SIT40516 Certificate IV in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery


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Course Details
Qualification code & title SIT40516 Certificate IV in Commercial Cookery
CRICOS code 107779D
Qualification description 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.
Requirements To be awarded this qualification, competency must be demonstrated in

Total number of units = 33

  • 26 core units
  • 7 elective units
Learner characteristic and target group Target groups for the SIT40516 Certificate IV in Commercial Cookery are domestic and international students who are:

  • Seeking to pursue or further a career in Food and Hospitality industry.
  • Seeking to enter a new industry sector.
  • Seeking a pathway to higher education qualifications.
Delivery mode Face-to-Face as well as in the workplace
Delivery site This program is delivered at the Mid City College campus located at:

Suite 4, Level 3, 15 Moore Street, Canberra ACT 2601

The practical kitchen is located at:

14 Purdue Street, Belconnen ACT 2617

Course duration 78 weeks.

This qualification will be delivered over 60 weeks of training and assessment and a total 18 weeks of term breaks.

Entry requirements Students entering this course at Mid City College must meet the following entry requirements:

Age requirements

Students must be a minimum age of 18 years at the time of course commencement.

 

Academic Requirements

To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results OR Successful completion of an Australian qualification of AQF level 4. An educational achievement which is greater than any of these is also suitable.

 

English Language Requirements

To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, or Ireland.
  • Successfully completion of an English Placement test.
  • Completed a recognized ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Pathways 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 areas.
Possible job titles include:

  • chef
  • chef de partie

Potential employment options are in a range of hospitality industry areas. Students who complete this course may wish to continue their education into the SIT50416-Diploma of Hospitality Management.

Course credit Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
Units of Competency
Unit Code Unit Title Core/Elective
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
SITHKOP001 Clean kitchen premises and equipment Elective
SITXINV004 Control stock Elective
BSBCMM201 Communicate in the workplace Elective
BSBWOR203 Work effectively with others Elective
SITXCCS006 Provide Service to Customers Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
SITXINV001 Receive and store stock Elective
Work placement
This qualification requires the work placement of minimum of 48 complete food service periods (shifts) for SITHCCC020 Work effectively as a cook and a minimum of 12 complete service periods for SITHKOP005 Coordinate cooking operations.
Facilities and Equipment
The following facilities, equipment and resources will be used to deliver and assess this qualification:
  • Training rooms, including desks, chairs, whiteboard and overhead projector
  • Computers with Microsoft Office and access to the Internet.
  • Learning and assessment materials as outlined in this TAS.
Assessment
Assessment materials comprise of:
  • Assessor Marking Guide and Assessment Mapping
  • Student Assessment Tasks
  • Other Supporting Resources