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