Notice

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

Purpose

This qualification 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 this
qualification 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 this qualification 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

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

CodeUnit titleType
BSBDIV501Manage diversity in the workplaceCore
BSBSUS401Implement and monitor environmentally sustainable work practicesCore
SITHCCC001Use food preparation equipmentCore
SITHCCC005Prepare dishes using basic methods of cookeryCore
SITHCCC006Prepare appetisers and saladsCore
SITHCCC007Prepare stocks, sauces and soupsCore
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCore
SITHCCC012Prepare poultry dishesCore
SITHCCC013Prepare seafood dishesCore
SITHCCC014Prepare meat dishesCore
SITHCCC018Prepare food to meet special dietary requirementsCore
SITHCCC019Produce cakes, pastries and breadsCore
SITHCCC020Work effectively as a cookCore
SITHKOP002Plan and cost basic menusCore
SITHKOP004Develop menus for special dietary requirementsCore
SITHKOP005Coordinate cooking operationsCore
SITHPAT006Produce dessertsCore
SITXCOM005Manage conflictCore
SITXFIN003Manage finances within a budgetCore
SITXFSA001Use hygienic practices for food safetyCore
SITXFSA002Participate in safe food handling practicesCore
SITXHRM001Coach others in job skillsCore
SITXHRM003Lead and manage peopleCore
SITXINV002Maintain the quality of perishable itemsCore
SITXMGT001Monitor work operationsCore
SITXWHS003Implement and monitor work health and safety practicesCore
SITHIND002Source and use information on the hospitalityElective
BSBWOR203Work effectively with othersElective
BSBSUS201Participate in environmentally sustainable work practicesElective
SITXWHS001Participate in safe work practicesElective
SITXINV001Receive and store stockElective
SITHKOP001Clean kitchen premises and equipmentElective
SITHCCC003Prepare and present sandwichesElective

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.