SIT40516 Certificate IV In Commercial Cookery – 099223M

Course Description

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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.

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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration: 52 weeks
Course Fee: AUD $22,000
Enrolment Fee: AUD $350
CRICOS: 099223M

The following are the Admission requirements of Lead college:

  1. Applicants must be minimum 18 years of age.
  2. Successful completion of Australian equivalent Year 12.
  3. To have the International English Language Testing System (IELTS) score 5.5 with a score not lower than 5.0 in each module for all Certificate III, Certificate IV and Diploma level programs, or AQF Certificate III or equivalent level qualifications or TOEFL 46 / PTE ACADEMIC 42 / CAE 47 / OET PASS / TOEFL PBT 527 or equivalent.
  4. Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.

August 2020
November 2020

Face to Face
Blended

Students will be assessed in a variety of ways that may include, written answers, quizzes, practical demonstrations and observations.

*Course also includes mandatory 200 hours of work placement.

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

This qualification enables the student to seek employment in the following job roles:
Cook in organisations such as restaurants, Hotels, Clubs, Pubs, Cafés, and Coffee Shops.

Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training in related areas. Recognition may reduce the duration of your studies.

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