The following 25 units of competency are to be completed to achieve this qualification:

1. BSBSUS201 Participate in environmentally sustainable work practices 
2. BSBWOR203 Work effectively with others 
3. SITHCCC001 Use food preparation equipment
4. SITHCCC005 Prepare dishes using basic methods of cookery
5. SITHCCC006  Prepare appetisers and salads
6. SITHCCC007  Prepare stocks, sauces and soups
7. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
8. SITHCCC012  Prepare poultry dishes
9. SITHCCC013   Prepare seafood dishes
10. SITHCCC014  Prepare meat dishes** 
11. SITHCCC018  Prepare food to meet special dietary requirements** 
12. SITHCCC019  Produce cakes, pastries and Breads** 
13. SITHCCC020  Work effectively as a cook* 
14. SITHKOP001  Clean kitchen premises and equipment** 
15. SITHKOP002  Plan and cost basic menus 
16. SITHPAT006  Produce desserts** 
17. SITXFSA001  Use hygienic practices for food safety 
18. SITXFSA002  Participate in safe food handling practices 
19. SITXHRM001  Coach others in job skills 
20. SITXINV002  Maintain the quality of perishable items** 
21. SITXWHS001  Participate in safe work practices 
22. SITHCCC004  Package prepared foodstuffs 
23. SITXCOM002  Show social and cultural sensitivity 
24. SITHKOP004  Develop menus for special dietary requirements 
25. SITHCCC003  Prepare and present sandwiches

Pathway

• Commercial Cookery Package - 2 years
• Commercial Cookery Package - 1.5 years

A Total 360 Hours have been allocated for work placement over the duration of this course. KCBT shall provide all work placement support resources through its work placement pack. All work-based training placements are organised by KCBT.

Unit SITHCCC020 Work Effectively as a Cook requires demonstration of cookery and service skills over a minimum of 48 complete food service periods in an operational hospitality business environment where customers are served. Accordingly, student will be completing this unit as part of their practical work placement.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.