SIT40516 Certificate IV in Commercial Cookery

(CRICOS Course Code 095906E)

Course overview

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.

COURSE CONTENT

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

Certification

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.

Career opportunities

Sous Chef
Breakfast Chef
Chef de Partie
Commis Chef
Demi Chef

Entry requirements

There are no entry requirement into this qualification, however to study this course at SBTA, the students must:

be 18 years and over

Academic (Preferred)

Have satisfactorily completed Australian Year 12 or overseas equivalent school qualifications

English

Minimum score of IELTS 5.5 or equivalent; or
an English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.

Course Duration

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

Study Mode

Minimum of 20 hours per week (includes face to face and work placement).

Course Location

Theory Subjects	Practical in a commercial kitchen
Levels 2 and 6, 401 Sussex Street	81A Foveaux Street
SYDNEY NSW 2000	SURREY HILLS NSW 2010

Pathway Information

After achieving the qualification, students can progress to study SIT50416 Diploma of Hospitality Management.

Course Fees

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)


Day	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.

INTAKE DATES

4 February 2019

23 April 2019

15 July 2019

7 October 2019

Third Parties

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.