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 cafe operations, fine dining service, catering, budgeting, coordinating staff and more
- Develop your knife skills and cook a broad range of cuisines and dishes
- Learn on the job at Angliss' onsite training outlets, Cafe Imparo and the fully equipped bar and fine-dining Restaurant Rubric that are open to members of the public
- Enjoy excursions to Sydney's top class Hospitality venues and enjoy elective, trendy workshops on Cuisine, Food and Beverage during the course
- Horn your Culinary techniques to master at the back of house as a Cookery Chef; and Hospitality management skills to be qualified as a front of house manager only in 18 months
- Pathway into Higher Education Degrees available upon completion
COURSE DETAILS
Course Code
SIT50422 / SIT30821Study Area
FoodsCourse Level
Diploma & Certificate IIIAlert
Course Structure
Please note that the order of the delivery of units available may vary between campuses, course modes and intakes.
*Units of competency are delivered as part of the Diploma of Hospitality SIT50422 enrolment. All other units are completed separately over the period of 18 months total enrolment.Stage 1
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITHCCC023Use food preparation equipment
SITHKOP009Clean kitchen premises and equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITXCCS015Enhance the customer service experiences
SITXCCS016Develop and manage quality customer service practices
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITXCCS014Provide service to customers
SITHCCC025Prepare and present sandwiches
SITXCOM010 Manage conflict
SITXWHS005Participate in safe work practices
SITXWHS007Implement and monitor workplace health and safety practices
SITHCCC043Work effectively as a cook
SITXINV006Receive, store and maintain stock
Stage 2
BSBSUS211Participate in sustainable work practices
SITHCCC035Prepare poultry dishes
SITHCCC037Prepare seafood dishes
SITHCCC036Prepare meat dishes
SITHCCC041Produce cakes, pastries and breads
SITHPAT016Produce desserts
SITHKOP010Plan and cost recipes
SITHCCC044Prepare specialised food items
SITHCCC038Prepare and serve food for buffets
SITHCCC042Prepare food to meet special dietary requirements
SITXMGT004Monitor work operations
SITXFIN009Manage finances within a budget
SITXHRM007Coach others in job skills
SITXGLC002Identify and Manage legal risks and comply with the law
Stage 3
SITHFAB021Provide responsible service of alcohol
SITXFIN010Prepare and monitor budgets
SITXHRM009 Lead and manage people
SITXHRM008Roster staff
SITHFAB034Provide table service of food and beverage
SITXMGT005Establish and conduct business relationships
Companies who hired our graduates
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