SIT40516 Certificate IV In Commercial Cookery

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

Purpose

Certificate IV in Commercial Cookery reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate
independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Course Cost

Tuition Fee $21,000

Course CRICOS Code

0101524

Course Duration

78 Weeks

Course Key Information

Delivery Method:	Face to face at level 5, 85 Queen Street, Melbourne VIC 3000 and 97 Smith St, Fitzroy, Victoria 3065 (Training Kitchen) At Ridge International College, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.
Course Duration:	78 Weeks (including 60 scheduled tuition weeks and up to 18 weeks of holidays) Weekly student contact hours: 20 hours
Education Pathways:	The further study pathways available to students who undertake Certificate IV in Commercial Cookery include: SIT 50416 Diploma of Hospitality Management SIT 60316 Advanced Diploma of Hospitality Management
Career Outcomes:	Prospective careers in hospitality include a cook and/or trainee chef in the following establishments: Head chef Catering manager Chef de Partie Sous chef
Pre-requisites:	There are no pre-requisites for Certificate IV in Commercial Cookery or any of the units of competency contained within it.
Admission Requirements:	All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of Education. Entry into this course requires an IELTS band score of 5.5 or in line with Department of Home Affairs (DHA) regulations. Learning (ACSF Level 3, reading (ACSF Level 3), writing (ACSF Level 3), oral communication (ACSF Level 4), and numeracy (ACSF Level 3) are desirable to participate in this course. Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification. You will be required to complete a Pre-Training Review to determine your suitability for this qualification. Completing a Language, Literacy, and Numeracy (LLN) assessment.
Other Costs:	Application Fee: $200 (non-refundable) Resource Fee: $1,100 (non-refundable)

Course Structure for Certificate IV in Commercial Cookery

The SIT40516 Certificate IV in Commercial Cookery requires the completion of 33 units (including 26 core units and 7 electives).

Code	Unit title	Type
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 breads	Core
SITHCCC020	Work effectively as a cook	Core
SITHKOP002	Plan and cost basic menus	Core
SITHKOP004	Develop menus for special dietary requirements	Core
SITHKOP005	Coordinate cooking operations	Core
SITHPAT006	Produce desserts	Core
SITXCOM005	Manage 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
SITXHRM001	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
SITHIND002	Source and use information on the hospitality	Elective
BSBWOR203	Work effectively with others	Elective
BSBSUS201	Participate in environmentally sustainable work practices	Elective
SITXWHS001	Participate in safe work practices	Elective
SITXINV001	Receive and store stock	Elective
SITHKOP001	Clean kitchen premises and equipment	Elective
SITHCCC003	Prepare and present sandwiches	Elective

Work Placement

The students are required to undertake at least 192 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

Delivery Arrangements

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Assessment Methods

Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

Written/Oral questions
Practical Demonstration
Written Assignment
Case studies and project tasks
Roleplay and class activities

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

RPL/Credit Transfer

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.

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