Pathway Outline

Date retreived
22/07/2026 8:27 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
AA44
DTWD Status
Replaced
Associated Qualification
Certificate II in Kitchen Operations
National Code
SIT20312
State Code
J429
TGA Status
Replaced
DTWD Status
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
30/07/2013
Field of Education
1101 - Food And Hospitality
Approved Date
04/06/2013
Stream of Study
Initial Vocational (3100 - 3600)
Duration
2 Semesters
Current Release Version
2.00
Current Release Date
30/07/2013
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 elective units listed below
- two (2) units from the elective units listed below, elsewhere in SIT12 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
WF670 SITHKOP101 Clean kitchen premises and equipment 10 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
WF812 SITXWHS101 Participate in safe work practices 15 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF620 SITHCCC207 Use cookery skills effectively 40 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
S8083 BSBWOR203B Work effectively with others 20 Unit of competency
2. Elective Units
Five (5) elective units must be completed, consisting of:
- three (3) units from the elective units listed below
- two (2) units from the elective units listed below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
Please refer to the packaging rules for the full details of available options.
State Code National Code Title Hours Type
D5097 TLIE1005A Carry out basic workplace calculations 20 Unit of competency
D0629 BSBCMM201A Communicate in the workplace 30 Unit of competency
WF741 SITXCCS202 Interact with customers 5 Unit of competency
WF613 SITHCCC104 Package prepared foodstuffs 6 Unit of competency
D1021 BSBSUS201A Participate in environmentally sustainable work practices 10 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF636 SITHFAB204 Prepare and serve espresso coffee 30 Unit of competency
WF635 SITHFAB203 Prepare and serve non-alcoholic beverages 15 Unit of competency
WF612 SITHCCC103 Prepare sandwiches 6 Unit of competency
WF611 SITHCCC102 Prepare simple dishes 20 Unit of competency
WF615 SITHCCC202 Produce appetisers and salads 26 Unit of competency
WF618 SITHCCC205 Produce cook-chill and cook-freeze foods 40 Unit of competency
WF616 SITHCCC203 Produce stocks, sauces and soups 32 Unit of competency
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes 40 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
WF619 SITHCCC206 Rethermalise chilled and frozen foods 20 Unit of competency
WF638 SITHFAB206 Serve food and beverage 140 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
WF781 SITXFSA202 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
WC22 Commercial Cookery/Patisserie Pre-Apprenticeship Pathway
Replaced By
State Code National Code Title Type
AB10 Commercial Cookery/Patisserie 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 with an employer for each pre-apprentice student.

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 “coordinating work placement” identified in Rule 2.4, including contacting suitable employer/s and arranging the on-the-job work placement.
- 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 and trigger funding for RTO efforts in establishing and monitoring on-the-job work placements with an employer.

6. The work practice coordination modules do not represent the amount of workplace experience a student 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” (“NA” for State Training Providers; “4” for private training providers).

9. The work practice coordination modules are to be used for the WA Pre-apprenticeship Program and not to be used for any other purpose.

Please refer to the WA Pre-apprenticeship Program Business Rules 2016 for details on the requirements of the program.
Entry Requirements
There are no entry requirements for this qualification.
No information