Contact Info
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1 Crocus Way, Ferndale WA, Australia
This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
July, August
78 Weeks
Face to Face
Level IV
This course is aimed at:
Face to Face – 3 days per week (20 hours)
Students must:
The LLN test will determine whether the student needs additional support to achieve the following ACSF Levels-
Direct Entry Students:
Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives.
| SITXFSA005 | Use hygienic practices for food safety |
| SITXINV006 | Receive, store and maintain stock |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and Breads |
| SITHPAT016 | Produce desserts |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC043 | Work effectively as a cook |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHPAT014 | Produce yeast-based bakery products |
Pathway Students:
Pathway students progressing from SIT30821 (successfully completed with the above 23 units attained with credits granted) will need to complete the following additional 10 units in this course.
Core Units
| SITXCOM010 | Manage conflict |
| SITXHRM009 | Lead and manage people |
| SITXFIN009 | Manage finances within a budget |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXHRM008 | Roster staff |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITXFSA008* | Develop and implement a food safety program |
| SITHKOP012 | Develop recipes for special dietary requirements |
** These units have a pre-requisite – SITXFSA005 Use hygienic practices for food safety. SITXFSA005 must accordingly be scheduled prior to starting any new term or student group.
