Entry Requirements
Education: Completion of Year 11 or high school or equivalent or Acquired knowledge and experience in commercial cookery.
Proficiency in English:
IELTS Test Score 5.5 or equivalent.
Age: 18 years or above
Additional Requirements: International students must have the National Police Clearance (not more than 3 months old) to pursue workplace training.
Modes of Study
Delivery methods of the course study shall include;
- Work-based training of 100 hours for over 5 weeks.
- A face-to-face classroom-based study, practical training, evaluation and assessment at a commercial kitchen.
- During training, students are allowed to practice their learning and skills in real workplace settings.
- Students will learn how to prepare, cook and serve at least 48 different dishes for breakfast, lunch, dinner and special occasions.
Course Units
To finish the course, you need to complete all core and elective units, the list of units is shown below:
| # |
Elective Units (Code) |
Unit Name |
| 1 |
SITHKOP005 |
Organized cooking operations |
| 1 |
SITXMGT001 |
Supervising work operations |
| 1 |
SITHKOP004 |
Creating menus for special dietary needs |
| 1 |
BSBSUS401 |
Implementing and monitoring environmentally sustainable work functions. |
| 1 |
SITXHRM003 |
Manage and Lead Team People |
| 1 |
SITXWHS003 |
Implement and monitor health, work, and safety operations. |
| 1 |
BSBDIV501 |
Managing diversity at the workplace |
| 1 |
SITXCOM005 |
Managing work conflict |
| 1 |
SITXFIN003 |
Managing finances within an assigned budget |
Course Duration
The total tenure of this course is over 40 weeks excluding 12 weeks of holiday breaks. Classes are scheduled for 2 ½ days (Total 20 hours) per week. Students are allowed to study an additional 10 hours per week.
Course Intakes
Beginning of every month. Contact the KVCC Global Administration team for more information.
Assessment
The assessment is based on skills-based training standards. The performance of students is evaluated on their ability to fulfill their tasks as per industry standards. Evaluation of all units of competence will be conducted by using a choice of portfolios, assignments, classroom exercises, practical demonstrations, case studies, group activities, projects, Knowledge-based verbal and written tests, and quiz. Depending on the course assessment requirements, students need to serve their customers with breakfast, lunch and dinner on weekends and weekdays. Student performance is evaluated during the weekend or weekdays to meet the comprehensive requirements of the course.
Awards
Students who complete any unit of competence in the course will be issued a statement of achievement for all those units considered qualified. Upon completion of all SIT30816 Certificate III competency units in commercial cookery, students will be eligible to enter SIT40516 Certificate IV in commercial cookery.
Recognition of Prior Learning
With prior experience, knowledge, skills or qualifications achieved from formal studies or training in related fields, students can avail recognition of Prior Learning (RPL) or Credit Transfer (CT) by applying not more than two weeks after the starting date of the CoE. This recognition helps students to reduce the duration of the course.
Career Outlook
This qualification allows students to look for employment mainly as an Chef, Cook, and Assistant Cook.
