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Course Description

This pathway course to a career as a professional chef provides a combination of cookery, hospitality and managerial skills – giving you essential foundations in hospitality operations. It prepares you with the multiskilled ability to lead operations and manage teams within the dynamic experience industry.

With a foods specialisation, your in-depth food knowledge will underpin your hospitality career and allow you to deliver a high quality service. Learning the foundations of strong kitchen management, combined with cookery skills, your holistic understanding of the hospitality sector will set you up for success in any kitchen.

The experience

  • Learn the kitchen management essentials of coffee, drinks service, catering, budgeting, coordinating staff and more
  • Develop your knife skills and cook a broad range of cuisines and dishes
  • Take up a work placement opportunity in a kitchen during the final stage of your course


Course Code

SIT50416 / SIT30816

Study Area


Course Level


Course Intake

February, July


1.5 years full-time



Course Mode


Course Hours

Full-time: 20-25 per week

Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITXFSA001Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC012Prepare poultry dishes
SITHCCC014Prepare meat dishes
SITXFIN003Manage finances within a budget
SITXHRM003Lead and Manage People
SITXMGT001Monitor work operations
SITXWHS003 Implement and monitor workplace health and safety practices
SITXCOM401Manage conflict
SITHCCC020Work effectively as a cook
BSBDIV501Manage diversity
BSBMGT517Manage operational plan
SITXCCS007Enhance the customer service experience
SITXCCS008Develop and manage quality customer service practices
SITXFIN004Prepare and monitor budgets
SITXGLC001Research and comply with regulatory requirements
SITXHRM002Roster staff
SITXMGT002Establish and conduct business relationships
SITHFAB002Provide responisble service of alcohol
SITHFAB014Provide table service of food and beverage
SITHFAB016Provide advice on food
SITHFAB017 Provide advice on food and beverage matching
SITXINV004Control and order stock
SITXHRM004Recruit, select and induct staff

Companies who hired our graduates

altara levels.png Atlantic Group levels.png the-big-group levels.png Builders Arms Hotel Vert levels.png Crown Resorts levels.png Cumulus Inc logo levels.png Cutler&Co levels.png Marion levels.png NESTLE levels.png retailsavvygroup levels.png Supernormal levels.png