SIT40516 Certificate IV in Commercial Cookery
CRICOS CODE: 0101828
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.
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.
- Have academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre.
- Student who do not meet the English requirement as above must sit for an LLN Test.
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.
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.
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.
78 weeks (60 Academic weeks + 18Weeks Holidays)
This course includes work placement where students will be required to complete 60 service period of work placement. The 60 hours 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 assist in finding industry work placement for student.
This program is delivered in the classroom. Practical face to face training is provided in a commercial kitchen.
|Tuition Fees||AUD 15000||Enrolment Fee||AUD 250||*Material fee||AUD 750|
|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|
|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|
Level2, 17 Macquarie St Parramatta NSW, 2150
Level 1, 303 Pitt Street, Sydney NSW, 2000
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.
Potential employment options are in commercial cookery sector in the roles such as chef or chef de partie.
|National Register Link||https://training.gov.au/Training/Details/FNS50217|
|*This course does not have any prerequisite
*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.