SIT40516 Certificate IV In Commercial Cookery – 099223M

Course Description

Course Code: SIT40516
CRICOS Code: 099223M

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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.

To achieve this qualification, you must have completed mandatory 200 hours of work placement.

PRE-REQUISITE REQUIREMENTS
Successful completion of SIT30816 Certificate lll in Commercial Cookery

Course Duration: 52 weeks
Course Fee: AUD $22,000
Enrolment Fee: AUD $350

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-student,https://www.bupa.com.au/health-insurance/overseas-students/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.

NOTE: Course FEE is inclusive of Tuition fee, Material fee, Enrolment fee and first issue of identity card and any Academic Transcript (Certificate, Diploma, Advanced 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 speak to a friendly staff on 1300 887 361; +61286685676 for further confirmation.

The following are the Admission requirements of Lead college:

International Student
  1. 18 years of age or above at the time of enrolment.
  2. Must have Year 12 or equivalent.
  3. IELTS overall 5.5 with no band less than 5.0 or equivalent / TOEFL IBT 54 / PTE Academic 42 / CAE 162 / OET B or equivalent or Cert IV level in Australian qualification.
  4. Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.
  5. Ability to undertake a 200 hour of ‘practical placement’ in a regulated organisation.

August 2020
November 2020

This program is delivered using blended learning study program that combines digital learning technologies with traditional classroom methods coupled with access to a kitchen for practical components of the course. In addition, students will also be required to under- take a practical placement in a workplace environment under supervision to ensure the student can perform the work as expressed in each unit of competency. Each unit is delivered and assessed as a standalone unit in a combination of face to face theory and demonstration sessions in the classroom, online activity and supported by practical within the kitchen environment prior to undertaking the work placement component of the course.

All students need to complete their work placement which is essential component of this qualification to consolidate the students knowledge within education and care service.

All students are required to complete 200 hours work placement. Lead College help students find placements.

You will be assessed in the classroom and 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 and workplace evidence/observation.

Students will need to successfully complete all units in this course to receive certificate of SIT40516 Certificate IV in Commercial Cookery. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

It is mandatory to complete work placement hours to be eligible for attainment of this qualification.

This qualification enables the student to seek employment in the following job roles:

  • This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
  • Possible job title includes –

Chef

Chef de partie.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

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.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI 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

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

Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. 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.

After completing SIT40516 Certificate IV in Commercial Cookery, students may progress to SIT50416 Diploma of Hospitality Management.

Core Units – 26
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
SITXWHS001 Participate in safe work 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
Electives – 7
SITXINV003 Purchase goods
SITXCCS006 Provide service to customers
SITXWHS002 Identify hazards, assess and control safety risks
SITXINV001 Receive and store stock
SITXFIN002 Interpret financial information
SITXHRM002 Roster staff
SITHIND002 Source and use information on the hospitality industry