Swinburne University of Technology - Melbourne Australia
Future Students - Courses
Course Description:
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. The qualification is suitable for an Australian apprenticeship pathway.
Course Structure:
Students may choose to study this course: full-time or part-time (non-apprentice) part-time as the formal training component of a cookery apprenticeship Both delivery modes give students sound practical skills by providing input into Swinburne's training restaurants. On completion of the course, students are recognised as a fully qualified cook.
Units of Study:
General Studies Units SITHIND001A Develop and update hospitality industry knowledge SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITXOHS001A Follow health, safety and security procedures SITXOHS002A Follow workplace hygiene procedures SITXCOM003A Deal with conflict situations SITXHRM001A Coach others in job skills HLTFA301B Apply first aid SITXFSA001A Implement food safety procedures Culinary Units SITHCCC001A Organise and prepare food SITHCCC002A Present food SITHCCC003A Receive and store kitchen supplies SITHCCC004A Clean and maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC006A Prepare appetisers and salads SITHCCC008A Prepare stocks, sauces and soups SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes SITHCCC010A Select, prepare and cook poultry SITHCCC011A Select, prepare and cook seafood SITHCCC012A Select, prepare and cook meat SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods SITHCCC015A Plan and prepare food for buffets SITHCCC016A Develop cost effective menus SITHCCC027A Prepare, cook and serve food for food service SITHCCC028A Prepare, cook and serve food for menus SITHCCC029A Prepare foods according to dietary and cultural needs SITXFSA002A Develop and implement a food safety program
Career Opportunities:
Employment as a cook or further study into the Certificate IV Commercial Cookery or Diploma of Hospitality Management. Individuals with this qualification are able to perform roles such as: preparing appetisers, salads, stocks, sauces and soups preparing vegetables, fruit, eggs and farinaceous dishes selecting, preparing and cooking poultry, seafood and meat preparing hot and cold desserts, pastries, cakes and yeast goods planning and preparing food for buffets Possible job titles include: cook
Entry Requirements:
Satisfactory completion of an appropriate Victorian Year 10/11 or its equivalent, or mature age. Students who are undertaking this course as the formal training component of an apprenticeship are also required to have secured an apprenticeship agreement with an employer.
Credit Transfer:
Applicants who have successfully completed VETiS Hospitality studies receive credit transfers and can complete a Diploma of Hospitality Management (Fast Track) in one year of full time study. Applicants with prior tertiary studies that satisfy part of the academic requirements of this course may be granted 'credit' and/or entry to the course with 'advanced standing'. University policies apply and applicants are assessed on a case-by-case basis. For further information refer to the Credit Transfer Guide at: http://www.swinburne.edu.au/credit
Pathways (articulation):
An advanced credit transfer system, known as the Pathways program, is in place at Swinburne. Through Pathways, students with one or more of a wide range of post-secondary qualifications (both local and international) can gain entry into a course with advanced standing. Certain unit requirements must be met and an acceptable standard of results achieved in order to gain admission and for maximum credit to be granted. For further information refer to the Credit Transfer Guide at: http://www.swinburne.edu.au/corporate/marketing/pathways//
Recognition of Prior Learning:
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training. Further details for students considering TAFE courses can be found on the RPL website.
Course Fees:
The Victorian Government introduced a new TAFE fee structure from 1 July 2009. Details of the new fee structure and 2010 fees can be found at www.swinburne.edu.au/fees.
Application Procedure:
Applications must be made direct to Swinburne. Please contact us for application details.
Further information:
Tel: 1300 ASK SWIN (1300 275 794) Email: study@swinburne.edu.au Submit an Online Enquiry Website: www.tafe.swinburne.edu.au/ahs
