Kitchen Essentials

About the Course

This course provides the skills and knowledge to perform the basic duties for working in a commercial kitchen environment

NSW Skills List

This qualification is on the NSW Skills List. The NSW Government will subsidise eligible students to undertake this qualification. For more information see Smart and Skilled

Qualification Statement of Attainment
Course Code 166-54533V02
Where can I study?

Entry Requirements

There are no entry requirements for this course.

Study Options

Recognition of Prior Learning

Student Hubs

TAFE Western Connect - Choose how or where you study:

  • Online - Study using TAFE Western's online learning website
  • Workplace - Study at work supported by your supervisor and TAFE Western
  • Blended Learning - Study via a combination of online, workshops, web/video conferencing and mobile training units

On Campus - Study at a TAFE campus

You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, visit Recognition and RPL

Our Student Hubs are a great place to study, relax and find out more about how you can get the most out of your studies.

Where can I study?

Broken Hill

  Starts in August

  Evening

  On Campus

Enrolment Code: 166-54533V02-17BHL-051

Broken Hill

  Starts in October

  Evening

  On Campus

Enrolment Code: 166-54533V02-17BHL-066

Dubbo

  Starts in August

  Evening

  On Campus

Enrolment Code: 166-54533V02-17DUB-051

Broken Hill

How will I study?

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Campus. This program includes activities which are to be completed in your own time

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:30 PM and end at 9:30 PM
Start Date: 17 August 2017
End Date: 21 September 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources payable on enrolment.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Sue Greer on 02 6883 3600 or Lee Cecchin 08 80827343 TAFE Hotline on 1300 823 393 or email us at courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE

Broken Hill

How will I study?

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Campus. This program includes activities which are to be completed in your own time

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4 hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:30 PM and end at 9:30 PM
Start Date: 19 October 2017
End Date: 16 November 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources payable on enrolment.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Lee Cecchin 08 8082 7343 or TAFE Western Hotline on 1300 823 393 courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE

Dubbo

How will I study?

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Campus. This program includes activities which are to be completed in your own time

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:00 PM and end at 9:00 PM
Start Date: 3 August 2017
End Date: 31 August 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources payable on enrolment.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Sue Greer on 02 6883 3600; Jessica Straatsma 02 68833610 or TAFE Hotline on 1300 823 393 or email us at courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE


Dubbo

  Starts in October

  Evening

  On Campus

Enrolment Code: 166-54533V02-17DUB-030

Mudgee

  Starts in August

  Evening

  On Campus

Enrolment Code: 166-54533V02-17MUD-051

Mudgee

  Starts in October

  Evening

  On Campus

Enrolment Code: 166-54533V02-17MUD-066

Dubbo

How will I study?

Delivery Location: Dubbo College, Myall Street Campus

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Campus. This program includes activities which are to be completed in your own time

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4 hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:00 PM and end at 9:00 PM
Start Date: 19 October 2017
End Date: 16 November 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources payable on enrolment.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Sue Greer on 02 6883 3600 or Jessica Straatsma 02 6883 3610 or TAFE Western Hotline on 1300 823 393 courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE

Mudgee

How will I study?

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Campus. This program includes activities which are to be completed in your own time

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:00 PM and end at 9:00 PM
Start Date: 3 August 2017
End Date: 31 August 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources payable on enrolment.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Sue Greer on 02 6883 3600 or Damien Beard 02 63782643 TAFE Hotline on 1300 823 393 or email us at courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE

Mudgee

How will I study?

For this campus-based course you will undertake your learning and assessment in a classroom at a local TAFE Western Campus. This program includes activities which are to be completed in your own time.

This qualification reflects the role of individuals who wish to enter the hospitality industry defined and limited to a 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations in organisations such as restaurant, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

*breakfast cook
*catering assistant
*fast food cook
*sandwich hand
*takeaway cook

This program includes activities which are to be completed in your own time.

Units of Competency

Code Unit Name
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety

When will I study?

Class attendance is Evening

This course is primarily for new entrance to the hospitality sector. This program requires attendance of 4 hrs per week for 5 weeks. The course also requires some independent study to be undertaken.

Course length: 4 hours per week for 5 Weeks every Thursday

Classes start at 5:00 PM and end at 9:00 PM
Start Date: 19 October 2017
End Date: 16 November 2017

What will I pay?

This is a fully subsidised course for eligible students. There is a fee of $60 for learner resources.

The amount you pay will depend on your individual circumstances.

TAFE NSW Government-subsidised fee (for eligible students): $0 per course - no enrolment fee applicable for this course

Please contact your nearest TAFE Western campus or call us on 1300 823 393 for a personal fee assessment and to find out if you are eligible for a government subsidised place. If you do not gain a subsidised place you may be able to enrol and pay the non-government subsidised fee.

A payment must be made towards your course fee (if applicable) at the time you enrol or your place in the class will not be confirmed and you will not be able to access any of your learning resources.

Additional Costs

There is an additional cost for Materials of $60.00.

Who can I talk to?

Enrol online or please contact Gai Farrar 02 6378 2620 or Damien Beard 02 6378 2643 or TAFE Western Hotline on 1300 823 393 courseinfo.western@tafensw.edu.au

What do I need?

Students are required to have the following for practical classes:
Uniform requirements – Fully enclosed non-slip leather shoes and full Chef’s uniform
Tool box requirements – 1 x Chef’s Knife 20cm, 1 x paring knife 1 x vegetable peeler – (Must be carried in a lockable toolbox)

Recognition of Prior Learning (RPL) - You may have skills, knowledge, previous training or experience which is relevant to this course. If so, you may wish to have this recognised. This may also reduce your training time. For further information, please contact the teaching section.

ENROL NOW ENQUIRE