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

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