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.
Graduates may seek employment in the following jobs:
- Chef de partie.
Theory training is classroom based.
The training students will receive is competency-based and designed to develop both practical skills and knowledge.
Training methods include:
- Lectures (class room style)
- PowerPoint\ presentations
It is beneficial but not essential for students to have access to a workplace while undertaking this qualification. However, in order to pursue the qualification applicants must:
- Must be 18 years or older;
- Must complete and score minimum ACSF level 3, to pursue this qualification
Pre-Training Review (PTR)
A pre-training interview would be conducted with the applicant by a Swiss Institute representative. This interview will help us identify your prior experience, existing knowledge, skills, and suitability for the course. Pre-Training Review will be valuable in determining appropriate learner cohort and thus study plan, any additional support and/or any reasonable adjustment required for you to successfully complete the course
Swiss recognises four different types of Learner Cohorts, and are dependent upon which cohort description best describes the learner, a different training and assessment plan is developed and offered to the learner. The intent of the learner cohort process is to recognise any pre-existing learning and knowledge in the PTR and customise the most effective learning plan for the learner.
The four learning cohorts are:
- 1st Cohort: Beginner (Full Study Model) – limited knowledge or skills in the competence contained in this qualification. No recent related industry experience. No LLN
- 2nd Cohort: Intermediate (Partial Study Model) – moderate prior knowledge and skills in the competence contained in this qualification. Limited recent related industry experience, under 1 year.
- 3rd Cohort: Advanced (Assessment Only Pathway) – Extensive knowledge and skills in the competence contained in this qualification. Recent related industry work experience of one to two years.
- 4th Cohort: Expert (RPL Pathway) - Extensive specific knowledge and skills in the competence contained in this qualification; current relevant industry experience of 2 or more years and these candidates are recommended to undertake a full recognition pathway.
Swiss Institute will identify training and assessment requirement during enrolment process, and offer them support as per their learning and assessment need. It will be structured as per table below:
|Activity||Type of Activity||Resources Required|
|Training||Face-to-face Classroom Sessions||Includes lectures and presentations, learning activities using simulated work environments, demonstrations, and practice tests.||Required||Optional||Optional||Not Offered|
|Learning||Self-paced learning activities||Includes reading assignments, homework, research work, etc.||Required||Required||Optional||Not Offered|
|Assessment||Supervised Knowledge and skills Assessment||Written Questions and Case Studies||Required||Required||Required||Required|
Face-to-face training is delivered at our training rooms. With theory in our Level 1, Suite 22 , 420 Collins Street Melbourne VIC 3000 and practical in either our Brimbank Catering Kitchen facility or the “Rustic Ram: restaurant in Geelong.
This course is scheduled to be completed in 52 weeks* (including 12 weeks of holiday break), depending on the learner’s relevant skills, knowledge and experience.
- All non-assessment activities independently undertaken by learners
- These activities are self-paced and self-directed
- These include but are not limited to:
- Reading the learner guide
- These activities are typically recommended to beginners, optional for intermediate and advanced learners, and not applicable to expert learners undertaking RPL or Credit Transfer
Methods of Assessment
A range of assessment methods are used including class exercises, role-plays, knowledge questions, observation and activities and project work. Individual Units have specific assessment requirements and we will provide this prior to commencement of a Unit.
Credit Transfers and Recognised Prior Learning (RPL)
Learners with prior learning and work experience can apply for recognition. Learners with statements of attainment from other registered training organisations will have their competency recognised as credit transfers. Contact us for further details.
Students who are enrolling for RPL pathway must provide the followings:
- Solid Employment history with Australian experience
- Past qualifications relevant to the qualification you are applying for
- Referee statement(s) from employers,
- Referrals/endorsements – from coworkers and customers
- Pictures, working documents and videos, work samples (where applicable) – demonstrating specific tasks, knowledge and skills
Candidates may progress to higher-level qualifications within and/or across the Hospitality sector e.g.
Full Course fees, for Cohort 1 are $4,450 and include all learning and assessment materials.
Learners in Cohort 2, 3, and 4 will pay an amount equal to or less that the Full Course Fee the exact amount will depend upon the Cohort and what units are to be undertaken as a training and assessment process. As each learner is an individual, and as their study plan is to be tailored to the learner, so should their course fee.
Fee payment is to be at the commencement of each term. As Australian Law prohibits us from receiving more than $1500 in tuition fees in advance the following payment schedule applies
Payment 1: 25% of course Fee, For Cohort 1: $1,112.50 prior to course commencement in term 1. Other Cohorts will pay a corresponding amount
Payment 2: 25% of course Fee, For Cohort 1: $1,112.50 prior to course commencement in term 2. Other Cohorts will pay a corresponding amount
Payment 3: 25% of course Fee, For Cohort 1: $1,112.50 prior to course commencement in term 3. Other Cohorts will pay a corresponding amount
Payment 4: 25% of course Fee, For Cohort 1: $1,112.50 prior to course commencement in term 4. Other Cohorts will pay a corresponding amount
As fees are paid in instalments, there are no refunds
Total number of units = 28
- 13 core units
- 15 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 8 units from Group C
- 5 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
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
SITXHRM002 Roster staff
SITXINV001 Receive and store stock
SITXINV004 Control stock
SITXWHS002 Identify hazards, assess and control safety risks
SITHCCC015 Produce and serve food for buffets
SITXCCS006 Provide service to customers
SITHIND002 Source and use information on the hospitality industry
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