Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
0101973
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
New South Wales (Burwood)
Course Fee:
$18,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per year
Course Overview
The Certificate IV in Commercial Cookery 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 Structure
SIT40516 Certificate IV in Commercial Cookery contains 33 units of competency as follows:
- 26 core units
- 7 elective units
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Minimum completion of Australian Year 11 secondary school education equivalent or above. This requirement will vary by country of origin and information is provided on the SIC website and SIC marketing materials. |
| Language Requirement | |
|---|---|
| English Language Requirements | Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre. Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirements. |
| IELTS Score (Minimum) | Academic IELTS 5.5 overall, no less than 5.0 in each band |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage diversity in the workplace | Core | |
| Create and use spreadsheets | Elective | |
| Create and use databases | Elective | |
| Design and produce business documents | Elective | |
| Participate in environmentally sustainable work practices | Elective | |
| Implement and monitor environmentally sustainable work practices | Core | |
| Work effectively with others | Elective | |
| Participate in safe work practices | Core | |
| Implement and monitor work health and safety practices | Core | |
| Use food preparation equipment | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare seafood dishes | Core | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Use food preparation equipment | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare seafood dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Produce cakes, pastries and breads | Core | |
| Work effectively as a cook | Core | |
| Clean kitchen premises and equipment | Elective | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Coordinate cooking operations | Core | |
| Produce desserts | Core | |
| Manage conflict | Core | |
| Manage finances within a budget | Core | |
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Coach others in job skills | Core | |
| Lead and manage people | Core | |
| Maintain the quality of perishable items | Core | |
| Monitor work operations | Core |
Career Opportunities
Occupational titles suited to our choice of electives may include:
- Saute chef
- Roast chef
- Vegetable chef
- Sous chef
- Grill chef
- Pantry chef
- Fish chef
- Fry chef
- Pastry chef
Internship or Work Placement
SITHCCC020 Work effectively as a cook – 200 hours timetabled. Completion of 48 service periods SITHKOP005 Coordinate cooking operations – Up to 100 hours timetabled. A minimum of (12) twelve complete service periods (shifts).