Course Summary
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.
Requirements - To Be Eligible
For your application to be considered, you must meet the following entry requirements.
Entry RequirementsThere are no qualification entry requirements, however CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
ADDITIONAL STUDY REQUIREMENTS
- Students require access to a computer with internet
- 12 kitchen service periods are required for this qualification, where students cannot complete all 12 services within the CQ University Training Kitchens, they will be required to complete in industry
What to wear:
- Nonslip enclosed black footwear
- Long black pants/slacks
- Black collared shirt (no logos, print etc)
- No jewellery
or
- White chef jacket
- Checked chef pants
- White chef cap
Course Details
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 2: Certificate II |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
Not Applicable |
Student Outcomes, Career Opportunities and Occupations
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Delivery Agreement
There is potential for delivery to occur with VET in School students under a Third-Party Agreement. Other schools may enrol students to undertake this program (via a Training Services Agreement)
- Complete 7 core units
- Complete 6 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
24 weeks full-time one day per week (8hr) Monday + services on Wednesdays or 12 services in industry
- On-campus
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Core Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006. |
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|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
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Elective Pre-requisite units apply to these elective units of competency. Pre-requisite units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan. |
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| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITXWHS005 - Participate in safe work practices |
| 3 | SITHCCC025 - Prepare and present sandwiches |
| 4 | SITHCCC023 - Use food preparation equipment |
| 5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 6 | SITHCCC028 - Prepare appetisers and salads |
| 7 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC026 - Package prepared foodstuffs |
| 9 | SITHCCC034 - Work effectively in a commercial kitchen |
| 10 | SITXINV006 - Receive, store and maintain stock |
| 11 | SITHKOP009 - Clean kitchen premises and equipment |
| 12 | SITXCOM007 - Show social and cultural sensitivity |
| 13 | SITXFSA006 - Participate in safe food handling practices |
24 weeks full-time one day per week (8hr) Monday + services on Wednesdays or 12 services in industry
- Mixed Mode
|
Core Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006. |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
|
Elective Pre-requisite units apply to these elective units of competency. Pre-requisite units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan. |
||||
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITXWHS005 - Participate in safe work practices |
| 3 | SITHCCC025 - Prepare and present sandwiches |
| 4 | SITHCCC023 - Use food preparation equipment |
| 5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 6 | SITHCCC028 - Prepare appetisers and salads |
| 7 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC026 - Package prepared foodstuffs |
| 9 | SITHCCC034 - Work effectively in a commercial kitchen |
| 10 | SITXINV006 - Receive, store and maintain stock |
| 11 | SITHKOP009 - Clean kitchen premises and equipment |
| 12 | SITXCOM007 - Show social and cultural sensitivity |
| 13 | SITXFSA006 - Participate in safe food handling practices |
24 weeks full-time or 48 weeks part-time.
Student must be within a Queensland registered traineeship.
- On-campus
- Employer Based (VET Providers Only)
|
Core Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006. |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
|
Elective Pre-requisite units apply to these elective units of competency. Pre-requisite units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan. |
||||
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITXWHS005 - Participate in safe work practices |
| 3 | SITHCCC025 - Prepare and present sandwiches |
| 4 | SITHCCC023 - Use food preparation equipment |
| 5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 6 | SITHCCC028 - Prepare appetisers and salads |
| 7 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC026 - Package prepared foodstuffs |
| 9 | SITHCCC034 - Work effectively in a commercial kitchen |
| 10 | SITXINV006 - Receive, store and maintain stock |
| 11 | SITHKOP009 - Clean kitchen premises and equipment |
| 12 | SITXCOM007 - Show social and cultural sensitivity |
| 13 | SITXFSA006 - Participate in safe food handling practices |
RPL Only
The time to complete this qualification via RPL is dependent on the timely supply of suitable RPL evidence by the candidate. Generally, RPL may take a duration between 3 and 6 months.
- RPL/RCC/Credit
| RPL Units | ||||
|---|---|---|---|---|
| SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
Unit Sequence
| Unit Code | Unit Name |
|---|---|
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC026 | Package prepared foodstuffs |
| SITXCOM007 | Show social and cultural sensitivity |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITXFSA006 | Participate in safe food handling practices |
| SITXWHS005 | Participate in safe work practices |
| SITXINV006 | Receive, store and maintain stock |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP009 | Clean kitchen premises and equipment |
Course Assessment Information
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Written/Electronic Assessment |
| Practical Task |
| Third Party Verification |
| RPL |
Domestic 2024 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Start TAFE Now (STN)
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Traineeship
RPL Structure
Domestic 2025 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Start TAFE Now (STN)
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Traineeship
RPL Structure
Domestic 2026 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Start TAFE Now (STN)
Traineeship
RPL Structure
Show Historic Availabilities