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 as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops
90 weeks over 6 terms, including breaks and holidays.
Study Mode and Assessment Methods
This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.
Activities include: group discussions, case studies/scenarios, role plays, computer-based activities, research, presentations, project/activities and demonstrated application of skills
1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
Students may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. This program has units of competency which form part of the SIT30816 Certificate III in Commercial Cookery. Students who have completed SIT30816 Certificate III in Commercial Cookery or any other suitable qualification will be eligible to apply for credit transfer which may reduce the course duration and fees.
Students may choose to progress to higher qualifications after completing this qualification. Upon successful completion of this course, students may move to SIT050416 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality
Recognition of Prior Learning/Credit transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?
Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
There are 33 units in this qualification out of which 26 are core units and 7 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
This course is delivered in 2 stages as listed below:
Stage 1 is for 55 weeks and Stage 2 is between 26 and 30 weeks
This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.