Program Description
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.
Program Structure
Subject Code | Subject Name |
BSBSUS201 | Participate in environmentally sustainable work practices |
BSBWOR203 | Work effectively with others |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC006 | Prepare appetizers and salads |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 |
Prepare seafood dishesv |
SITHCCC014 | Prepare meat dishes |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC019 | Produce cakes, pastries and breads |
SITHCCC020 | Work effectively as a cook |
SITHKOP001 | Clean kitchen premises and equipment |
SITHKOP002 | Plan and cost basic menus |
SITHPAT006 | Produce desserts |
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
SITXHRM001 | Coach others in job skills |
SITXINV002 | Maintain the quality of perishable items |
SITXWHS001 | Participate in safe work practices |
SITXCOM002 | Show social and cultural sensitivity |
SITHCCC003 | Prepare and present sandwiches |
SITHIND002 | Source and use information on the hospitality industry |
SITHCCC017 | Handle and serve cheese |
Possible Job Outcomes
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.