SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code: 095291J

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Course Details

Course Sector: VET
Duration (weeks): 78 (Includes 12 weeks of holidays)

Entry Requirements

SIT Tourism, Travel and Hospitality Training Package does not specify any entry requirements for this qualification.

Academic Entry Requirements :
• Students must be 18 years of age
• Completion of year 10 or equivalent, if applicable

English Requirements
IELTS overall score of 5.5 or equivalent, if applicable (test results must be no more than 2 years old)

Fee Schedule

Course Fee For Onshore
Overseas Students
For Offshore
Overseas Students
Tuition Fee AU$12795 AU$12795
Enrolment Fee AU$395 AU$395
Course Material Fee AU$800 AU$800
Total Course Fee AU$13990 AU$13990

If you think you may be eligible to apply for credit transfer because of previous studies or RPL because of your previous work, study and life experiences, please contact the Institute to discuss.

Assessment:

Assessment for this qualification includes underpinning knowledge questions, work based projects and third party reports. It is also basedon completion of assignments, practical tests and/or examinations for each unit.

Pathways from this Qualification and Career Opportunities

Once students have completed the SIT40516 Certificate IV in Commercial Cookery, they will be able to seek employment as a chef or chef de partie
or undertake further studies in Diploma of Hospitality Management.

Qualification Outline: SIT50416 Diploma of Hospitality Management

Code Title Core / Elective
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHCCCOOl Use food preparation equipment Core
SITHCCCOOS 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
SITHKOPOOS Coordinate cooking operations Core
SITHPAT006 Produce desserts Core
SITXCOMOOS Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSAOOl Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRMOOl Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGTOOl Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC015 Produce and serve food for buffets Elective
SITXINV004 Control Stock Elective
SITHCCC017 Handle and serve cheese Elective
SITXHRM002 Roster staff Elective
SITXINV001 Receive and store stock Elective
SITXCCS006 Provide service to customers Elective
SITXCCS007 Enhance customer service experiences Elective