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
The following are the Admission requirements of Lead college:
- Applicants must be minimum 18 years of age.
- Successful completion of Australian equivalent Year 12.
- 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.
- Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.
Face to Face
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|
|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|
|SITXCCS006||Provide service to customers|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXINV001||Receive and store stock|
|SITXFIN002||Interpret financial information|
|SITHIND002||Source and use information on the hospitality industry|