Course Overview:
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 judgment, 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, cafes, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements:
MINT requires that all International students must be minimum 18 years of age at the time of enrolment in this qualification and must provide evidence that they have obtained the following:
1) Academic: Recognised secondary education qualification, assessed as at Australian Year 12 level, or approved vocational qualifications and
2) English: Minimum IELTS test score of 5.5 overall (with a minimum individual band score of 5.0), or approved equivalent
Applicants with physical disabilities, intellectual impairments, emotional issues or learning difficulties must discuss their needs with the Academic Manager prior to applying for the course; and seek an assessment of whether they have the capacity/ability to undertake, and successfully complete the course.
Otherwise all students will need to demonstrate they have appropriate Australian Core Skills Framework (ACSF) levels to commence the course.
Language Requirement
Students must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test through the LLN Robot.
COURSE DESCRIPTION
| Core / Elective | Unit Code | Unit Name |
| CORE 21 | SITXWHS001 | Participate in safe work practices |
| CORE 17 | SITXFSA001 | Use hygienic practices for food safety |
| CORE 2 | BSBWOR203 | Work effectively with others |
| CORE 1 | BSBSUS201 | Participate in environmentally sustainable work practices |
| CORE 3 | SITHCCC001 | Use food preparation equipment |
| CORE 11 | SITHCCC018 | Prepare food to meet special dietary requirements |
| CORE 18 | SITXFSA002 | Participate in safe food handling practices |
| CORE 4 | SITHCCC005 | Prepare dishes using basic methods of cookery |
| CORE 5 | SITHCCC006 | Prepare appetisers and salads |
| Elective 1 | SITHCCC017 | Handle and serve cheese |
| Elective 2 | SITHCCC003 | Prepare and present sandwiches |
| CORE 6 | SITHCCC007 | Prepare stocks, sauces and soups |
| * CORE 7 | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| * CORE 14 | SITHKOP001 | Clean kitchen premises and equipment |
| CORE 8 | SITHCCC012 | Prepare poultry dishes |
| CORE 9 | SITHCCC013 | Prepare seafood dishes |
| CORE 10 | SITHCCC014 | Prepare meat dishes |
| CORE 12 | SITHCCC019 | Produce cakes, pastries and breads |
| CORE 16 | SITHPAT006 | Produce desserts |
| Elective 3 | SITHCCC004 | Package prepared foodstuffs |
| CORE 20 | SITXINV002 | Maintain the quality of perishable items |
| CORE 19 | SITXHRM001 | Coach others in job skills |
| CORE 15 | SITHKOP002 | Plan and cost basic menus |
| Elective 4 | SITXCCS006 | Provide Service to Customers |
| CORE 13 | SITHCCC020 | Work effectively as a cook |
* Core Units 7 & 14 will be delivered holistically: that is the timetable will reflect that these two Units of Competency will be delivered and assessed during the same timetabled period.