SIT40516 Certificate IV in Commercial Cookery

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.

Qualification Code SIT40516
CRICOS Code 104554A
Qualification Name Certificate IV in Commercial Cookery
Duration 98 weeks full-time
Course Cost $22500
Delivery Site City Campus – Level 11, 190 Queen Street, Melbourne, 3000
Delivery Mode Face to face classroom delivery

Who can enrol

International students over the age of 18 who wish to enter the hospitality industry as a chef. It is recommended for the students to complete the Certificate III in Commercial cookery qualification before entering to this qualification.

Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification or higher
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.
All applicants must achieve the below ACSF level for each a ACSF skills.
Learning 4
Reading 4
Writing 4
Numeracy 4
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
It is recommended that students completing Certificate III in Commercial Cookery qualification before entering this qualification
In the absence of formal English qualifications NTCA may proffer English Placement Test

Pathways from the qualification

After achieving SIT40516 – Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality qualification.

Employment Pathways from the qualification

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
Chef
Chef De Partie

Course Structure

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed, consisting of 26 Core units and 7 elective units.

Core Units
Unit Code Unit Description
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 Coach others in job skills
SITXFIN003 Maintain the quality of perishable items
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
Elective Units
Unit Code Unit Description
SITHIND002 Source and use information on the hospitality industry
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXHRM002 Roster staff
SITXINV001 Receive and store stock
SITXWHS001 Participate in safe work practices
SITXWHS002 Identify hazards, assess and control safety risks

Placement Requirements

Each student is required to work in an operational commercial kitchen of an industry workplace for up to 240 hours.

Assessments

Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:

  • Written Quiz (A)
  • Written Question (B)
  • Assignment (C)
  • Project (D)
  • Case Study (E)
  • Observation / Demonstration (F)
  • Logbook – Service Log, Supervisor Report & Assessor Observation (G)

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Testimonial

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– Sarah Jane, Student

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– Dileep Ton, Student

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– Maile Aroldo, Student

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– Okoro Vicent, Student