SIT40516 Certificate IV Commercial Cookery (CRICOS 091245C)
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 various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include: Chef, Chef de partie
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate.
This course can be studied 15 hours face to face and 5 hours online/distance per week.
Offered over 2 days per week to enable you more flexibility.
Course duration is 17 months, full-time study (includes 64 teaching weeks & 6 weeks Holidays depending on the date you commence your study). This course has 4 study periods of 15 weeks each approximately. As this training is competency based, completion dates can vary from student to student however cannot exceed the nominal duration.
Can I apply?
Year 10 or equivalent with sound achievement in Maths and English (IELTS Score 5.5 or above). Should you not meet the IELTS score of 5.5 you must undertake a minimum of 6 months English Language Studies at OCT or another reputable English college.
Minimum age of 18 years at time of enrolment.
What qualifications will I receive?
On successful completion of the course you will be awarded the Certificate IV in Commercial Cookery. As part of the Australian Qualifications Framework this program is nationally recognised.
What opportunities for further studies will I have?
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50313 Diploma of Hospitality.
Option 1: Workplace Based
Our Trainer Assessor will conduct all teaching and assessment at your place of work, this is available to both Appreciates and Full Fee students. Please note: If your workplace doesn’t have the required scope of work for a particular unit of competency we can conduct the training and assessment at our campus.
Option 2: Classroom Training
All your learning and assessment for each of the units is delivered in a classroom environment with other students (classroom training requires a minimum of 5 students).
Option 3: Recognition of Prior Learning (RPL)
If you’ve had lots of experience in this industry (or similar), you may be eligible for RPL.
Recognition of Prior Learning means that you don’t require the training but rather you need to be assessed on each unit. You will need to draw on all of your past experiences so that you can demonstrate that you have already acquired the knowledge and skills.
What will I study – Course Outline
To complete a Certificate IV in Commercial Cookery (SIT40516) you must complete successfully 33 units; 27 core and 6 electives as outlined below.
|Code||Unit of Competence||Core/Elective|
|BSBDIV501||Manage diversity in the workplace||C|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||C|
|SITHCCC001||Use food preparation equipment||C|
|SITHCCC005||Prepare dishes using basic methods of cookery||C|
|SITHCCC006||Produce appetisers and salads||C|
|SITHCCC007||Produce stocks, sauces and soups||C|
|SITHCCC008||Produce vegetable, fruit, egg and farinaceous dishes||C|
|SITHCCC012||Produce poultry dishes||C|
|SITHCCC013||Produce seafood dishes||C|
|SITHCCC014||Produce meat dishes||C|
|SITHCCC018||Prepare food to meet special dietary requirements||C|
|SITHCCC019||Produce cakes, pastries and breads||C|
|SITHCCC020||Work effectively as a cook||C|
|SITHKOP002||Plan and cost basic menus||C|
|SITXFSA001||Use hygienic practices for food safety||C|
|SITXFSA002||Participate in safe food handling practices||C|
|SITXHRM001||Coach others in job skills||C|
|SITHKOP004||Develop menus for special dietary requirements||C|
|SITHKOP005||Coordinate cooking operations||C|
|SITXFIN003||Manage finances within a budget||C|
|SITXHRM003||Lead and manage people||C|
|SITXINV002||Maintain the quality of perishable supplies||C|
|SITXMGT001||Monitor work operations||C|
|SITXWHS003||Implement and monitor work health and safety practices||C|
|SITHIND002||Source and use information on the hospitality industry||E|
|SITXCCS006||Provide service to customers||E|
|SITXCCS007||Enhance customer service experiences||E|
|SITXINV001||Receive and store stock||E|