Course description
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.
CRICOS code: 092738G
Course duration
This course is delivered over 70 weeks of full time study at 20 hours per week of scheduled class time at the Skills Institute Australia training facility and in a fully-equipped training kitchen facility. This includes eight weeks holidays.
| Weeks | Hours per week | Total hours | |
|---|---|---|---|
| Total | 70 | 1240 | |
| Study/ training | 13 | 20 | 260 |
| Holiday | 2 | ||
| Study/ training | 12 | 20 | 240 |
| Holiday | 2 | ||
| Study/ training | 12 | 20 | 240 |
| Holiday | 2 | ||
| Study/ training | 12 | 20 | 240 |
| Holiday | 2 | ||
| Study/ training | 13 | 20 | 260 |
Delivery method
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility and practical work will be conducted in a fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
Pre-requisites
All students must be at least 18 years of age.
Academic requirements:
- Satisfactory completion of year 10 or equivalent
- Overseas students require a language proficiency of IELTS 5.5 or equivalent
There are no specific academic prerequisites for the course as a whole. However, many of the individual units of competency require the following prerequisite unit:
- SITXFSA001 Use hygienic practices for food safety.
Resources included
All of the learning materials and test books required to complete this course will be provided.
Course units
In order to receive this qualification, thirty-three units must be completed satisfactorily:
- 26 core units
- 7 elective units
| Code | Unit name |
|---|---|
| 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 | |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC002 | Prepare and present simple dishes |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXCOM002 | Show social and cultural sensitivity |
| SITXINV001 | Receive and store stock |
| SITXWHS001 | Participate in safe work practices |
Career outcomes
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- chef
- chef de partie
Academic pathways
Individuals who successfully complete the Certificate IV in Commercial Cookery may study the Diploma of Hospitality Management.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Skills Institute Australia prior to enrollment.
Assessment
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Presentations
- Projects
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
- Practical demonstration
Fees
Click here to see our current fee structure.
Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Student support
Skills Institute Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Skills Institute Australia encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.