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 in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.
This includes 48 service periods in a commercial kitchen where you will gain the skills to work as a chef or chef de partie.
Mode of study: Practical sessions, face-to-face workshops and self-paced workbooks
Upon completion of this qualification, students can continue their studies with:
These courses include written projects/assignments, observations of practical tasks and/or group tasks.
| Unit Code | Description |
|---|---|
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs 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 |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |
| HLTAID011 | Provide First Aid |
| SITXINV008 | Control Stock |
| SITXCCS014 | Provide service to customers |
* As marked on the GIC course page.
| Tuition fee | $14,000 |
| Resource fee | $1,100 |
| Enrolment fee | $250 |
Students can have three reassessments of NYC (Not Yet Competent) free of charge provided that the submission of assessments has been done on time. Further, if a student fails more than three times in the unit, the student will have to repeat that unit and charges will be AUD$350.00 per unit (GST will not be charged).
To apply as an international student, complete the online application form together with the required supporting documents.
More in Hospitality
52 weeks · $11,500
Gold Coast International College provides accredited training and qualifications recognised all over Australia. Our Trainers are leaders in their industries, with many years of training experience. After completing a course with GIC, you will be ready to enter the workforce anywhere in Australia or the world.
RTO Code 45028 · CRICOS Provider Code 03568B