Not currently available in 2020
Recognises students' learning through the completion of a vocational qualification equivalent to specified competencies from appropriate TAFE (or equivalent) Certificate II and Certificate III as outlined by the School of Education.
BSBWOR203B Work effectively with others
SITXFSA101 Use hygienic practices for food safety
SITXWHS101 Participate in safe work practices
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHKOP101 Clean kitchen premises and equipment
SITXFSA201 Participate in safe food handling practices
SITHCCC207 Use cookery skills effectively
SITXINV202 Maintain the quality of perishable supplies
SITHFAB204 Prepare and serve espresso coffee
SITHCCC006 Prepare appetisers and salads
SITHCCC003 Prepare and present sandwiches
SITHCCC102 Prepare simple dishes
SITXINV201 Receive and store stock
BSBSUS201A Participate in environmentally sustainable work practices -
SITCCS2023 Interact with customers
SITHIND001 Source and use information on the hospitality industry
SITXCOM002 Show socail and cultural sensitivity
SITHCCC004 Package prepared foodstuffs
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||demonstrate skills and knowledge in food technology consistent with the core competencies outlined in the syllabus section of this statement.||Knowledge of a discipline|
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.