- Instructor: .
- Lectures: 15
- Students: 232
- Duration: 52 weeks
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
| Cost | Application Fee (not refundable) | AUD 300 |
| Tuition Fee | AUD 12000 | |
| Administration fee | AUD 500 | |
| Learning Resources | AUD 800 | |
| Training Consumables | AUD 900 | |
| Uniform and toolkit charges | AUD 500 | |
| Total AUD | 15000 |
Monthly payment plans Available- discuss with Accounts to organise a payment plan.
The course will be delivered over 52 weeks. The course will be delivered in 2 terms over two semesters.
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 |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITXINV006* | Receive, store and maintain stock |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030** | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Term One, Semester Two
| SITXHRM007 | Coach others in job skills |
| SITHKOP010 | Plan and cost recipes |
| SITXINV007 | Purchase goods |
| SITHPAT016* | Produce desserts |
| SITHCCC042** | Prepare food to meet special dietary requirements |
Term Two, Semester One
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC031** | Prepare vegetarian and vegan dishes |
| SITHCCC032 ** | Produce cook-chill and cook-freeze foods |
| SITHCCC035** | Prepare poultry dishes |
| SITHCCC036** | Prepare meat dishes |
Term Two, Semester Two
| SITHCCC037** | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC044* | Prepare specialised food items |
| SITHCCC043* | Work effectively as a cook |
Following assessments will be conducted during delivery and assessment of Units of competencies.
- Practicals/Observation
- Portfolio of work
- Written report
- Project work
- Role play
- Presentation/observations
The learner must complete a minimum of 48 service periods in an approved venue ,organised, facilitated, and supervised by ACI
Adelaide Culinary Institute -Level 10 WEST, 50 Grenfell street, Adelaide 5000
78 Currie street Adelaide 5000
| Cost | Application Fee (not refundable) | AUD 300 |
| Tuition Fee | AUD 12000 | |
| Administration fee | AUD 500 | |
| Learning Resources | AUD 800 | |
| Training Consumables | AUD 900 | |
| Uniform and toolkit charges | AUD 500 | |
| Total AUD | 15000 |
Curriculum
- 4 Sections
- 15 Lessons
- 52 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 Copy Copy80 Hours
- 3.2BSBINN601 – Lead and manage organisational change Copy Copy Copy80 Hours
- 3.3BSBMGT605 – Provide leadership across the organisation Copy Copy Copy80 Hours
- 3.4BSBMGT617 – Develop and implement a business plan Copy Copy Copy80 Hours
- 3.5BSBCRT501 – Originate and develop concepts Copy Copy Copy80 Hours
- 3.6BSBMGT616 – Develop and implement strategic plans Copy Copy Copy80 Hours
- 3.7BSBMKG607 – Manage market research Copy Copy Copy80 Hours
- 3.8BSBMKG608 – Develop organisational marketing objectives Copy Copy Copy80 Hours
- 3.9BSBMKG609 – Develop a marketing plan Copy Copy Copy80 Hours
- 3.10BSBMGT608 – Manage innovation and continuous improvement Copy Copy Copy80 Hours
- 3.11BSBHRM602 – Manage human resources strategic planning Copy Copy Copy80 Hours
- 3.12BSBRSK501 – Manage risk Copy Copy Copy80 Hours
- Training and Assessment1
- Work Placement1