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Certificate IV in Commercial Cookery

Provider:
Australian National Institute of Business and Technology
Course Code:
C4HCC_SIT40516
CRICOS Code:
096072A
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
18-Month
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, October
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Course Overview

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.

Course Structure

The SIT40516 Certificate IV in Commercial Cookery qualification is made up of 35 units of competency. These consist of 26 core units and 9 elective units:

CORE

  1. BSBDIV501 Manage diversity in the workplace
  2. BSBSUS401 Implement and monitor environmentally sustainable work practices
  3. SITHCCC001 Use food preparation equipment
  4. SITHCCC005 Prepare dishes using basic methods of cookery
  5. SITHCCC006 Prepare appetisers and salads
  6. SITHCCC007 Prepare stocks, sauces and soups
  7. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  8. SITHCCC012 Prepare poultry dishes
  9. SITHCCC013 Prepare seafood dishes
  10. SITHCCC014 Prepare meat dishes
  11. SITHCCC018 Prepare food to meet special dietary requirements
  12. SITHCCC019 Produce cakes, pastries and breads
  13. SITHCCC020 Work effectively as a cook (HOLISTIC UNIT - WBT)
  14. SITHKOP002 Plan and cost basic menus
  15. SITHKOP004 Develop menus for special dietary requirements
  16. SITHKOP005 Coordinate cooking operations (HOLISTIC UNIT - WBT)
  17. SITHPAT006 Produce desserts
  18. SITXCOM005 Manage conflict
  19. SITXFIN003 Manage finances within a budget
  20. SITXFSA001 Use hygienic practices for food safety
  21. SITXFSA002 Participate in safe food handling practices
  22. SITXHRM001 Coach others in job skills
  23. SITXHRM003 Lead and manage people
  24. SITXINV002 Maintain the quality of perishable items
  25. SITXMGT001 Monitor work operations
  26. SITXWHS003 Implement and monitor work health and safety practices

ELECTIVES

  1. SITHCCC016 Produce pate and terrines
  2. SITHKOP001 Clean kitchen premises and equipment
  3. SITXWHS001 Participate in safe work practices
  4. BSBWOR203 Work effectively with others
  5. SITHIND001 Use hygienic practices for hospitality service
  6. BEBSUS201 Participate in environmentally sustainable work practices
  7. HLTAID003 Provide first aid
  8. SITHFAB005 Prepare and serve espresso coffee
  9. SITHFAB002 Provide responsible service of alcohol

ANIBT may change the elective units based on industry, student needs and trainer availability.

Entry Requirement

Admission Requirements
Academic Entry Requirements
There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.

For International Students
Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.

The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.
Language Requirement
IELTS Score (Minimum)
Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.

All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.

If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.

Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:

The student has completed 1-year study which is taught in English
The student has successfully completed ELICOS course and the level is equivalent to IELTS 5.5
The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
agents (does not apply to offshore direct-application).

Career Opportunities

Individuals with this qualification may have titles including chef or chef de partie and are able to perform roles such as:

  • Supervising a satellite kitchen in a large hotel
  • Supervising a kitchen in a catering operation
  • Supervising a small restaurant kitchen

Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:

  • Restaurants
  • Hotels
  • Catering operations
  • Clubs
  • Pubs
  • Cafes
  • Cafeterias
  • Coffee shops

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