Certificate iv Commercial Cookery Courses Brisbane, Australia

SIT40516 Certificate IV in Commercial Cookery

  • VET National Code: SIT40516
  • CRICOS Course Code: 094094D
  • Course Duration: 60 weeks
  • Tuition Fees: AUD 11500.00
  • Enrolment Fees: AUD 200.00
  • Resources Fees: AUD 800.00
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Course Description

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges. 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.

Entry Requirements

International Students

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age

English Requirements:
It is essential that international students must exhibit a strong command of the English language.
Undertaken one of the following English Language Tests and met the minimum score:

  • International English Language Testing System (IELTS) with a minimum score of 5.5.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 46 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 162 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.
  • Completed (within the past 2 years) in Australia in English: substantial component of AQF level 4 or higher, or

if the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Vocational Careers Institute (VCI).
The student’s Education Agent can manage the English Proficiency Exam on behalf of VCI.
Australian Permanent Residents

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR be a mature age.

LLN Requirement:

  • Students need to demonstrate that they have a proficiency in English and a basic understanding of Maths. For students who cannot supply documented proof on their academic and English language proficiency, they will be required to sit a Language, Literacy and Numeracy (LLN) Test prior to a place being offered in the course.

Study Pathway 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.

Assessment

  • Observation of the learner performing / demonstrating practical tasks
  • Practical training and assessment is completed in commercial kitchens, including Vocational Careers Institute Commercial kitchen
  • Written and oral questions
  • Written reports
  • Project
  • Work-based training

Course Structure

In order to gain the certificate, 33 units must be completed for this qualification

Code Title Core/Elective
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 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, eggs 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 requiremenmts 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
SITHKOP005 Coordinate cooking operations Core
SITHPAT006 Produce desserts Core
SITXCOM005 Manage Conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHCCC016 Produce pates and terrines Elective
SITHCCC017 Handle and serve cheese Elective
SITXCCS006 Provide service to customers Elective
SITXCCS007 Enhance customer service experiences Elective
SITHKOP001 Clean kitchen premises and equipment Elective

Recognition of Prior Learning (RPL)

RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact VCI prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.

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