WHAT'S IT ABOUT?
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
WHAT JOB COULD IT HELP ME GET?
JOB ROLES RELATED TO THIS QUALIFICATION INCLUDE:
- Hospital Cook
- Restaurant Cook
- Café Cook
PATHWAYS INTO THE QUALIFICATION
There are no formal entry requirements for this course.
PATHWAYS FROM THE QUALIFICATION
Further training pathways from this qualification include SIT40521 Certificate IV in Kitchen Management*, SIT40621 Certificate IV in Catering Management* or SIT40721 Certificate IV in Patisserie*. *Please note Work Skills does not offer these qualifications
WHAT NEEDS TO BE COMPLETED?
- 20 core units
- 5 elective units within the specific requirements as set out in the units of competency brochure
HOW DO I DO IT?
Work Skills delivers all its qualifications and units of competency through blended learning, based on face-to-face, one-on-one training with a Work Skills trainer. This may also include utilising digital learning guides, videos, the internet, the phone, and the Work Skills Online Learning and Assessment System (WOLAS). The learning may comprise all or some of these methods. It will depend on location, the pace at which the student wants to learn, and employer requirements. This is all negotiated at the Initial Checkpoint Meeting.
RECOGNITION OF PRIOR LEARNING
If you’ve had lots of experience in this industry or similar in the past; you may be eligible for Recognition of Prior Learning (RPL). Recognition of Prior Learning means that you don’t require training. Instead, you just need to be assessed on each unit. You will need to draw on all your past experiences so that you can demonstrate that you have already acquired the knowledge and skills. You may be eligible for some units through the RPL process whilst other units may require some training.