- Instructor: .
- Lectures: 15
- Students: 232
- Duration: 3 weeks
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook but can provide a pathway towards achieving that.
This qualification provides a pathway to work in kitchen operations in organizations such as
- Restaurants
- Hotels
- Catering operations
- Clubs
- Pubs
- Cafés
- Coffee shops
Institutions such as aged care facilities, hospitals, prisons, and schools.
| Cost | Application Fee (not refundable) | 300 |
| Tuition Fee | 6000 | |
| Administration fee | 500 | |
| Learning Resources | 450 | |
| Training Consumables | 450 | |
| Uniform charges | 500 | |
| Total AUD | 8200 | |
| Monthly payment plans Available- discuss with Accounts to organise a payment plan. | ||
The course will be delivered over 24 weeks. The course will be delivered in two terms over one semester.
13 units must be completed:
- 7 core units
- 6 elective units
Semester one
The following identifies each term and the units of competence to be delivered.
*asterisk have one or more prerequisites. Refer to individual units for details.
Term One, Semester One
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITXINV006 | Receive, store and maintain stock |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC024 | Prepare and present simple dishes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
Term Two
Term Two, Semester One
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg, and farinaceous dishes |
| SITHCCC034 | Work effectively in a commercial kitchen |
The following assessments will be conducted during the delivery and assessment of Units of competencies.
- Practicals/Observation
- Portfolio of work
- Written report/Project work
- Role play
- Presentation/observations
12 service period work placements will be organised, facilitated, and supervised by ACI with its industry partners.
Adelaide Culinary Institute -Level 10 WEST, 50 Grenfell street, Adelaide 5000 78 Currie street Adelaide 5000
| Cost | Application Fee (not refundable) | 300 |
| Tuition Fee | 6000 | |
| Administration fee | 500 | |
| Learning Resources | 450 | |
| Training Consumables | 450 | |
| Uniform charges | 500 | |
| Total AUD | 8200 | |
| Monthly payment plans Available- discuss with Accounts to organise a payment plan. | ||
Curriculum
- 4 Sections
- 15 Lessons
- 3 Weeks
- Entry RequirementEntry Requirement for BSB61015– Advanced Diploma of Leadership and Management1
- Program StructureTo attain a Advanced Diploma of Leadership and Management you will need to complete 12 unit of competencies (4 Core Units plus 8 Elective Units)12
- 3.1BSBFIM601 – Manage finances Copy Copy80 Hours
- 3.2BSBINN601 – Lead and manage organisational change Copy Copy80 Hours
- 3.3BSBMGT605 – Provide leadership across the organisation Copy Copy80 Hours
- 3.4BSBMGT617 – Develop and implement a business plan Copy Copy80 Hours
- 3.5BSBCRT501 – Originate and develop concepts Copy Copy80 Hours
- 3.6BSBMGT616 – Develop and implement strategic plans Copy Copy80 Hours
- 3.7BSBMKG607 – Manage market research Copy Copy80 Hours
- 3.8BSBMKG608 – Develop organisational marketing objectives Copy Copy80 Hours
- 3.9BSBMKG609 – Develop a marketing plan Copy Copy80 Hours
- 3.10BSBMGT608 – Manage innovation and continuous improvement Copy Copy80 Hours
- 3.11BSBHRM602 – Manage human resources strategic planning Copy Copy80 Hours
- 3.12BSBRSK501 – Manage risk Copy Copy80 Hours
- Training and Assessment1
- Work Placement1