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Undergraduate Programs

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 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