Course Summary
This qualification reflects the role of 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.
Requirements - To Be Eligible
For your application to be considered, you must meet the following entry requirements.
Entry RequirementsThere are no entry requirements for this qualification. 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 and should have a basic level of computer skills to use our online learning system.
- Non apprentice students must attend campus three days per week and also participate in services in industry. Work/industry placement is the responsibility of the student to coordinate.
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
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Course Details
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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 3: Certificate III |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
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Student Outcomes, Career Opportunities and Occupations
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
- Complete 20 core units
- Complete 5 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.
Delivered over a period of 40 weeks full time (three days per week)
- On-campus
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Stage 1 Pre-requisite unit, SITXFSA005 must be completed prior to other units being commenced. Students to enrol into all units in stage 1. Day one on campus is Stage 1. |
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|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | 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 | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
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Stage 2 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 2. Day two on campus is stage 2 |
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| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
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Stage 3 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 3. Day three on campus is stage 3
|
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| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | 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 |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 2 | SITHCCC023 - Use food preparation equipment |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHKOP009 - Clean kitchen premises and equipment |
| 3 | SITHCCC035 - Prepare poultry dishes |
| 3 | SITHCCC037 - Prepare seafood dishes |
| 3 | SITHKOP010 - Plan and cost recipes |
| 4 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 4 | SITHCCC036 - Prepare meat dishes |
| 4 | SITXHRM007 - Coach others in job skills |
| 5 | SITHCCC028 - Prepare appetisers and salads |
| 5 | SITHPAT016 - Produce desserts |
| 5 | SITHCCC041 - Produce cakes, pastries and breads |
| 6 | SITXWHS005 - Participate in safe work practices |
| 6 | SITHCCC040 - Prepare and serve cheese |
| 6 | SITHCCC043 - Work effectively as a cook |
| 7 | SITXINV006 - Receive, store and maintain stock |
| 7 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 7 | SITXFSA006 - Participate in safe food handling practices |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC038 - Produce and serve food for buffets |
| 9 | SITHCCC025 - Prepare and present sandwiches |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
Apprentices only: 3 years (full time) as per Queensland registered training contract; 6 years (part time) as per Queensland registered training contract.
- On-campus
- Mixed Mode
|
Stage 1 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 1. Day one (Monday) on campus is stage 1 |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | 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 | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
|
Stage 2 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 2. Day two (Tuesday) on campus is stage 2 |
||||
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
|
Stage 3 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 3. Day three (Wednesday) on campus is stage 3 |
||||
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | 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 |
| 1 | SITHCCC035 - Prepare poultry dishes |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 2 | SITHCCC023 - Use food preparation equipment |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHKOP009 - Clean kitchen premises and equipment |
| 3 | SITHCCC037 - Prepare seafood dishes |
| 3 | SITHKOP010 - Plan and cost recipes |
| 4 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 4 | SITHCCC036 - Prepare meat dishes |
| 4 | SITXHRM007 - Coach others in job skills |
| 5 | SITHCCC028 - Prepare appetisers and salads |
| 5 | SITHPAT016 - Produce desserts |
| 5 | SITHCCC041 - Produce cakes, pastries and breads |
| 6 | SITXWHS005 - Participate in safe work practices |
| 6 | SITHCCC040 - Prepare and serve cheese |
| 6 | SITHCCC043 - Work effectively as a cook |
| 7 | SITXINV006 - Receive, store and maintain stock |
| 7 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 7 | SITXFSA006 - Participate in safe food handling practices |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC038 - Produce and serve food for buffets |
| 9 | SITHCCC025 - Prepare and present sandwiches |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
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 |
|---|
| Third Party Verification |
| Practical Task |
| Written/Electronic Assessment |
| RPL |
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