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.