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 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
Students are required to complete all of the following units:
| Number of units | 33 |
|---|---|
| Core units | 26 |
| Electives | 07 |
The indicated units * will require SITXFSA001 Use hygienic practices for food safety as pre requisite
Students wishing to apply for course credit must refer to Skills Recognition Policy.
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
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 |
Class room delivery
Online via Learning Management System
Industry work placement
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
| 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 |
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.
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.
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
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: 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: SYDNEY | BURWOOD | BRISBANE | GOLD COAST
