BE REWARDED

SIT40516 – Certificate IV
in Commercial Cookery

BE REWARDED

SIT40516 Certificate IV
in Commercial Cookery

SIT40516 – Certificate IV in Commercial Cookery

On successful completion of the course, students will receive SIT40516 Certificate IV in Commercial Cookery.
The outcome of this course is to guide students to become competent in a kitchen operation. The course outlines the skill required for preparing, cooking and presenting food. It focuses on each of the different categories of food cooking methods and practical skills.   The course also provides the knowledge to understand and practice hygiene and safety issues that are required in a professional operation.
Employment Pathways
Employment pathways are available to students who complete this qualification:
To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

Course Information

COURSE DETAILS

- Course Name: SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
- CRICOS Code: 0101093
- Delivery Mode:Face to Face (include 32.5% online component)
                              Online /Distance
- Course Duration:78 weeks total Duration
                                  39 weeks tuition delivery
                                  19 weeks (380 hours) work placement

- Volume of Learning: 780 hours of supervised instructions including online tasks/activities
                                         380 hours of work placement
                                         10 hours a week of individual studies as an average

- Tuition: $ 21,000.00
-Material Fee including chef uniform and toolkit: $ 1150.00
-Non-Refundable Enrolment Fee: $250.00

 

COURSE STRUCTURE

Students are required to complete all of the following units:

    Number of units33
    Core units26
    Electives07
PRE-REQUISITES

The indicated units * will require SITXFSA001 Use hygienic practices for food safety as pre requisite

 

COURSE CREDIT

Students wishing to apply for course credit must refer to Skills Recognition Policy.

 

COURSE OUTCOMES

On successful completion of the course, students will receive SIT40516 Certificate IV in Commercial Cookery.

The outcome of this course is to guide students to become competent in a kitchen operation. The course outlines the skill required for preparing, cooking and presenting food. It focuses on each of the different categories of food cooking methods and practical skills. The course also provides the knowledge to understand and practice hygiene and safety issues that are required in a professional operation.

Employment Pathways

Employment pathways are available to students who complete this qualification:

To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

 

COURSE CONTENT

Students are required to complete all of the following units:

Unit CodeUnit TitleCore/Elective
SITXHRM003Lead and manage peopleC
BSBDIV501Manage diversity in the workplaceC
SITXHRM001Coach others in job skillsC
SITXCOM005Manage conflictC
BSBSUS401Implement and monitor environmentally sustainable work practicesC
SITXWHS003Implement and monitor work health and safety practicesC
SITXFIN003Manage finances within a budgetC
SITXFSA001Use hygienic practices for food safetyC
SITXFSA002Participate in safe food handling practicesC
SITHKOP002Plan and cost basic menusC
SITHCCC001Use food preparation equipment *C
SITHCCC005Prepare dishes using basic methods of cookery *C
SITHCCC006Prepare appetisers and salads *C
SITHCCC007Prepare stocks, sauces and soups *C
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes *C
SITHCCC012Prepare poultry dishes *C
SITHCCC013Prepare seafood dishes *C
SITXINV002Maintain the quality of perishable items *C
SITHCCC014Prepare meat dishes *C
SITHKOP004Develop menus for special dietary requirementsC
SITHCCC018Prepare food to meet special dietary requirements *C
SITHCCC019Produce cakes, pastries and breads *C
SITHPAT006Produce desserts *C
SITXMGT001Monitor work operationsC
SITHCCC020Work effectively as a cook *C
SITHKOP005Coordinate cooking operations *C
SITXHRM006Monitor staff performanceE
SITXFIN005Manage physical assetsE
SITXHRM004Recruit, select and induct staffE
SITXMGT002Establish and conduct business relationshipsE
SITXGLC001Research and comply with regulatory requirementsE
SITXWHS004Establish and maintain a work health and safety systemE
SITXINV001Receive and store stockE
CLASSES / WORKPLACE VISITS / ONLINE COMPONENTS

Class room delivery

Online via Learning Management System

Industry work placement

 

ADDITIONAL SUPPORT

The following learning support will be available to learners:

- Access to well qualified and experienced trainers from multicultural backgrounds.
- Additional support for students with language barriers from the ELICOS arm of SSBT. The following processes will be applied for students considered to be ”at risk”:

Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –http://www.ssbt.nsw.edu.au

 

TRAINING ARRANGEMENTS
Theory Class Rooms AddressCommercial Training Kitchens Address

Level 4

388 Queen Street,

Brisbane, QLD 4000

Unit 5B,

451 Fairfield road

Yeronga, QLD, 4104

Level 2

600 George Street

Sydney, NSW 2000

Level 4

11-15 Deane Street,

Burwood, NSW 2134

Clarence House

454 Burwood Road,

Belmore NSW 2192

ASSESSMENT ARRANGEMENTS

Evidence gathering technique used for this course:

               •   Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.

 

PLACEMENT REQUIREMENTS

All students enrolled in this course must undertake 300 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

 

EDUCATION PATHWAYS

The further study pathways available to learners who undertake this qualification include:

                    • After achieving SIT40516 – Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management available at SSBT

 

ENTRY REQUIREMENTS

All students entering this course must have completed Year 10 or equivalent qualification.

Overseas students must demonstrate English language proficiency of IELTS 5.5 or equivalent.

Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.

Student must possess & bring their own laptop/notebook to class fully charged.

Overseas students can only enroll face to face 20 hours per week.

Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.

 

PROVIDER / CONTACT / DELIVERY LOCATIONS

Provider: SYDNEY SCHOOL OF BUSINESS AND TECHNOLOGY PTY LTD

CRICOS Provider Code: 02140E | ABN: 32094385618 | RTO No: 90438

Tel: 1800 31 81 81 | Email: info@ssbt.edu.au

Course Offered at: BURWOOD | BRISBANE | GOLD COAST

 

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