Description

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.

course pathways

On successful completion of this course students will be eligible to undertake SIT40521 Certificate IV in Kitchen Management.

Employment Pathway for Students

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coff¬ee shops.

**Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by CIT when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.

Entry Requirements

All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Home Affairs. Cornell Institute of training accepts the results from International English Language Testing System (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

Acceptable Form of evidence for English Language Profi¬ciency at Cornell Institute of Training	Acceptable Score for Direct Entry Level for Certifi¬cate/ Diploma/ Advanced Diploma Courses
International English Language Testing System (IELTS) - Academic	6
Test of English as Foreign Language (TOEFL) - (IBT)	60-78
Pearson Test of English Academic (PTE Academic)- (IBT)	51.6

Academic Requirements:

Australian year 12 Equivalent of other countries

Age Requirements:

For international students, CIT has a requirement that all students must be over 18 years of age at the commencement of course.

Other entry requirements apply:

Cornell Institute of Training conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview and LLND assessment may also be required

Course Structure

Unit of Competency Code	Unit of Competency Title	Core/Elective
SITXFSA005	Use Hygienic Practices for food safety	Core
SITHCCC027	Prepare dishes using basic methods of cookery	Core
SITXFSA006	Participate in safe food handling practices	Core
SITHKOP001	Clean kitchen premises and equipment	Core
SITXINV006	Receive, store and maintain stock	Core
SITHCCC023	Use food preparation equipment	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
SITHPAT016*	Produce desserts	Core
SITHCCC042*	Prepare food to meet special dietary requirements	Core
SITHKOP010	Plan and cost recipes	Core
SITXWHS005	Participate in safe work practices	Core
SITXHRM007	Coach others in job skills	Core
SITHCCC043	Work effectively as a cook (WBT)	Core
SITHCCC040	Prepare and serve cheese	Elective
SITHCCC025*	Prepare and present sandwiches	Elective
SITHCCC026*	Package prepared foodstuffs	Elective
SITHCCC044	Prepare specialised food items	Elective
SITHCCC039*	Produce pates and terrines	Elective

Assessment Method

• Demonstrations
• Workplace Training
• Projects
• Case Studies
• Written Questions Answers

Mode of Delivery

The course is delivered via face-to-face training and independent study. The following techniques are employed during face-to-face delivery depending on the subject matter: trainer demonstrations, power point presentations, individual tasks, case studies, research, role plays, practical demonstrations and group work. The context of the simulated workplace environment will be incorporated into delivery methodologies and students’ complete tasks to workplace standards.

Students also undertake independent study and assessment activities in addition to scheduled classes. Examples of activities include undertaking homework set by trainers, research, reading, practicing applying knowledge and skills learnt in class, and preparing for and undertaking out of class assessment tasks.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.cornell.vic.edu.au

Credit Transfer

You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.

International students

Cornell Institute of Training offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.