Copyright © 2023 Russell College Design By Nubevest.
This qualification reflects the role of cooks who utilise a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Exercising discretion and judgement, they work with some independence and under limited supervision, following plans, policies, and procedures to guide their work activities. Completing this qualification contributes to recognition as a trade cook. It provides a pathway to employment as a cook in various organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
It is also expected that students applying for this course are either entering through pathways or have demonstrable experience in the industry.
Other entry requirements apply.
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.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
The latest release of the qualification and packaging rules can be found at the following link:
Address of campus : Level 1 190 Queen Street Melbourne 3000
Kitchen Address : 17-21 Buckhurst Street South Melbourne 3205
After achieving this qualification candidates may undertake:
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Learners will be able to have their competency from prior learning and work experience recognised in this qualification through the following arrangements :
Credit Transfer
If a certificate with statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Russell College about the units as per the training plan.
Recognition of Prior Learning
Students can also pursue recognition of prior learning by providing their trainer/enrolment officer with relevant evidence of qualifications and/or work experience as detailed in Russell College RPL kit for this qualification.
If recognition applies the student’s overall duration will alter and a schedule of exemptions will be provided
| Code | Title | Pre-requisite |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | SITXFSA005 |
| SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 |
| SITXFSA005 | Use hygienic practices for food safety | Nil |
| SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 SITHCCC027 |
| SITHCCC035* | Prepare poultry dishes | SITXFSA005 SITHCCC027 |
| SITHCCC036* | Prepare meat dishes | SITXFSA005 SITHCCC027 |
| SITHCCC037* | Prepare seafood dishes | SITXFSA005 SITHCCC027 |
| SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 |
| SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005 SITHCCC027 |
| SITHCCC043* | Work effectively as a cook | SITXFSA005 SITHCCC027 |
| SITHKOP009* | Clean kitchen premises and equipment | SITXFSA005 |
| SITHKOP010 | Plan and cost recipes | NIL |
| SITHPAT016* | Produce desserts | SITXFSA005 |
| SITHCCC028* | Prepare appetisers and salads | SITXFSA005 |
| SITXFSA006 | Participate in safe food handling practices | Nil |
| SITXHRM007 | Coach others in job skills | Nil |
| SITXINV006* | Receive, store and maintain stock | SITXFSA005 |
| SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005 SITHCCC027 |
| SITXWHS005 | Participate in safe work practices | Nil |
| Code | Title | Pre-requisite |
|---|---|---|
| SITHCCC026* | Package prepared foodstuffs | SITXFSA005 |
| SITHCCC038* | Produce and serve food for buffets | SITXFSA005 SITHCCC027 |
| SITXCOM007 | Show social and cultural sensitivity | Nil |
| SITXWHS006 | Identify hazards, assess and control safety risks | Nil |
| SITHCCC040* | Prepare and serve cheese | SITXFSA005 |
| Code | Title | Pre-requisite |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | SITXFSA005 |
| SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 |
| SITXFSA005 | Use hygienic practices for food safety | Nil |
| SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 SITHCCC027 |
| SITHCCC035* | Prepare poultry dishes | SITXFSA005 SITHCCC027 |
| SITHCCC036* | Prepare meat dishes | SITXFSA005 SITHCCC027 |
| SITHCCC037* | Prepare seafood dishes | SITXFSA005 SITHCCC027 |
| SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 |
| SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005 SITHCCC027 |
| SITHCCC043* | Work effectively as a cook | SITXFSA005 SITHCCC027 |
| SITHKOP009* | Clean kitchen premises and equipment | SITXFSA005 |
| SITHKOP010 | Plan and cost recipes | NIL |
| SITHPAT016* | Produce desserts | SITXFSA005 |
| SITHCCC028* | Prepare appetisers and salads | SITXFSA005 |
| SITXFSA006 | Participate in safe food handling practices | Nil |
| SITXHRM007 | Coach others in job skills | Nil |
| SITXINV006* | Receive, store and maintain stock | SITXFSA005 |
| SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005 SITHCCC027 |
| SITXWHS005 | Participate in safe work practices | Nil |
| Code | Title | Pre-requisite |
|---|---|---|
| SITHCCC026* | Package prepared foodstuffs | SITXFSA005 |
| SITHCCC038* | Produce and serve food for buffets | SITXFSA005 SITHCCC027 |
| SITXCOM007 | Show social and cultural sensitivity | Nil |
| SITXWHS006 | Identify hazards, assess and control safety risks | Nil |
| SITHCCC040* | Prepare and serve cheese | SITXFSA005 |
Campus : Level 1 190 Queen Street, Melbourne, Victoria 3000
Training Kitchen : 17-21 Buckhurst, South Melbourne, Victoria 3205
Email : info@russellcollege.edu.au
Phone : +61 399987554