CRICOS Course Code: 113997K
About this course
This qualification reflects the role of chefs and 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Who should apply for this course and why?
International students who are:
- Seeking to pursue or further a career in kitchen management
- Seeking to enter a new industry sector
- Seeking a pathway to higher level qualifications
Entry Requirement
International Students must:
-
- be at least 18 years of age
- have completed Year 12, or equivalent
- participate in a course entry interview to determine suitability for the course and student needs
- have an IELTS score of 6.0, with no band less than 5.5, or equivalent English proficiency (e.g., Upper Intermediate, or EAP from an approved ELICOS/ESL Centre).
Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.
Student must bring their laptop or compatible device for classroom use, as it is essential for accessing materials and completing coursework.
Unit Details
Units of Competency
| Code | Title | Core / Elective |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012* | Develop recipes for special dietary requirements | Core |
| SITHKOP013* | Plan cooking operations | Core |
| SITHKOP015* | Design and cost menus | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008* | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITHCCC040* | Prepare and serve cheese | Elective |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHFAB025 | Prepare and serve espresso coffee | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
Dates and Fees
Intake Months each year
January
February
April
May
July
August
October
November
Course Fees and Payment
Enrolment Application Fee: AUD 250
Course Fee: AUD 24,000
Material Fee: AUD 3,000
Payment Option
- Credit Card
- Electronic Funds Transfer (account details available on request)
Apply Now
How can I apply?
To apply for this course, you are required to complete an application for enrolment form and submit all required supporting evidence including copies of your:
- Copy of your passport
- Academic certificate/s
- Proof of English language proficiency as specified in the entry requirements.
Offer and Enrolment Process
If your application is successful, you will receive a Letter of Offer with a student agreement which you are required to read through all of the included policies and procedures. If you are in agreement, sign and return to us and we will then issue you with an invoice.
Once we receive your first payment, we will issue your Confirmation of Enrolment (CoE).
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
This course outline should be read in conjunction with the Fusion College of Technology International Student Handbook. This can be found online at https://fusioncollege.edu.au/
Course Duration & Delivery
Course Duration
The qualification is delivered over 78 weeks comprising of:
- six (6) terms of 10 weeks each (60 weeks total)
- holiday breaks amounting to 18 weeks.
Course Delivery Mode
This program is delivered in the classroom and through structured self-study. Practical face-to-face training is provided in a commercial training kitchen. A work placement is also required.
Work Placement: Students are required to complete a minimum of 192 hours (48 food service periods) of practical placement hours.
Course Delivery Site
Classroom: Suite 502, 16 – 18 Wentworth Street Parramatta NSW 2150
Kitchen: Suite 203, 118 Church Street, Parramatta NSW 2150
Training and assessment information
Students are required to attend 13.5 hours of training and assessment per week and complete structured supervised study session of 6.5 hours per week.
Course progress and attendance
Satisfactory course progress and attendance are very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.
Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies, observations, and short answer questions.
Student Support
-
- One-to-one support from the trainer/assessor
- Support with personal issues
- Access to additional learning resources
- Reasonable adjustment in assessment
- Social events
- A buddy program
- Information about external sources of support.
You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy. We will identify any additional support needs you may have at the time of application and enrolment and may provide you support based on those needs.
