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

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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 units 33
    Core units 26
    Electives 07
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 Code Unit Title Core/Elective
SITXHRM003 Lead and manage people C
BSBDIV501 Manage diversity in the workplace C
SITXHRM001 Coach others in job skills C
SITXCOM005 Manage conflict C
BSBSUS401 Implement and monitor environmentally sustainable work practices C
SITXWHS003 Implement and monitor work health and safety practices C
SITXFIN003 Manage finances within a budget C
SITXFSA001 Use hygienic practices for food safety C
SITXFSA002 Participate in safe food handling practices C
SITHKOP002 Plan and cost basic menus C
SITHCCC001 Use food preparation equipment * C
SITHCCC005 Prepare dishes using basic methods of cookery * C
SITHCCC006 Prepare appetisers and salads * C
SITHCCC007 Prepare stocks, sauces and soups * C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes * C
SITHCCC012 Prepare poultry dishes * C
SITHCCC013 Prepare seafood dishes * C
SITXINV002 Maintain the quality of perishable items * C
SITHCCC014 Prepare meat dishes * C
SITHKOP004 Develop menus for special dietary requirements C
SITHCCC018 Prepare food to meet special dietary requirements * C
SITHCCC019 Produce cakes, pastries and breads * C
SITHPAT006 Produce desserts * C
SITXMGT001 Monitor work operations C
SITHCCC020 Work effectively as a cook * C
SITHKOP005 Coordinate cooking operations * C
SITXHRM006 Monitor staff performance E
SITXFIN005 Manage physical assets E
SITXHRM004 Recruit, select and induct staff E
SITXMGT002 Establish and conduct business relationships E
SITXGLC001 Research and comply with regulatory requirements E
SITXWHS004 Establish and maintain a work health and safety system E
SITXINV001 Receive and store stock E
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 Address Commercial 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.

 

HOW TO ENROL / APPLY

Complete the online application form available on https://www.ssbt.edu.au/enrolment/

 

CONTACT DETAILS

Sydney School of Business and Technology (SSBT) Pty. Ltd.

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

Level 4, 11-15 Deane Street, Burwood NSW 2134 Australia

Tel +61-2-9249 7800 | Fax +61-2-9299 9864

 

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