COURSE OVERVIEW
This qualification reflects the role of commercial 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.
Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into the SIT40516 – Certificate IV in Commercial Cookery or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.
COURSE DURATION AND DELIVERY MODE
Delivery of the course is based on 20 hours face to face delivery per week over a period of 65 weeks, (including forty (60) weeks of training and 5 weeks of holidays
ASSESSMENT METHODS AND FACILITIES
This course is delivered face-to-face, through a combination of tutorials and kitchen workshops and work-based training.
Assessment will occur through a variety of methods, including of direct observation, product-based methods, portfolios, and. questioning. Assessment conditions will ensure a simulated industry environment when appropriate and prescribed.
| Face to Face | Simulated Work Environment | Work Based Training | Online |
Equipment includes Fully Equipped Commercial Kitchen, and student PCs, Printed and on line Resources. Spacious classrooms, free internet access.
Entry Requirements
Atlantis College of Management has the following entry requirements for the BSB50120 – Diploma of Business (Leadership):
- Be at least 18 years of age and must have completed at least the equivalent of Year 12.
- Meet minimum English Language Proficiency Requirements including:
- Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old); or
- Have studied in English for at least five years in an English-speaking country (Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States)
- Have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification within the last 2 years; or
- Have successfully completed a Language, Literacy and Numeracy Test (Internal) and achieved a minimum CSPA scale score of 110.
PATHWAYS
Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into the SIT40516 – Certificate IV in Commercial Cookery or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.
CAMPUSES
- Level 14, 474, Flinders Street, Melbourne, Victoria, 3000
- 11-17 Jeffcott Street, West Melbourne, Victoria, 3003
COURSE STRUCTURE
Total number of units of competency – 28 (This qualification has 11 Core units and 17 Elective units)
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the qualification level.
Refer to: https://training.gov.au/Training/Details/SIT50422
To attain qualification BSB50422 – Diploma of Hospitality Management competency in the following units must be achieved