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.
Graduates may seek employment in the following jobs:
- Cook (Cook-Chill Kitchen)
- Cook (Hospital)
- Cook (Large Restaurant)
- Cook (Restaurant and Catering Company)
- Cook (Small Restaurant or Café)
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)
A practical placement is an important component of your course and allows you to prepare for the workplace by applying what you have learned in your course to the work environment. It involves more than just observing what is happening in the host workplace as you will have specific activities to undertake while on the placement. Your trainer will inform you what you will need to complete to successfully complete the placement.
Learners are required to complete 48 service periods hours of practical placement at the end of the study.
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; (as this qualification is undertaken on the job due to Work Placement Requirements);
- 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 study plan, additional support and/or reasonable adjustment required for you to successfully complete the course
Swiss recognises four different types of Learner Cohorts, and are dependant 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 78 weeks* (including 18 weeks of holiday break), depending on the learner’s relevant skills, knowledge and experience.
Learning methods -
All learning resources are placed in Didasko platform.
- All non-assessment activities independently undertaken by learners
- These activities are self-paced and self-directed
- These include but are not limited to:
- Digital Content
- 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.
Student Learning kit fee is $500 and includes Uniform, including Hat, Tunic, Pants and shoes, and Cooks utensil kit contained in a lockable box. All cohorts except Cohort 4 (Full RPL) are required to purchase this.
Full Course fees, for Cohort 1 are $4,850 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: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 1. Other Cohorts will pay a corresponding amount
Payment 2: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 2. Other Cohorts will pay a corresponding amount
Payment 3: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 3. Other Cohorts will pay a corresponding amount
Payment 4: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 4. Other Cohorts will pay a corresponding amount
Payment 5: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 5. Other Cohorts will pay a corresponding amount
Payment 6: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 6. Other Cohorts will pay a corresponding amount
Payment 7: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 7. Other Cohorts will pay a corresponding amount
Payment 8: 12.5% of course Fee, For Cohort 1: $606.25 prior to course commencement in term 8. Other Cohorts will pay a corresponding amount
As fees are paid in instalments, there are no refunds
Total number of units = 25
- 21 core units
- 4 elective units, consisting of:
- 4 units from the list below, 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.
|21 Core (compulsory) units|
|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 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|
|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|
4 Elective units
|SITXINV001 Receive and store stock|
|BSBCMM201 Communicate in the workplace|
|SITHIND002 Source and use information on the hospitality industry|
|SITXWHS002 Identify hazards, assess and control safety risks.|
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