Salford College
92 weeks
Develop supervisory and advanced culinary skills for commercial kitchen leadership. This 92-week program prepares aspiring chefs and kitchen managers to lead teams and manage operations in hospitality venues across Australia.
Students may enter with limited or no vocational experience and without a lower level qualification. However, certificate-level qualifications from Australia or relevant work experience supported by resume, interview, and referrals are beneficial. All students must fulfill genuine student (GS) requirements as listed on the Department of Home Affairs website. Language, Literacy and Numeracy (LLN) testing is conducted via MS Teams or face-to-face interview. Students who have completed SIT30821 Certificate III in Commercial Cookery or other suitable qualifications are eligible for credit transfer.
The course comprises 33 units of competency: 27 core units and 6 elective units. Core units cover essential kitchen management competencies including designing and costing menus, developing recipes for special dietary requirements, planning and costing recipes, planning cooking operations, preparing various dishes (appetisers, salads, meat, poultry, seafood, stocks, sauces, soups, vegetables, vegetarian/vegan options, cakes, pastries, breads, and desserts), producing food for buffets, receiving and maintaining stock, using food preparation equipment, implementing food safety programs, participating in safe food handling, managing finances within budget, leading and managing people, monitoring work operations, managing conflict, implementing work health and safety practices, and working effectively as a cook. Elective units include packaging prepared foodstuffs, planning and implementing buffet service, preparing and serving espresso coffee, preparing and serving cheese, preparing food for special dietary requirements, and providing responsible service of alcohol. The course includes 180 hours of mandatory industry work placement in hospitality kitchen environments.
Salford College is an accredited RTO (40298) with CRICOS provider code 03076M, offering vocational education and training across multiple Australian campuses in Adelaide and Sydney. The college has established industry partnerships and an Industry Advisory Panel that recommends elective units most suitable for workplace requirements. Salford College demonstrates strong commitment to student success through practical, hands-on training delivered by experienced instructors in simulated workplace environments combined with mandatory industry placements. The college's track record includes numerous student achievements in national and international culinary competitions, evidencing quality training and student excellence.
Upon successful completion, graduates can pursue careers as Chefs, Chefs de partie, or Kitchen Managers in diverse hospitality settings including fine dining restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. The qualification provides a pathway to progress to higher qualifications such as SIT50422 Diploma of Hospitality Management, which prepares students for management roles in broader hospitality operations. Career opportunities include Head Chef positions, Kitchen Supervisor roles, Catering Manager positions, and advancement to executive chef or food service management roles in large hospitality organizations.
