SIT40516 Certificate IV in Commercial Cookery

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COURSE INFORMATION

START DATE

Enrol anytime

DURATION

78 Weeks

MODE

On campus

UNITS

33 units

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.

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.

Possible job titles include:

  • chef
  • chef de partie.

Licensing/Regulatory Information 

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Excel College Australia has the following entry requirements:

You must:

  • Be at least 18 years of age and have completed the equivalent of Year 12.
  • Participate in a course entry interview to determine suitability for the course and student needs.
  • Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English speaking country; or
  • Completed at least 6 months of a Certificate III level course in an Australian RTO; or
  • Successful completion of an English Placement Test.

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment . There is also 18 weeks of holidays in total with holidays between 2 – 4 weeks as per the course timetable which will be provided to you.

Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles.  Additionally, workplace practices and environments are simulated and used to conduct skills based assessments in accordance with unit requirements.

This course will be delivered face-to-face in a classroom-based setting which includes the simulation of workplace based environment.

The course is delivered at:

  • Levels 1B/C and 3C, 40 Raymond Street Bankstown NSW 2200

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.excelcollegeaustralia.edu.au  

For international students, the granting of course credit may affect course fees as well as the duration of the course.

The result of an application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.

For any questions about course credit, contact us at the details shown below

The costs for this course are as follows:

Tuition Fees: $20,000

Enrolment fee: $250 (non-refundable to be paid on application)

Material Fee: $100 

Non-Tuition fees: May apply and can be found at www.excelcollegeaustralia.edu.au

A detailed payment plan and payment arrangements are provided in the Letter of offer and Written Agreement. Non-payment of course fees may result in cancellation of enrolment. Course fees do not include laptops, computer software or textbooks, which are to be purchased at the student’s own cost and approximate costs.

The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.

Unit code

Unit 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, 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

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

SITXWHS002

Identify hazards, assess and control safety risks

Elective

SITXFIN004

Prepare and monitor budgets

Elective

BSBTWK201

Work effectively with others

Elective

SITXCCS006

Provide service to customers

Elective

BSBITU306

Design and produce business documents

Elective

BSBFIA401

Prepare financial reports

Elective

SITHIND002

Source and use information on the hospitality industry

Elective

 

Please note that where you have already completed units from the SIT30816 Certificate III in Commercial Cookery, you will receive credit transfer and complete your course in a short duration and with reduced fees. Further information will be provided on application.



To enroll for this course an enrolment form must be completed. which can be emailed or posted to students or downloaded from our website. The enrolment form should be completed and then sent to us along with all of the required documentation.

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