Executive Chef Training (ECT)
This is the most complete cookery program SERO Institute offers. As its name suggests, it prepares the students to be an executive chef and run a restaurant at a high level. It is based on the Accelerated Culinary Program with the addition of the Advanced Diploma of Hospitality Management, preparing the students for senior management positions in the Hospitality industry.
Entry Requirements
- Age 18+
- IELTS 4.5 or Equivalent English Proficiency
- Completed Year 12 or equivalent
Course Duration
155 weeks (98 study weeks, 43 holiday weeks and 14 weeks Vocational Placement/Industry Experience)
Course Features
Units
46
Language
English
Skill Level
All levels
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
Unit 41: BSBFIM601 Manage finances
Unit 42: BSBMGT617 Develop and implement a business plan
Unit 43: SITXFIN005 Manage physical assets
Unit 44: SITXHRM006 Monitor staff performance
Unit 45: SITXMPR007 Develop and implement marketing strategies
Unit 46: SITXWHS004 Establish and maintain a work health and safety system