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Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control and operational planning. Develop communication and leadership skills.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Please familiarise yourself with the applicable Stanley College Refund and Cancellation Policy:
International Student Refund and Cancellation Policy
Local Student Refund and Cancellation Policy
Upper-Intermediate Level of English
OR
IELTS Test Score of 5.5
OR
Other recognised English Language tests such as:
OR
Completion of Australian qualifications, evidence of certificate III level (minimum duration 26 weeks) or above
Completion of SIT40521 Certificate IV in Kitchen Management
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.
This qualification suits students seeking a career in the following job roles:
Source: Labour Market Insights for a Chef report
Students must successfully complete the following units:
| Unit code | Unit title |
|---|---|
| SITXCCS015 | Enhance customer service experiences* |
| SITXCCS016 | Develop and manage quality customer service practices* |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets* |
| SITXGLC002 | Identify and manage legal risks and comply with the law* |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships* |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHFAB036 | Provide advice on food* |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITXHRM010 | Recruit, select and induct staff* |
| BSBOPS502 | Manage business operational plans* |
| SITXCOM007 | Show social and cultural sensitivity |
| SITHFAB021 | Provide responsible service of alcohol* |
*Denotes units delivered within the SIT50422 Diploma of Hospitality Management (Commercial Cookery Pathway).
For further information on where this qualification is trained/assessed and the types of assessment methods used, please click here.
For Domestic Students
Domestic students may be entitled to Youth Allowance, Austudy/Abstudy, or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.
For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here
On completion of the SIT50422 Diploma of Hospitality Management (Commercial Cookery pathway), students may pursue a SIT60322 Advanced Diploma of Hospitality Management at Stanley College or bachelors degree at Stanley College or selected bachelor courses at universities.
Contact us on 6371 9999 or email info@stanleycollege.edu.au
Are you still not sure about which course to go for? Then help is here. Our dedicated admission officers can help assist you with all your queries. Just fill in the form below and we will be in touch with you as soon as possible.
In the spirit of reconciliation, Stanley College acknowledges the Traditional Custodians of the country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders, past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.