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• George Brown College has the following entry requirements. International students must:
  • be at least 18 years of age and have completed Year 10 or equivalent or Mature Student
  • have an IELTS* score of 6.0 English language competence
  • can also be demonstrated through documented evidence of any of the following:
    • educated for 5 years in an English-speaking country; or
    • successful completion of an English Placement Test.
  • *Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.
  • These entry requirements will be confirmed through information collected on the enrolment form.

• Completion of this qualification contributes to recognition as a trade cook.
• Pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
• Enables you to become more skilled, competent, and knowledgeable in all aspects of cooking, including food preparation and food safety.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop. Possible job title includes – cook

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

• commis chef
• sous chef.

• SITHCCC023* Use food preparation equipment
• SITHCCC027* Prepare dishes using basic methods of cookery
• SITHCCC028* Prepare appetisers and salads
• SITHCCC029* Prepare stocks, sauces and soups
• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes
• SITHCCC037* Prepare seafood dishes
• SITHCCC041* Produce cakes, pastries and breads
• SITHCCC042* Prepare food to meet special dietary requirements
• SITHCCC043* Work effectively as a cook
• SITHKOP009* Clean kitchen premises and equipment
• SITHKOP010 Plan and cost recipes
• SITHPAT016* Produce desserts
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXHRM007 Coach others in job skills
• SITXINV006* Receive, store and maintain stock
• SITXWHS005 Participate in safe work practices
• SITHCCC026* Package prepared foodstuffs
• SITHCCC040* Prepare and serve cheese
• SITHCCC038* Produce and serve food for buffets
• SITXCCS014 Provide service to customers
• SITXWHS006 Identify hazards, assess and control safety risks

Assessment may include the following methodologies:

• Interactive classroom activities
• Learning practical components in Workshop
• Written reports
• Portfolio of evidence
• Case studies
• Project work
• Credit Transfer
• Work Placement

• Refer to your Offer letter for fee details.

George Brown College has the following entry requirements. International students must:

• Be at least 18 years of age and have completed Year 10 or equivalent or Mature Student.
• Have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or
  • Successful completion of an English Placement Test.

*Note: Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.

These entry requirements will be confirmed through information collected on the enrolment form.

• Completion of this qualification contributes to recognition as a trade cook.
• Pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
• Enables you to become more skilled, competent, and knowledgeable in all aspects of cooking, including food preparation and food safety.

On successful completion, you may find employment as a:

• Chef,
• Chef de partie,
• Sous chef,
• Chef de cuisine
• Chef Executive
• Head chef
• Small business owner.

• SITHCCC023* Use food preparation equipment
• SITHCCC027* Prepare dishes using basic methods of cookery
• SITHCCC028* Prepare appetisers and salads
• SITHCCC029* Prepare stocks, sauces and soups
• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes
• SITHCCC037* Prepare seafood dishes
• SITHCCC041* Produce cakes, pastries and breads
• SITHCCC042* Prepare food to meet special dietary requirements
• SITHCCC043* Work effectively as a cook
• SITHKOP010 Plan and cost recipes
• SITHKOP012* Develop recipes for special dietary requirements
• SITHKOP013* Plan cooking operations
• SITHKOP015* Design and cost menus
• SITHPAT016* Produce desserts
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008* Develop and implement a food safety program
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXINV006* Receive, store and maintain stock
• SITXMGT004 Monitor work operations
• SITXWHS007 Implement and monitor work health and safety practices
• SITHCCC026* Package prepared foodstuffs
• SITHCCC040* Prepare and serve cheese
• SITHCCC038* Produce and serve food for buffets
• SITXFIN008 Interpret financial information
• SITXHRM010 Recruit, select and induct staff
• BSBTWK501 Lead diversity and inclusion

Assessment may include the following methodologies:

• Interactive classroom activities
• Learning practical components in Workshop
• Written reports
• Portfolio of evidence
• Case studies
• Project work
• Credit Transfer
• Work Placement

• Refer to your Offer letter for fee details.

• Successful completion of the SIT50422 Diploma of Hospitality Management will lay a foundation for successful students to progress into SIT60316 Advanced Diploma of Hospitality Management.
• Note: Study pathways may include qualifications or courses that may not be offered at George Brown College

After successfully completing the SIT50422 Diploma of Hospitality Management, students, will be able to work in the following job roles:

• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager

• SITXCCS015 Enhance customer service experiences
• SITXCCS016 Develop and manage quality customer service practices
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFIN010 Prepare and monitor budgets
• SITXGLC002 Identify and manage legal risks and comply with law
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations
• SITXMGT005 Establish and conduct business relationships
• SITXWHS007 Implement and monitor work health and safety practices
• SITXFSA005 Use hygienic practices for food safety
• SITHKOP013* Plan cooking operations
• SITHCCC023* Use food preparation equipment
• SITHCCC026* Package prepared foodstuffs
• SITHCCC027* Prepare dishes using basic methods of cookery
• SITHCCC028* Prepare appetisers and salads
• SITHCCC029* Prepare stocks, sauces and soups
• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes*
• SITHCCC037* Prepare seafood dishes*
• SITHCCC038* Produce and serve food for buffets
• SITHCCC040* Prepare and serve cheese
• SITHCCC041* Produce cakes, pastries and breads*
• SITHCCC042* Prepare food to meet special dietary requirements
• BSBTEC301 Design and produce business documents

Assessment may include the following methodologies:

• Interactive classroom activities
• Learning practical components in Workshop
• Written reports
• Portfolio of evidence
• Case studies
• Project work
• Credit Transfer
• Work Placement

• Refer to your Offer letter for fee details.