Pathway Outline

Date retreived
22/07/2026 10:08 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Commercial Cookery/Patisserie Pre-apprenticeship

Commercial Cookery/Patisserie Pre-apprenticeship

Pathway
National Code
State Code
AB10
DTWD Status
Replaced
Associated Qualification
Certificate II in Kitchen Operations
National Code
SIT20416
State Code
AZW7
TGA Status
Replaced
DTWD Status
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
03/03/2016
Field of Education
1101 - Food And Hospitality
Approved Date
30/05/2022
Stream of Study
Initial Vocational (3100 - 3600)
Duration
Current Release Version
2.00
Current Release Date
08/04/2022
Nominal Hours
325
Description
The aim of this pre-apprenticeship is to provide learners with industry specific training to gain skills, knowledge and behaviours to enable transition into an indentured apprenticeship.
Packaging Rules
Thirteen (13) units must be completed:
- eight (8) core units
- five (5) elective units, consisting of:
- three (3) units from the list below
- two (2) units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units
All eight (8) units must be completed.
State Code National Code Title Hours Type
AWR41 SITHKOP001 Clean kitchen premises and equipment 10 Unit of competency
AWQ38 SITXINV002 Maintain the quality of perishable items 10 Unit of competency
AWQ17 SITXWHS001 Participate in safe work practices 15 Unit of competency
AWS07 SITHCCC005 Prepare dishes using basic methods of cookery 50 Unit of competency
AWS02 SITHCCC011 Use cookery skills effectively 40 Unit of competency
AWS11 SITHCCC001 Use food preparation equipment 20 Unit of competency
AWQ50 SITXFSA001 Use hygienic practices for food safety 15 Unit of competency
AUH64 BSBWOR203 Work effectively with others 20 Unit of competency
2. Elective Units
Five (5) electives must be completed, with at least three (3) units selected from the list below.
Please refer to the packaging rules for the full details of available options.
State Code National Code Title Hours Type
AVJ68 TLIE1005 Carry out basic workplace calculations 20 Unit of competency
AUL22 BSBCMM201 Communicate in the workplace 30 Unit of competency
AWQ72 SITXCCS003 Interact with customers 5 Unit of competency
AWS10 SITHCCC004 Package prepared foodstuffs 6 Unit of competency
AUK77 BSBSUS201 Participate in environmentally sustainable work practices 10 Unit of competency
AWQ48 SITXFSA002 Participate in safe food handling practices 35 Unit of competency
AWS08 SITHCCC003 Prepare and present sandwiches 6 Unit of competency
AWS09 SITHCCC002 Prepare and present simple dishes 20 Unit of competency
AWS06 SITHCCC006 Prepare appetisers and salads 26 Unit of competency
AWS05 SITHCCC007 Prepare stocks, sauces and soups 32 Unit of competency
AWS03 SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 40 Unit of competency
AWS04 SITHCCC009 Produce cook-chill and cook-freeze foods 40 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
AWR98 SITHCCC010 Re-thermalise chilled and frozen foods 20 Unit of competency
AWQ66 SITXCOM002 Show social and cultural sensitivity 20 Unit of competency
AWR47 SITHIND002 Source and use information on the hospitality industry 15 Unit of competency
AWQ49 SITXFSA003 Transport and store food 12 Unit of competency
3. Work Practice Coordination Modules
The following form part of the pre-apprenticeship program.
State Code National Code Title Hours Type
AW866 AW866 Module 1 (Placement arranged) 0 Module
AW867 AW867 Module 2 (Commenced) 0 Module
AW868 AW868 Module 3 (Mid-point) 0 Module
AW869 AW869 Module 4 (Completed) 0 Module
Replaces
State Code National Code Title Type
AA44 Commercial Cookery/Patisserie Pre-Apprenticeship Pathway
Replaced By
State Code National Code Title Type
AD84 Commercial Cookery Pre-Apprenticeship Pathway
Note
1. The WA Pre-apprenticeship Program Business Rules provide for details on the requirements of the program. The business rules also outline the amount of work practice a student is to undertake and RTO responsibilities in relation to the pre-apprenticeship work practice component.

2. The set of work practice coordination modules should be used to indicate that the RTO has undertaken and completed its responsibilities for establishing and monitoring on-the-job work placements for each pre-apprentice.

3. RTOs should report students in each module when each phase of the work practice is achieved as follows:
- Module 1: when the RTO has completed “arranging and coordinating work placement” identified in Rule 2.4, including contacting suitable employer/s and arranging the on-the-job work placement, working collaboratively with schools if the pre-apprentice is a student enrolled at school.
- Module 2: when the pre-apprentice has commenced the first half of the on-the-job work placement with an employer.
- Module 3: when the pre-apprentice has commenced the remaining half of the on-the-job work placement with an employer.
- Module 4: when “monitoring work placement” and “evidence of the work practice component” identified in Rule 2.4, including the site visit/s, total number of hours of on-the-job work placement and log book with employer sign off have been completed.

4. The student does not incur course fees for the work practice coordination modules as the nominal hours value for each of these modules is zero.

5. The Department of Training and Workforce Development will use the work practice coordination modules reported for each pre-apprentice to monitor RTO efforts in arranging, coordinating and monitoring on-the-job work placements.

6. The work practice coordination modules are used to disburse funds to RTOs for coordinating the work practice component, and they do not relate to the actual hours of work practice a pre-apprentice must undertake.

7. The work practice coordination modules are non-assessable and do not specify skill and knowledge requirements.

8. Work practice coordination modules should only be reported as outcome “Non-assessable - satisfactorily completed”.

9. The work practice coordination modules are not to be used outside of nominated Department of Training and Workforce Development funded programs, which includes the WA Pre-apprenticeship Program.

Please refer to the WA Pre-apprenticeship Program Business Rules for details on the requirements of the program.
Entry Requirements
There are no entry requirements for this qualification.
No information