Accelerated Culinary Program (ACP)

This is our most popular Cookery program at SERO Institute as it prepares a student to become a qualified chef. The program is based on the Certificate III and IV in Commercial Cookery and the Diploma of Hospitality Management. Initially it teaches the skills and techniques to become a commercial cook/chef and transitions to management skills to be able to lead a kitchen. Furthermore it will provide a student with the skills to manage a restaurant at all levels. Work placement is key in this program by connecting students to the workforce and allowing them to have advanced industry experience when graduating.

Entry Requirements

  • Age 18+
  • IELTS 4.5 or Equivalent English Proficiency
  • Completed Year 12 or equivalent

Course Duration

110 weeks (71 study weeks, 25 holiday weeks and up to 14 weeks Vocational Placement/Insdutry Experience)

Course Features

Units

40

Language

English

Skill Level

110 Weeks

Assessments

Yes

Units

Unit 01: SITHCCC005 Prepare dishes using basic methods of cookery

Unit 02: SITHCCC006 Prepare appetisers and salads

Unit 03: SITHCCC007 Prepare stocks, sauces and soups

Unit 04: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Unit 05: SITHCCC012 Prepare poultry dishes

Unit 06: SITHCCC013 Prepare seafood dishes

Unit 07: SITHCCC014 Prepare meat dishes

Unit 08: SITHCCC018 Prepare food to meet special dietary requirements

Unit 09: SITHCCC019 Produce cakes, pastries and breads

Unit 10: SITHCCC020 Work effectively as a cook

Unit 11: SITHKOP001 Clean kitchen premises and equipment

Unit 12: SITXFSA001 Use hygienic practices for food safety

Unit 13: SITXFSA002 Participate in safe food handling practices

Unit 14: SITXHRM001 Coach others in job skills

Unit 15: SITXWHS001 Participate in safe work practices

Unit 16: SITHCCC002 Prepare and present simple dishes

Unit 17: BSBSUS201 Participate in environmentally sustainable work practices

Unit 18: BSBWOR203 Work effectively with others

Unit 19: SITHCCC001 Use food preparation equipment

Unit 20: SITHKOP002 Plan and cost basic menus

Unit 21: SITHPAT006 Produce desserts

Unit 22: SITXINV002 Maintain the quality of perishable items

Unit 23: SITHFAB002 Provide responsible service of alcohol

Unit 24: SITHKOP004 Develop menus for special dietary requirements

Unit 25: BSBDIV501 Manage diversity in the workplace

Unit 26: SITHKOP005 Coordinate cooking operations

Unit 27: SITXFIN003 Manage finances within a budget

Unit 28: BSBSUS401 Implement and monitor environmentally sustainable work practices

Unit 29: SITXHRM003 Lead and manage people

Unit 30: SITXHRM004 Recruit, select and induct staff

Unit 31: SITXCOM005 Manage conflict

Unit 32: SITXMGT001 Monitor work operations

Unit 33: SITXWHS003 Implement and monitor work health and safety practices

Unit 34: SITXFIN004 Prepare and monitor budgets

Unit 35: SITXHRM002 Roster staff

Unit 36:BSBMGT517 Manage operational plan

Unit 37: SITXCCS007 Enhance customer service experiences

Unit 38: SITXCCS008 Develop and manage quality customer service practices

Unit 39: SITXGLC001 Research and comply with regulatory requirements

Unit 40: SITXMGT002 Establish and conduct business relationships

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