Certificate IV in Commercial Cookery

Course Code :

SIT40516
CRICOS Code :
0101828

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 22,500
Enrollment Fee: AUD 250
Material Fee: AUD 1,000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
BSBSUS401
Implement and monitor environmentally sustainable work practices
Core
SITHCCC001
Use food preparation equipment*
Core
SITHCCC005
Prepare dishes using basic methods of cookery*
Core
SITHCCC006
Prepare appetisers and salads*
Core
SITHCCC007
Prepare stocks, sauces and soups*
Core
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes*
Core
SITHCCC012
Prepare poultry dishes*
Core
SITHCCC013
Prepare seafood dishes*
Core
SITHCCC014
Prepare meat dishes*
Core
SITHCCC018
Prepare food to meet special dietary requirements*
Core
SITHCCC019
Produce cakes, pastries and breads*
Core
SITHCCC020
Work effectively as a cook*
Core
SITHKOP002
Plan and cost basic menus
Core
SITHKOP004
Develop menus for special dietary requirements
Core
SITHKOP005
Coordinate cooking operations*
Core
SITHPAT006
Produce desserts*
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXHRM003
Lead and manage people
Core
SITXINV002
Maintain the quality of perishable items*
Core
SITXMGT001
Monitor work operations
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITXWHS002
Identify hazards, assess and control safety risks
Elective
SITXFIN004
Prepare and monitor budgets
Elective
BSBWOR203
Work effectively with others
Elective
SITXCCS006
Provide service to customers
Elective
BSBITU306
Design and produce business documents
Elective
BSBFIA401
Prepare financial reports
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITXFIN004
Prepare and monitor budgets
Elective

How to Apply

Course Code :

SIT40516
CRICOS Code :
0101828

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 22,500
Enrollment Fee: AUD 250
Material Fee: AUD 1,000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Overview

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Outcome

This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.
  • For Packaging courses, the student cannot progress to the higher Qualification unless the student successfully Completed Lower Qualification.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.

Credit

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Vocational Placement

This course includes work placement where students will be required to complete 60 service period of work placement.   The 60 service periods are made up as follows:

  • The students need to demonstrate that they can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch and dinner and special functions for the unit SITHCCC020 (Work effectively as a cook)
  • Students are required to demonstrate that they can supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods (shifts). This includes the development of kitchen workflow schedules, mise en place lists, food preparation lists and calculate and order foods supplies for the unit SITHKOP005 (Coordinate cooking operations).

Students also have option to source their relevant employment for work placement. Alternatively, the college will assure in finding industry work placement for student.

Pathways

Academic Pathways<

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

Employment Pathways

Potential employment options are in commercial cookery sector in the roles such as chef or chef de partie.

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
BSBSUS401
Implement and monitor environmentally sustainable work practices
Core
SITHCCC001
Use food preparation equipment*
Core
SITHCCC005
Prepare dishes using basic methods of cookery*
Core
SITHCCC006
Prepare appetisers and salads*
Core
SITHCCC007
Prepare stocks, sauces and soups*
Core
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes*
Core
SITHCCC012
Prepare poultry dishes*
Core
SITHCCC013
Prepare seafood dishes*
Core
SITHCCC014
Prepare meat dishes*
Core
SITHCCC018
Prepare food to meet special dietary requirements*
Core
SITHCCC019
Produce cakes, pastries and breads*
Core
SITHCCC020
Work effectively as a cook*
Core
SITHKOP002
Plan and cost basic menus
Core
SITHKOP004
Develop menus for special dietary requirements
Core
SITHKOP005
Coordinate cooking operations*
Core
SITHPAT006
Produce desserts*
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXHRM003
Lead and manage people
Core
SITXINV002
Maintain the quality of perishable items*
Core
SITXMGT001
Monitor work operations
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITXWHS002
Identify hazards, assess and control safety risks
Elective
SITXFIN004
Prepare and monitor budgets
Elective
BSBWOR203
Work effectively with others
Elective
SITXCCS006
Provide service to customers
Elective
BSBITU306
Design and produce business documents
Elective
BSBFIA401
Prepare financial reports
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITXFIN004
Prepare and monitor budgets
Elective

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