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    Lvl 1, 841 George St Haymarket NSW 2000, Australia

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SIT40516 Certificate IV in Commercial Cookery – 099223M

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  • SIT40516 Certificate IV in Commercial Cookery – 099223M

SIT40516 Certificate IV in Commercial Cookery – 099223M


Course Code:SIT40516
Cricos Code: 099223M
Duration: 52 weeks
Course Fee: $18,500 AUD
Career Pathways: Cook in organisations such as restaurants, Hotels, Clubs, Pubs, Cafés, and Coffee Shops.

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.

 

LICENSING/REGULATORY INFORMATION
No licensing, legislative or certification requirements apply to this qualification at the time of publication

 

PRE-REQUISITE REQUIREMENTS
No pre-requisite requirement as per course the training package

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Entry Requirements

  • International Student
    • 18 YEARS OF AGE OR ABOVE AT THE TIME OF ENROLMENT
    • Must have completed Year 12 or equivalent
    • IELTS Overall 5.5 or equivalent / TOEFL IBT 46 / PTE Academic 42 / CAE 162 / OET B or equivalent or CERT IV level in Australian Qualification.
    • Must complete an LLN Assessment - diagnostic process to identify if prospective student required LLN Support
    • Physically fit to complete mandatory practical assessments in a simulated kitchen settings
    • Must have access to required hospitality related equipment

About Courses

  • Core Units:
    • BSBDIV501 Manage diversity in the workplace
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITHCCC001 Use food preparation equipment
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHCCC020 Work effectively as a cook
    • SITHKOP002 Plan and cost basic menus
    • SITHKOP004 Develop menus for special dietary requirements
    • SITHKOP005 Coordinate cooking operations
    • SITHPAT006 Produce desserts
    • SITXCOM005 Manage conflict
    • SITXFIN003 Manage finances within a budget
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITXHRM001 Coach others in job skills
    • SITXHRM003 Lead and manage people
    • SITXINV002 Maintain the quality of perishable items
    • SITXMGT001 Monitor work operations
    • SITXWHS003 Implement and monitor work health and safety practices
  • Elective Units:
    • SITHCCC004 Package prepared foodstuffs
    • SITHCCC009 Produce cook-chill and cook-freeze foods
    • SITHCCC010 Re-thermalise chilled and frozen foods
    • SITHCCC015 Produce and serve food for buffets
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB003 Operate a bar
    • HLTAID003 Provide first aid
  • Total number of units: 33 = 26 core units plus 7 elective units

  • TO ENROL AT LEAD COLLEGE for the Australian nationally recognised training courses; please contact LEAD College or you can also seek assistance from authorised recruitment agents refer www.leadcollege.edu.au LEAD College or any authorised agent neither guarantees successful completion of the course without achieving requisite competencies in stipulated time frame nor assures any particular employment outcome, although there are career
    and study pathways available.

     

    CREDIT TRANSFER/RECOGNITION OF PRIOR LEARNING (RPL):

    Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

    Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

    During the entry process and interview stage LEAD College will discuss with you the process and options for RPL.  Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

     

    STUDY MODE 

    Training is delivered in a blended mode including 14 hours face to face in the classroom and 6 hours online learning through our Learning Management System.

    There is a work-based training component that requires you to prepare, cook and present 12 serves of a variety of dishes including breakfast, dinner, lunch to paying customers during weekdays and weekends.

     

    ASSESSMENT

    You will be assessed in the classroom and the workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects.

     

    NOTE: Course FEE as presented in the Course Book is inclusive of Tuition fee, Material fee, Enrolment fee and first issue of identity card and any Academic Transcript (Certificate, Diploma). Material Fee varies from course to course depending upon the need of the course, which will be detailed in your offer letter. Alternatively you may please speak to a friendly staff 1300 887 361; +61286685676 for further confirmation.

     

    OVER AND ABOVE THE COURSE FEE, Student will need to pay other charges including OSHC Single/ couple/ family: please refer https://www.nib.com.au/overseas-students , http://www.bupa.com.au/health-insurance/cover/oshc; Bank Charges: 2.5% surcharge on Credit card payments; Charges for Late Fee Payment: 7 days= $200; 14 days= $400; Second course enrolment fee: AUD 350 (payable at the beginning of the second course); Repeat Unit Fee: AUD 300 per Unit; Re-issue of Student ID card: AUD 10 and Re-issue of any Academic Transcript AUD$ 100.

     

    UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the student/s will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au/ The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.

    STUDENT SUPPORT WELFARE AND GUIDANCE SERVICES including relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

     

    ORIENTATION to assist students is provided by LEAD College as an age and culturally appropriate programme. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled course/s.