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
- Duration 155 weeks
- Skill level All Levels
- Language English
- Assessments yes
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Core Units
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg 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
- SITHKOP001 Clean kitchen premises and equipment
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXWHS001 Participate in safe work practices
- SITHCCC002 Prepare and present simple dishes
- BSBSUS201 Participate in environmentally sustainable work practices
- BSBWOR203 Work effectively with others
- SITHCCC001 Use food preparation equipment
- SITHKOP002 Plan and cost basic menus
- SITHPAT006 Produce desserts
- SITXINV002 Maintain the quality of perishable items
- SITHFAB002 Provide responsible service of alcohol
- SITHKOP004 Develop menus for special dietary requirements
- BSBDIV501 Manage diversity in the workplace
- SITHKOP005 Coordinate cooking operations
- SITXFIN003 Manage finances within a budget
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXHRM003 Lead and manage people
- SITXHRM004 Recruit, select and induct staff
- SITXCOM005 Manage conflict
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFIN004 Prepare and monitor budgets
- SITXHRM002 Roster staff
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXGLC001 Research and comply with regulatory requirements
- SITXMGT002 Establish and conduct business relationships
- BSBFIM601 Manage finances
- BSBMGT617 Develop and implement a business plan
- SITXFIN005 Manage physical assets
- SITXHRM006 Monitor staff performance
- SITXMPR007 Develop and implement marketing strategies
- SITXWHS004 Establish and maintain a work health and safety system