Certificate IV in Commercial Cookery
- Provider:
- Wakefield International College (WIC)
- Course Code:
- SIT40516
- CRICOS Code:
- 0100194
- Qualification Level:
- Certificate
- Course Area:
- Food, Hospitality and Personal Services
- Duration:
- 84-Week
- Study Mode:
- Part Time,Full Time
- Location:
- South Australia (Adelaide South)
- Course Fee:
- $14,000 - $17,000 Per Semester
- Delivery Mode:
- On Campus,Online Delivery,Blended Delivery
- Target:
- Domestic,International
Course Overview
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Year 12 or equivalent |
| Minimum Age to Apply | 18+ Years |
| Language Requirement | |
| IELTS Score (Minimum) | 5.5 or Higher |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Use Hygienic Practices for Food Safety is achieved | Core | |
| Participate in safe food handling practices | Core | |
| Implement and monitor work health and safety practices | Core | |
| Implement and monitor environmentally sustainable work practices | Core | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Work effectively as a coodk | Core | |
| Monitor word operations | Core | |
| Manage diversity in the workplace | Core | |
| Use food preparation equipment | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare seafood dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare poultry dishes | Core | |
| Maintain the quality of perishable items | Core | |
| Produce cakes, pastries and breads | Core | |
| Produce desserts | Core | |
| Coordinate cooking operations | Core | |
| Coach others in job skills | Core | |
| Lead and manage people | Core | |
| Manage Conflict | Core | |
| Manage finances within a budget | Core | |
| Participate in safe work practices | Elective | |
| Participate in environmentally sustainable work practices | Elective | |
| Work effectively with others | Elective | |
| Clean kitchen premises and equipment | Elective | |
| Source and use information on the hospitality industry | Elective | |
| Prepare and present sandwiches | Elective | |
| Prepare and monitor budgets | Elective |
Career Opportunities
- Chef
- Chef de partie
- Sous Chef
- Commis Chef
- Demi Chef
Internship or Work Placement
All students undertaking this course are required to undertake work placement as part of this course. Work placement provides the student with the opportunity to put into practice the skills and knowledge learned in the classroom. Before undertaking work placement all students may be required to undertake National Police check depending upon the organisation's requirements where they are undertaking the work placement. Additional information on work placement and work placement requirements are outlined at student orientation and can also be found in the student handbook which available on our website http://wic.sa.edu.au/wp-content/uploads/2020/06/WIC-STUDENT-HANDBOOK.pdf
For all Hospitality Courses up to 48 shifts required to take place as part of a work placement program with our commercial cookery consortium of restaurants arranged by our hosts for the following qualification.
SIT40516 Certificate IV in Commercial Cookery
Accreditation
| Accreditation Name | Accreditation Type | Period Start | Period End |
|---|---|---|---|
| Commonwealth Register of Institutions and Courses for Overseas Students | Recognised by Recognition body | 14/04/2021 | |
| Australian Skills Quality Authority - ASQA | Recognised by Recognition body | 14/04/2021 |
