SIT40413 – Certificate IV in Commercial Cookery
DESCRIPTION
This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook. Students will learn a broad range of culinary skills designed for working successfully in commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations. The areas covered in this course develop an understanding of the various business streams within the Hospitality Industry, working in a team, communication and interpersonal skills, marketing and selling skills, business operational skills, menu and wage costing.
Qualification Recognition: This qualification is based on the principles, guidelines and standards set by the Australian Qualifications Framework (AQF) and has national recognition.
Study Mode: Classroom Based, Apprenticeship and School Based Apprenticeship
Duration: 1 year full-time classroom-based or up to 3 years apprenticeship
ENTRY REQUIREMENTS
Age Requirement
All international students must be at least 18 years of age or above at the time of the course commencement to study at the RTO.
English Language Requirements
International students, applying either off-shore or on-shore will require:
- Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with an ELICOS course (up to 30 weeks) to be taken before the main VET course.
Results older than two years are not acceptable.
OR - Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
OR - Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
OR - For levels 1 and 2 students only, successful completion of the RTO’s Language and Numeracy Test conducted on the RTO’s campus (for onshore international students ONLY.)
Please Note: The RTO will also accept equivalent test results from the following specified English language tests – TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT.
Academic Requirements
International students applying either off-shore or on-shore must meet a minimum academic requirement to get admission to the RTO courses. The table below summarises the academic entry requirements. Please refer to information on individual courses for course specific requirements.
| Level of Study | Academic Requirements |
| Certificate II & III | Satisfactory completion of the equivalent of Australian Year 11 or higher |
| Certificate IV | Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher |
| Diploma* | Satisfactory completion of the equivalent of Australian Year 11 or Certificate IV or higher |
| Advanced Diploma | Satisfactory completion of the equivalent of Australian Year 11 or Diploma or higher |
Certificate IV in Commercial Cookery comprises of 33 units: 27 core units and 6 elective units.
Core Units
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations
SITHPAT306 Produce desserts
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
Elective Units
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
SITHCCC304 Produce and serve food for buffets
SITHKOP101 Clean kitchen premises and equipment
SITXCCS401 Enhance the customer service experience
SITXWHS101 Participate in safe work practices
Fees: $18,000