SIT40516 Certificate IV in Commercial Cookery

Award Course
Cricos Code 093946B

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 form others and use discretion to solve non-routine problems.

Careers

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. Possible job titles include: chef and chef de partie.

Pathways

Diploma of Hospitality Management Advanced Diploma of Hospitality Management

Course Delivery

INTERNATIONAL STUDENTS: 3 days per week (timetabled for 21 hours per week) delivered over 6 terms (or three semesters at 20 weeks each) Three groups running concurrently, progressing each semester, subject to satisfactory course progress.

Entry Requirements

Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.

Expected Time to Complete

18 Months

Units & Assessment
Core Units
Code Unit Name Hours
BSBDIV501 Manage diversity in the workplace 60
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
SITHCCC001 Use food preparation equipment 25
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC006 Prepare appetisers and salads 25
SITHCCC007 Prepare stocks, sauces and soups 35
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC012 Prepare poultry dishes 25
SITHCCC013 Prepare seafood dishes 50
SITHCCC014 Prepare meat dishes 50
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHKOP002 Plan and cost basic menus 30
SITHKOP004 Develop menus for special dietary requirements 15
SITHKOP005 Coordinate cooking operations 100
SITHPAT006 Produce desserts 100
SITXCOM005 Manage conflict 20
SITXFIN003 Manage finances within a budget 30
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXHRM003 Lead and manage people 60
SITXINV002 Maintain the quality of perishable items 10
SITXMGT001 Monitor work operations 20
SITXWHS003 Implement and monitor work health and safety practices 30
Elective Units
Code Unit Name Hours
BSBSUS201 Participate in environmentally sustainable work practices 20
BSBWOR203 Work effectively with others 15
SITHCCC011 Use cookery skills effectively 50
SITHCCC017 Handle and serve cheese 5
SITHCCC021 Prepare specialised food items 60
SITHKOP001 Clean kitchen premises and equipment 13
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITXCCS006 Provide service to customers 25
SITXWHS001 Participate in safe work practices 12

Course Assessment

  • Project
  • Practical task
  • Knowledge based test
  • Written task
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.

Indicative Fees

2020
Government Subsidised $8,053
Concession $3,442
Apprenticeship $6,041
Apprenticeship Concession $3,047
RPL Government Subsidised $2,675
RPL Concession $535
RPL Self-funded $4,013
Self-Funded $9,391

Average total fees include designated materials and will vary according to your specific unit choices and other factors.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure

Please visit our Fees and Charges page for more information.
Intake Campus Course Details
2020 Ongoing Enrolment Mildura Campus Full Time, Part Time, Classroom Based, Full Year, Apprentice
2020 February Mildura Campus Full Time, Classroom Based, Semester 1, Monday, Tuesday and Wednesday, 9.00AM - 4.30PM
2020 February Mildura Campus International, Full Time, Classroom Based, Semester 1, Tuesday, Wednesday, Thursday, 9.00AM - 4.30PM