SIT40516 Certificate IV in Commercial Cookery

CRICOS CODE: 102362C

• Course Description

  
  

  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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.




• Career opportunities:

  Cook, Sous Chef, Breakfast Chef, Commis Chef, Demi Chef in small to medium restaurant or Bistros and café, Catering companies, Culinary artist, Chef de Partie – large hotel.




• Course Entry Requirements

  
  

  Must be 18 years of age for Off-shore and 20 years or above years of age for On- shore on commencement.
  
  Academic Requirement:
  
  Successful completion of Year 12 or equivalent and /or above.
  Pre-Training analysis might be required.
  English Language (International Students):
  IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
  Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP




• Course structure

  
  

  Total number of units is 33
  26 core unit
  7 elective units




• Code	Unit Name	Type
  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
  SITHPAT006	Produce desserts	Core
  SITXFSA001	Use hygienic practices for food safety	Core
  SITXFSA002	Participate in safe food handling practices	Core
  SITXHRM001	Coach others in job skills	Core
  SITXINV002	Maintain the quality of perishable items	Core
  SITHCCC001	Use food preparation equipment	Core
  BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
  BSBDIV501	Manage diversity in the workplace	Core
  *SITHKOP005	Coordinate cooking operations	Core
  SITXCOM005	Manage conflict	Core
  SITXFIN003	Manage finances within a budget	Core
  SITXHRM003	Lead and manage people	Core
  SITXMGT001	Monitor work operations	Core
  SITXWHS003	Implement and monitor work health and safety practices	Core
  SITHKOP001	Clean kitchen premises and equipment	Elective
  SITXINV004	Control stock	Elective
  SITHIND002	Source and use information on the hospitality industry	Elective
  BSBSUS201	Participate in environmentally sustainable work practices	Elective
  SITXCOM002	Show social and cultural sensitivity	Elective
  SITXWHS001	Participate in safe work practices	Elective
  BSBWOR203	Work effectively with others	Elective
  * Denotes the unit prescribed for work placement purpose. The allocated hours cover 60 complete food service periods; 20 hours per week over 12 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.




• Course Duration

  
  

  This qualification is delivered over a period of one and half year.

  • 6 Terms
  • 78 Weeks (including holidays)
  • 60 contact weeks




• Mode of Delivery

  
  

  • Classroom based delivery (face – to – face)

  • Attend 20 hours per face – to – face full time study.

  • face – to – face delivery includes lecture, group activities, and pair work and class presentations




• Assessment Methods

  
  

  • Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, presentation and practical demonstration.

  • Competency based assessment

  • * Work placement: 240 hours (minimum)




• Course fees

  
  

  Tuition Fee: $25,250 ($4,208 per Term)

  Application fees: $200 * Non-Refundable

  Material Fees: $100 Per term

  Uniforms/tool kit: $995

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