Undergraduate Programs
Course contents certificate III
Course code: SIT30816, cricos code: 095097M
1. Level III Commercial Cookery Program in association with ACOT College, Australia. Students learn the cooking technicalities in state- of-the-art kitchen and also gain expertise in 5 star hotels by getting hands on professional experience.
Core Units
01 | BSBSUS201 | Participate in environmentally sustainable work practices |
02 | BSBWOR203 | Work effectively with others |
03 | SITHCCC001 | Use food preparation equipment |
04 | SITHCCC005 | Prepare dishes using basic methods of cookery |
05 | SITHCCC006 | Prepare appetisers and salads |
06 | SITHCCC007 | Prepare stocks, sauces and soups |
07 | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
08 | SITHCCC012 | Prepare poultry dishes |
09 | SITHCCC013 | Prepare seafood dishes |
10 | SITHCCC014 | Prepare meat dishes |
11 | SITHCCC018 | Prepare food to meet special dietary requirements |
12 | SITHCCC019 | Produce cakes, pastries and breads |
13 | SITHCCC020 | Work effectively as a cook |
14 | SITHKOP001 | Clean kitchen premises and equipment |
15 | SITHKOP002 | Plan and cost basic menus |
16 | SITHPAT006 | Produce desserts |
17 | SITXFSA001 | Use hygienic practices for food safety |
18 | SITXFSA002 | Participate in safe food handling practices |
19 | SITXHRM001 | Coach others in job skills |
20 | SITXINV002 | Maintain the quality of perishable items |
21 | SITXWHS001 | Participate in safe work practices |
Elective Units
01 | SITXCCS006 | Provide service to customers |
02 | SITXCOM002 | Show social and cultural sensitivity |
03 | SITHIND002 | Source and use information on the hospitality industry |
04 | SITHCCC011 | Use cookery skills effectively |
Course contents certificate IV
Course code: SIT 40516, cricos code: 095096A
2. Level IV Commercial Cookery Program in association with ACOT College, Australia with a progression route to Diploma Program in Australia.
Core Units
01 | BSBDIV501 | Participate in environmentally sustainable work practices |
02 | BSBSUS401 | Work effectively with others |
03 | SITHCCC001 | Use food preparation equipment |
04 | SITHCCC005 | Prepare dishes using basic methods of cookery |
05 | SITHCCC006 | Prepare appetisers and salads |
06 | SITHCCC007 | Prepare stocks, sauces and soups |
07 | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
08 | SITHCCC012 | Prepare poultry dishes |
09 | SITHCCC013 | Prepare seafood dishes |
10 | SITHCCC014 | Prepare meat dishes |
11 | SITHCCC018 | Prepare food to meet special dietary requirements |
12 | SITHCCC019 | Produce cakes, pastries and breads |
13 | SITHCCC020 | Work effectively as a cook |
14 | SITHKOP002 | Clean kitchen premises and equipment |
15 | SITHKOP004 | Plan and cost basic menus |
16 | SITHKOP005 | Produce desserts |
17 | SITHPAT006 | Use hygienic practices for food safety |
18 | SITXCOM005 | Participate in safe food handling practices |
19 | SITXFIN003 | Coach others in job skills |
20 | SITXFSA001 | Maintain the quality of perishable items |
21 | SITXFSA002 | Participate in safe work practices |
22 | SITXHRM001 | Coach others in job skills |
23 | SITXHRM003 | Lead and manage people |
24 | SITXINV002 | Maintain the quality of perishable items |
25 | SITXMGT001 | Monitor work operations |
26 | SITXWHS003 | Implement and monitor work health and safety practices |
Elective Units
01 | SITHCCC015 | Produce and serve food for buffets |
02 | SITHCCC011 | Use cookery skills effectively |
03 | SITXCOM002 | Show social and cultural sensitivity |
04 | SITXCCS006 | Provide service to customers |
05 | SITXWHS001 | Participate in safe work practices |
06 | BSBWOR203 | Work effectively with others |
07 | BSBSUS201 | Clean kitchen premises and equipment |