cook in a restaurants, hotels, clubs, pubs, cafés, and coffee shops.
There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:
|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 an Australian Year 10 (or an international secondary school year which is equivalent to Australian Year 10) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.|
|English Language Requirements||To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.
|DHA requirements:||Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/|
Additionally, the learner is 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
- undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.
Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.
To receive RPL, we assess students previous work, education and life experiences against recognised qualifications.
Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.
If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.
Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.
Assessment conditions will ensure a simulated workplace environment.
- Reflect real life work tasks.
- Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
- Are assessed using assessment criteria that relate to the quality of work expected by the industry.
- Are performed to industry safety requirements as relevant.
- Utilise authentic workplace documentation.
- Require students to work with others as part of a team.
- Require students to plan and prioritise competing work tasks.
- Involve the use of standard, workplace equipment such as computers and software.
Ensure that students are required to consider workplace constraints such as time and budgets.
|SITHKOP004||Develop menus for special dietary requirements||Elective|
|BSBITU306||Design and produce business documents||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)