This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Course Outcome: This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. • Possible job titles include: • chef • chef de partie
The further study pathways available to students who undertake this qualification include: • SIT50422 Diploma of Hospitality Management • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.
Contact Institution / Faculty directly
City Campus
Suite 2, Level 9, 190 Queen Street,
MELBOURNE,
Victoria,
3000, MELBOURNE, Australia
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Melbourne College of Business and Technology requires that students are able to provide evidence that they.
• Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
• Have successfully completed Australian year 12 or equivalent.
• Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Melbourne College of Business and Technology to identify student’s needs for additional support during their study with Melbourne College of Business and Technology.
