Study at SBTA & SELA
(CRICOS Course Code 095906E)
Take the next step and begin a career in supervisory or team leading role in the kitchen. You will gain an in-depth understanding of kitchen management, finance management, team management and work health and safety practices to enable you to take a leadership role within a commercial cookery environment.
The SIT40516 Certificate IV in Commercial Cookery course requires the completion of 33 units which includes 27 core plus 7 electives listed below.
|BSBDIV501 Manage diversity in the workplace||Core|
|BSBSUS401 Implement and monitor environmentally sustainable work practices||Core|
|SITHCCC001 Use food preparation equipment*||Core|
|SITHCCC005 Prepare dishes using basic methods of cookery *||Core|
|SITHCCC006 Prepare appetisers and salads*||Core|
|SITHCCC007 Prepare stocks, sauces and soups *||Core|
|SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*||Core|
|SITHCCC012 Prepare poultry dishes *||Core|
|SITHCCC013 Prepare seafood dishes*||Core|
|SITHCCC014 Prepare meat dishes*||Core|
|SITHCCC018 Prepare food to meet special dietary requirements*||Core|
|SITHCCC019 Produce cakes, pastries and bread*||Core|
|SITHCCC020 Work effectively as a cook*
(Students must be able to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover breakfast, dinner, lunch and special function)
|SITHKOP002 Plan and cost basic menus||Core|
|SITHKOP004 Develop menus for special dietary requirements||Core|
|SITHKOP005 Coordinate cooking operations*
( Students must demonstrate the ability to supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of12 complete services periods (shifts)
|SITHPAT006 Produce desserts*||Core|
|SITXCOM005 Mange conflict||Core|
|SITXFIN003 Manage finances within a budget||Core|
|SITXFSA001 Use hygienic practices for food safety||Core|
|SITXFSA002 Participate in safe food handling practices||Core|
|SITXHMR001 Coach others in job skills||Core|
|SITXHRM003 Lead and manage people||Core|
|SITXINV002 Maintain the quality of perishable items*||Core|
|SITXMGT001 Monitor work operations||Core|
|SITXWHS003 Implement and monitor work health and safety practices||Core|
|BSBITU202 Create and use spreadsheets||Elective|
|SITXWHS001 Participate in safe work practices||Elective|
|BSBSUS201Participate in environmentally sustainable work practices||Elective|
|BSBWOR203 Work effectively with others||Elective|
|SITHKOP001 Clean kitchen premises and equipment*||Elective|
|SITXINV001 Receive and store stock||Elective|
|BSBCMM201 Communicate in the workplace||Elective|
Students who successfully complete this course will be issued with the AQF (Australian Qualifications Framework) SIT40515 Certificate IV in Commercial Cookery qualification. Students who partially complete this course (a minimum of one unit of competency) will be issued with a Statement of Attainment from SIT40516 Certificate IV in Commercial Cookery qualification for the unit/s of competency successfully completed.
- Sous Chef
- Breakfast Chef
- Chef de Partie
- Commis Chef
- Demi Chef
There are no entry requirement into this qualification, however to study this course at SBTA, the students must:
- be 18 years and over
- Have satisfactorily completed Australian Year 12 or overseas equivalent school qualifications
- Minimum score of IELTS 5.5 or equivalent; or
- an English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
This course is delivered over 78 weeks (1.5 years) as follows:
38 weeks face to face learning
16 weeks work placement
24 weeks holiday breaks
Minimum of 20 hours per week (includes face to face and work placement).
|Theory Subjects||Practical in a commercial kitchen|
|Levels 2 and 6, 401 Sussex Street||81A Foveaux Street|
|SYDNEY NSW 2000||SURREY HILLS NSW 2010|
After achieving the qualification, students can progress to study SIT50416 Diploma of Hospitality Management.
Course fees for this qualification is $21,000 which is made up as follows:
- Term fee: $3,500 x 6 terms
- Total course fee: $21,000
- Enrolment fee: Student Visa $250 (Other visas $100)
- Materials fee: $280
- Uniforms/tool kit: $990
Timetable (shift options)
|8.30 am – 4.30 pm|
Work placement information
This course includes work placement where students will be required to complete 60 service period of work placement to demonstrate that they can transfer the skills they have learnt back into an actual restaurant setting. The 60 hours are made up as follows:
- The students need to demonstrate that they can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch and dinner and special functions for the unit SITHCCC020 Work effectively as a cook.
- Students must also demonstrate they can supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods (shifts) which includes the development of kitchen workflow schedules, mise en place lists, food preparation lists and calculate and order foods supplies for the unit SITHKOP005 Coordinate cooking operations.
4 February 2019
23 April 2019
15 July 2019
7 October 2019
SBTA has a range of agreements with Third Party Organisations providing recruitment services on its behalf. Please note that all training, assessment, support services, issuing of AQF certificate and any other support services are provided by SBTA.
For more information see our course information guide.