SIT40516 Certificate IV in Commercial Cookery

CRICOS COURSE CODE: 103110D

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

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    Entry Requirement

    International students must:

    • Be at least 18 years of age and have completed the equivalent of Year 12.
    • Participate in a course entry interview to determine suitability for the course and student needs.
    • Have an IELTS* score of 5.5 (test results must be no more than 2 years old).  English language competence can also be demonstrated through documented evidence of any of the following:
      • Educated for 5 years in an English speaking country; or
      • Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
      • Successful completion of an English Placement Test

    *Note that other English language tests such as PTE and TOEFL can be accepted.  Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

    Course Duration

    This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays.

    Course Structure

    Unit of Competency

     

    Code Title Core/Elective
    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

    Delivery Approach

    The qualification is delivered over 78 weeks comprising of:

    • 6 terms of 10 weeks each (60 weeks’ total)
    • Work placement block completed during term 6.
    • Holiday breaks amounting to 18 weeks (as specified in the timetable)

     

    Students are required to attend 20 hours (i.e. two and a half days or 5 hrs for 4 days) of classroom training per week during the first three blocks of terms 1 and 2. In block 4 of term 2, students will complete the unit SITFSA001 Use hygienic practices for food safety which is a pre-requisite for many other units (indicated with *). Training and assessment will also be completed in the commercial kitchen.  ILEARN OZ  has a contract with a training kitchen and books time in the training kitchen according to the number of students and time required.

    Pathways

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

    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.

    Duration 78 Weeks
    ELIGIBILITY:
    COURSE FEE: 24,300 AUD
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    FEES AMOUNT
    Short term Installment Plan
    $3000
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    Short term Installment Plan
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