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Skills Institute Australia

Vocational Education and Training

SIT40516 Certificate IV in Commercial Cookery

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.

 WeeksHours per weekTotal hours
Total701240
Study/ training1320260
Holiday2
Study/ training1220240
Holiday2
Study/ training1220240
Holiday2
Study/ training1220240
Holiday2
Study/ training1320260

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
CodeUnit name
Core units
BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment *
SITHCCC005Prepare dishes using basic methods of cookery *
SITHCCC006Prepare appetisers and salads *
SITHCCC007Prepare stocks, sauces and soups *
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012Prepare poultry dishes *
SITHCCC013Prepare seafood dishes *
SITHCCC014Prepare meat dishes *
SITHCCC018Prepare food to meet special dietary requirements *
SITHCCC019Produce cakes, pastries and breads *
SITHCCC020Work effectively as a cook *
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT006Produce desserts *
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items *
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Elective units
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC002Prepare and present simple dishes
SITHKOP001Clean kitchen premises and equipment
SITXCOM002Show social and cultural sensitivity
SITXINV001Receive and store stock
SITXWHS001Participate 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.

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Business courses

  • BSB40515 Certificate IV in Business Administration
  • BSB50215 Diploma of Business
  • BSB60215 Advanced Diploma of Business
  • BSB51415 Diploma of Project Management
  • BSB61218 Advanced Diploma of Program Management

Hospitality and cookery courses

  • SIT40516 Certificate IV in Commercial Cookery
  • SIT50416 Diploma of Hospitality Management
  • SIT60316 Advanced Diploma of Hospitality Management

Automotive courses

  • AUR30616 Certificate III in Light Vehicle Mechanical Technology
  • AUR31516 Certificate III in Automotive Diesel Engine Technology
  • AUR40816 Certificate IV in Automotive Mechanical Overhauling
  • AUR50216 Diploma of Automotive Technology

English courses

  • ENG0317 Comprehensive English
  • Comprehensive English Synopsis
  • Comprehensive English course syllabus

Our Company

Skilled Services Australia Pty Ltd
Trading as Skills Institute Australia
ABN 34 150 413 219
RTO 32473
CRICOS 03328G

Email enrol@skills.qld.edu.au
Contact us

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3431 Pacific Hwy
Slacks Creek QLD 4127
Ph +61 07 3208 3182

Slacks Creek courses

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247 James Street
Northbridge WA 6003
Phone +61 08 9228 8542

Perth courses

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