RTO No: 45063   I   CRICOS No: 03559C

SIT40516 Certificate IV in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery
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 DESCRIPTION
Course Fees
Registration Fee
$500 (non-refundable)
Material Fee
$1,500
Tuition Fee
$12,800
Total Course Fees
$14,800
CRICOS CODE: 094022E
Course Duration
Delivery will occur over an 68 Week (55 weeks training and 13 weeks holiday break) period of full time study.
Where students successfully apply for credit and/or RPL the course duration will be shorten accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SPIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SPIC. A satisfactory outcome of PTR with authorised SPIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SPIC review applicants existing knowledge, skills, experience and qualifications. SPIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SPIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
Meet all Student Visa requirements, including:
- Year 12 academic education (or equivalent)
* Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here: Click here
LLN Requirements
The qualification has been analysed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Commercial Cookery ACSF Profile.
Students entering this qualification will have their LLN skills compared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enrol.
See the SPIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
Practical activities.
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English speaking country.
If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result.
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
chef
chef de partie.
Course Delivery
Face to face at our Gold Coast Campus – 20 hours per week of classroom based training sessions
8 hours of self study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.
Training product status: Superseded as of 18th October 2020. Students will be transitioned to the equivalent new qualification as soon as practicable prior to 18th April 2022 and students will be advised of the impacts in writing.
Units
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Make a presentation
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Manage conflict
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Manage diversity in the workplace
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Lead and manage people
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Monitor work operations
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Roster staff
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Control stock
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Manage finances within a budget
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Use hygienic practices for food safety
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Participate in safe food handling practices
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Use food preparation equipment
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Clean kitchen premises and equipment
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Maintain the quality of perishable items
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Prepare dishes using basic methods of cookery
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Prepare stocks, sauces and soups
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Prepare appetisers and salads
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Prepare food to meet special dietary requirements
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Prepare meat dishes
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Prepare poultry dishes
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Prepare vegetable, fruit, egg and farinaceous dishes
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Prepare seafood dishes
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Produce desserts
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Produce cakes, pastries and breads
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Work effectively as a cook (48 shifts)
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Coordinate cooking operations
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Participate in safe work practice
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Implement and monitor work health and safety practices
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Plan and cost basic menus
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Develop menus for special dietary requirements
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Provide first aid
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