နဳိင္ငံတကာ Chef, Chef de Partie လုပ္လုိသူမ်ားအတြက္ စီးပြားျဖစ္ နဳိင္ငံတကာ ခ်က္ျပဳတ္ေရး နည္းပညာ (ကုန္က်စရိတ္၊ သင္ၾကားခ်ိန္၊ ဘာသာရပ္မ်ားနွင့္ အလုပ္အကုိင္ အခြင့္အေရး)

နဳိင္ငံတကာ Chef, Chef de Partie လုပ္လုိသူမ်ားအတြက္ 

စီးပြားျဖစ္နဳိင္ငံတကာ ခ်က္ျပဳတ္ေရး နည္းပညာ 

(ကုန္က်စရိတ္၊ သင္ၾကားခ်ိန္၊ ဘာသာရပ္မ်ားနွင့္ အလုပ္အကုိင္ အခြင့္အေရး)

ေက်ာင္းတက္လုိသူမ်ား ဆက္သြယ္ရန္ အီေမးလ္ info@aiibm.org

SIT40516 Certificate IV in Commercial Cookery (093448J)

Study Location (သင္ၾကားသည့္ ေနရာ): Perth, Western Australia

Course Description:

This is the minimum qualification specified by Trades Recognition Australia to be recognised as a Chef in Australia. This course builds on and refines the competencies students acquired while completing their Cert III in Commercial Cookery. Students will graduate with the skills and abilities required to enter the market, job ready, as competent and qualified chefs or cooks in a supervisory or lead position. This course will be delivered exclusively via classroom training.

Instalment Plan (ကုန္က်စရိတ္ေပးသြင္းနဳိင္သည့္ အစီအစဥ္): 2 Instalments (Every 10 weeks) 

Resource Fees (အေထာက္အကူပစၥည္း ကုန္က်စရိတ္): AUD $310

Tuition Fees (က်ဳရွင္ ကုန္က်စရိတ္): AUD $4,950

Entry Requirements (ေက်ာင္းဝင္ခြင့္ ပညာေရး လုိအပ္ခ်က္):

Australian Year 11 (or equivalent)

IELTS 5.0 overall (or equivalent)

Completion of Cert III in Commercial Cookery or obtain RPL or credit transfer for required units

Duration (သင္ၾကားခ်ိန္):

Total: 26 weeks

(22 weeks study + 4 weeks break)

Course Content (ဘာသာရပ္မ်ား):

BSBDIV501 – Manage Diversity in the Workplace

BSBSUS401 – Implement and Monitor Environmentally Sustainable Work Practices

HLTAID003 – Provide First Aid*

SITHCCC001 – Use Food Preparation Equipment

SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery

SITHCCC006 – Prepare Appetisers and Salads

SITHCCC007 – Prepare Stocks, Sauces and Soups

SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes

SITHCCC012 – Prepare Poultry Dishes

SITHCCC013 – Prepare Seafood Dishes

SITHCCC014 – Prepare Meat Dishes

SITHCCC018 – Prepare Food to Meet Special Dietary Requirements

SITHCCC019 – Produce Cakes, Pastries and Breads

SITHCCC020 – Work Effectively as a Cook

SITHFAB016 – Provide Advice on Food

SITHIND002 – Source and Use Information on the Hospitality Industry

SITHKOP001 – Clean Kitchen Premises and Equipment

SITHKOP002 – Plan and Cost Basic Menus

SITHKOP003 – Plan and Display Buffets

SITHKOP004 – Develop Menus for Special Dietary Requirements

SITHKOP005 – Coordinate Cooking Operations

SITHKOP006 – Plan Catering for Events or Functions

SITHPAT006 – Produce Desserts

SITXCOM005 – Manage Conflict

SITXFIN003 – Manage Finances within a Budget

SITXFSA001 – Use Hygienic Practices for Food Safety

SITXFSA002 – Participate in Safe Food Handling Practices

SITXHRM001 – Coach Others in Job Skills

SITXHRM003 – Lead and Manage People

SITXINV003 – Purchase Goods

SITXINV004 – Control Stock

SITXMGT001 – Monitor Work Operations

SITXWHS003 – Implement and Monitor Work Health and Safety Practices

Assessment Methods (သင္ၾကားသည့္ နည္း):

Reports

Role playing

Case studies

Group projects

Observations

Presentations

Problem solving

Verbal interactions

Practical demonstrations

Employment Opportunities (အလုပ္အကုိင္ အခြင့္အေရး): Chef, Chef de Partie

Further Education (ဆက္လက္သင္ၾကားနဳိင္ေသာ ပညာေရး):

SIT50416 Diploma of Hospitality Management (091010M)

ေက်ာင္းတက္လုိသူမ်ား ဆက္သြယ္ရန္ အီေမးလ္ info@aiibm.org