SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code: 092689M

Duration: 75 weeks (including holidays)

Campuses: Brisbane | Hobart | Cairns

Prospectus: Frontier Education Prospectus

Course Description

The qualification is suited for individuals who wish to expand their knowledge and skills and enter the hospitality industry in the cookery sector. This qualification would apply to individuals who are seeking the role of commercial cooks who have a supervisory or team leading role in the kitchen. They would operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Conversely, it may also apply to those with less or no vocational experience, but who possess some hospitality skills and knowledge that they would like to develop in order to create further educational and employment opportunities.

This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.

Entry Requirements

Students entering SIT40516 Certificate IV In Commercial Cookery must meet the following academic and English entry requirements:

Academic

  • A candidate must be a minimum age of 18 year & above AND
  • Completed the equivalent of Australian Year 11/12 or Certificate III or higher

English requirements

International students applying either off-shore or on-shore will require:

IELTS:

  • A minimum IELTS (General/Academic) test score of 5.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course

Results older than two (2) years are not acceptable   OR

PTE:

  • A minimum PTE (Academic) test score of 36 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course

Results older than two (2) years are not acceptable   OR

Cambridge English:

  • A minimum Cambridge English test score of 154 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course

Results older than two (2) years are not acceptable   OR

  • To provide evidence that they have studied in English for at least five (5) years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States   OR
  • To provide evidence that, within two (2) years of their application date, they have successfully completed in Australia, a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework   OR
  • Students who are on-shore (in Australia) at the time of application can undertake an internal Frontier Education Language (written & oral), Literacy and Numeracy test before the commencement of the main VET course

Career Opportunities

Possible job roles relevant to this qualification include:

  • Chef
  • Chef de partie
Course Structure

Students will need to complete the following units of competencies to attain the qualification.

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
  • SITHCCC003: Prepare and present sandwiches
  • SITHIND002: Source and use information on the hospitality industry
  • SITHKOP001: Clean kitchen premises and equipment
  • SITXCOM002: Show social and cultural sensitivity
  • SITXWHS001: Participate in safe work practices




SIT40516 Certificate IV in Commercial Cookery




CRICOS Course Code: 092689M

Duration: 23 Weeks (Requirement: MUST have completed SIT30816 – Certificate III in Commercial Cookery)

Campuses: Brisbane | Hobart | Cairns

Course Structure

Students will need to complete the following 8 units of competencies to attain the qualification (with 25 CT).

Course Units:
  • BSBDIV501: Manage diversity in the workplace
  • BSBSUS401: Implement and monitor environmentally sustainable work practices
  • SITHKOP004: Develop menus for special dietary requirements
  • SITXCOM005: Manage conflict
  • SITXFIN003: Manage finances within a budget
  • SITXHRM003: Lead and manage people
  • SITXMGT001: Monitor work operations
  • SITXWHS003: Implement and monitor work health and safety practices
Students will receive Credit Transfer for the following 25 units from Certificate III in Commercial Cookery:

*Students MUST provided certified transcript of Certificate III in Commercial Cookery to receive Credit Transfer and complete the Credit Transfer Application form

  • BSBSUS201: Participate in environmentally sustainable work practices
  • BSBWOR203: Work effectively with others
  • SITHCCC001: Use food preparation equipment
  • SITHCCC003: Prepare and present sandwiches
  • 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
  • SITHIND002: Source and use information on the hospitality industry
  • SITHKOP001: Clean kitchen premises and equipment
  • SITHKOP002: Plan and cost basic menus
  • SITHKOP005: Coordinate cooking operations
  • SITHPAT006: Produce desserts
  • SITXCOM002: Show social and cultural sensitivity
  • SITXFSA001: Use hygienic practices for food safety
  • SITXFSA002: Participate in safe food handling practices
  • SITXHRM001: Coach others in job skills
  • SITXINV002: Maintain the quality of perishable items
  • SITXWHS001: Participate in safe work practices

Study Option: On Campus

Course Tuition Fees: Please contact Frontier Education for the current course tuition fees.

Delivery Locations: Brisbane, Cairns & Hobart

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