The Food & Hospitality program prepares you for a world of opportunities in the dynamic and fast-paced hospitality industry. You will learn about the importance of hygiene in the kitchen along with a wide range of basic cookery methods, menu development, dietary requirements and food safety. Cookery students carry out all aspects of restaurant operations, including back-of-house and kitchen duties.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops; and institutions such as aged care facilities, hospitals and schools. Possible career pathways include:
- Chef
- Pastry Cook
- Cook
- Baker
- Catering Assistant
COOKERY (SIT20421)
This course provides students with a defined range of food preparation and cookery skills to prepare menu items and a pathway to a career in commercial kitchens.
It provides skills in working effectively with others, food preparation equipment, cleaning, hygienic practices and food and workplace safety.
Adelaide Institute of Hospitality (RTO Code 40138) is responsible for the quality of accredited training and assessment provided and for the issuing of all qualifications and statements of attainment.
See table to the right for full list of competencies associated with this AQF qualification.
UNIT CODE |
UNIT Title |
NOMINAL
|
|---|---|---|
| CORE | ||
| SITHCCC023 | Use food preparation equipment | 25 |
| SITHCCC027 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC034 | Work effectively in a commercial kitchen | 60 |
| SITHKOP009 | Clean kitchen premises and equipment | 13 |
| SITXFSA005 | Use hygienic practices for food safety | 15 |
| SITXINV006 | Receive, store and maintain stock | 20 |
| SITXWHS005 | Participate in safe work practices | 12 |
| ELECTIVES | (subject to change) | |
| SITHASC020 | Prepare dishes using basic methods of Asian cookery | 90 |
| SITHASC021 | Prepare Asian appetisers and snacks | 45 |
| SITHCCC028 | Prepare appetisers and salads | 25 |
| SITHCCC029 | Prepare stocks, sauces and soups | 35 |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | 50 |
| SITXFSA006 | Participate in safe food handling practices | 40 |