Diploma of Building and Construction (CPC50220)
This qualification reflects the role of building professionals who apply knowledge of structural principles, risk and financial management, estimating, preparing and administering building and construction contracts, selecting contractors, overseeing the work and its quality and managing construction work in building projects including residential and commercial with the following limitations:
- Residential construction limited to National Construction Code Class 1 and 10 buildings to a maximum of 3 storeys.
- Commercial construction limited to National Construction Code Class 2 to 9 buildings, Type C and B construction.
Occupational titles may include:
- Builder
- General Foreperson
- Building Inspector
The construction industry strongly affirms that training and assessment leading to recognition of skills must be undertaken in a real or very closely simulated workplace environment. To achieve this qualification, the candidate must have access to a live building and construction workplace to meet the requirements detailed in the Assessment Requirements of core unit CPCCBC4008 Supervise communication and administration processes for building and construction projects.
Completion of the general construction induction training program specified by the model Code of Practice for Construction Work is required for any person who is to carry out construction work. Achievement of unit CPCCWHS1001 Prepare to work safely in the construction industry meets this requirement.
Builder licensing varies across States and Territories and requirements additional to the attainment of this qualification may be required.
There are no entry requirements for this qualification.
To achieve this qualification, the candidate must demonstrate competency in:
- 27 units of competency:
- 24 core units
- 3 elective units
- a maximum of one unit may be from any training package or accredited course as long as it ensures the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contributes to a valid, industry supported vocational outcome.
BSBOPS504 | Manage business risk |
BSBWHS513 | Lead WHS risk management |
CPCCBC4001 | Apply building codes and standards to the construction process for Class 1 and 10 buildings |
CPCCBC4003 | Select, prepare and administer a construction contract |
CPCCBC4004 | Identify and produce estimated costs for building and construction projects |
CPCCBC4005 | Produce labour and material schedules for ordering |
CPCCBC4008 | Supervise site communication and administration processes for building and construction projects |
CPCCBC4009 | Apply legal requirements to building and construction projects |
CPCCBC4010* | Apply structural principles to residential and commercial constructions |
CPCCBC4012 | Read and interpret plans and specifications |
CPCCBC4013 | Prepare and evaluate tender documentation |
CPCCBC4014 | Prepare simple building sketches and drawings |
CPCCBC4018 | Apply site surveys and set-out procedures to building and construction projects |
CPCCBC4053 | Apply building codes and standards to the construction process for Class 2 to 9, Type C buildings |
CPCCBC5001 | Apply building codes and standards to the construction process for Type B construction |
CPCCBC5002 | Monitor costing systems on complex building and construction projects |
CPCCBC5003 | Supervise the planning of onsite building and construction work |
CPCCBC5005 | Select and manage building and construction contractors |
CPCCBC5007 | Administer the legal obligations of a building and construction contractor |
CPCCBC5010 | Manage construction work |
CPCCBC5011 | Manage environmental management practices and processes in building and construction |
CPCCBC5013 | Manage professional technical and legal reports on building and construction projects |
CPCCBC5018* | Apply structural principles to the construction of buildings up to 3 storeys |
CPCCBC5019 | Manage building and construction business finances |
BSBPMG532 | Manage project quality |
BSBPMG538 | Manage project stakeholder engagement |
CPCCBC4052 | Lead and manage teams in the building and construction industry
|
CPCCBC5004 | Supervise and apply quality standards to the selection of building and construction materials |
CPCCBC5006 | Apply site surveys and set-out procedures to building projects up to three storeys |
CPCCBC5009 | Identify services layout and connection methods for Type C and B construction |
CPCCBC5012 | Manage the application and monitoring of energy conservation and management practices and processes |
CPCCBC6001 | Apply building codes and standards to the construction process for large building projects |
CPCCDE5001 | Conduct air monitoring and clearance inspections for asbestos removal work |
CPCSUS5001 | Develop workplace policies and procedures for sustainability |
CPCSUS5002 | Develop action plans to retrofit existing buildings for energy efficiency |
CPCSUS5003 | Manage energy efficient building methods and strategies |
CPPDSM5022 | Develop and implement asset management plans |
CPC50220 Diploma of Building and Construction (Building) supersedes and is equivalent to CPC50210 Diploma of Building and Construction (Building).
- Increase in total number of units for qualification outcome.
- Changes to core and elective units and packaging rules.
- Updated imported core and elective units to current versions.
- Updated to meet the Standards for Training Packages 2012.
Qualification Description
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
25 units must be completed:
- 20 core units
- 5 elective units, consisting of:
- 3 units from Group A or Group B below
- 2 units from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core units | |
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 |
Elective units | |
Group A – Cookery and Catering | |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC032* | Produce cook-chill and cook-freeze foods |
SITHCCC033* | Re-thermalise chilled and frozen foods |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC044* | Prepare specialised food items |
SITHPAT014* | Produce yeast-based bakery products |
SITXFSA007* | Transport and store food |
Group B – Asian Cookery | |
SITHASC020* | Prepare dishes using basic methods of Asian cookery |
SITHASC021* | Prepare Asian appetisers and snacks |
SITHASC022* | Prepare Asian stocks and soups |
SITHASC023* | Prepare Asian sauces, dips and accompaniments |
SITHASC024* | Prepare Asian salads |
SITHASC025* | Prepare Asian rice and noodles |
SITHASC026* | Prepare curry pastes and powders |
SITHASC027* | Prepare Asian cooked dishes |
SITHASC028* | Prepare Asian desserts |
SITHASC033* | Prepare dim sum |
Group C – General electives | |
BSBSUS211 | Participate in sustainable work practices |
HLTAID011 | Provide First Aid |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM003* | Use social media and online tools |
SITXCCS014 | Provide service to customers |
SITXCOM006 | Source and present information |
SITXCOM007 | Show social and cultural sensitivity |
SITXINV007 | Purchase goods |
SITXWHS006 | Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery.