Cert IV Commercial Cookery

Certificate IV in Commercial Cookery SIT40516

CRICOS code: 092931F

Duration: 78 Weeks

 

Entry requirements:

 

  • Must be 18years of age or over
  • Completed year 12(HSC or equivalent)
  • Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

 

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.

 

Possible job titles include: chef, chef de partie.

 

Students need to complete 33 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

UNIT CODE - UNIT TITLE

BSBCMM401 - Make a Presentation

BSBDIV501 - Manage diversity in the workplace

BSBSUS401 - Implement and monitor environmentally sustainable work practices

BSBWOR203 - Work effectively with others

HLTAID003 - Provide first aid

SITHCCC001 - Use food preparation equipment

SITXHRM002 - Roster Staff

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

SITHCCC017 - Handle and serve cheese

SITHCCC018 - Prepare food to meet special dietary requirements

SITHCCC019 - Produce cakes, pastries and breads

SITHCCC020 - Work effectively as a cook

SITXINV001 - Receive and store stock

SITHKOP002 - Plan and cost basic menus

SITHKOP004 - Develop menus for special dietary requirements

SITHKOP005 - Coordinate cooking operations

SITHPAT006 - Produce desserts

SITXWHS002 - Identify hazards, assess and control safety risks

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

 

 

Duration

This program will be delivered over a period of 78 weeks 20 hours per week by 71 teaching weeks and 7 weeks of holidays.

 

PLEASE NOTE: The course duration for DIC students who have successfully completed SIT30816 Certificate III in Commercial Cookery and wish to enrol in SIT40516 Certificate IV in Commercial Cookery is 26 weeks (20 weeks study and 6 weeks holidays).

 

Study Mode
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by college.

 

Work-based Training

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.

 

PLEASE NOTE: - No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Durban International College.

 

Assessment Methods
Assessment methods may include the following:

  • observations
  • case study
  • projects
  • assignments
  • presentations
  • role play
  • quiz
  • supervised assessment
  • practical observation
  • work based Training

 

Qualification
On successful completion of this course you will be awarded with Certificate IV in Commercial Cookery SIT30816 students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.

 

Pathways from the qualification

 

Study Pathways

After achieving the SIT40516 Certificate IV in Commercial Cookery, candidates may choose to undertake SIT50416 – Diploma of Hospitality Management or other relevant qualifications.

Employment Pathways

Possible job titles include:

  • chef
  • chef de partie

 

 

Course Fee
Tuition fee: - $20,000

Application fee: - $250 (Non-Refundable)
Resources: - $200 (Text books)

Student Kit: - $500 (Chef uniform and knife kit)

 

Total course cost: - $ 20,950

 

PLEASE NOTE: - The course fee for DIC students who have successfully completed SIT30816 Certificate III in Commercial Cookery and wish to enroll in SIT40516 Certificate IV in Commercial Cookery is $6000.

 

Overseas Student Health Cover $550 per Annum Approximately

Family Overseas Student Health Cover $5000 per Annum Approximately

 


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