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

Pathways

SIT50416 Diploma of Hospitality Management.

Information for International Students

Students must be at least 18 years old when they commence studies.
 
This course incorporates practical instruction in a training restaurant at SuniTAFE.
 
Students are provided a basic knife kit and cooks uniform which are included in the tuition fee.  

Duration 78 weeks
English Proficiency IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE.
Fees per Semester (AUD) $7,500
Total Fees (AUD) $22,500
Course Start Dates February, April, July, October
Academic Requirements Successful completion of the equivalent of Australian Year 11 high school studies.
 
* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.
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
SITHFAB002 Provide responsible service of alcohol 10
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP006 Plan catering for events or functions 40
SITHPAT001 Produce cakes 24
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.