SIT40516 Certificate IV in Commercial cookery

Course code SIT40516
Start date View Intake Dates
Delivery mode
  • Face to Face and Practical Simulations – Campus onsite delivery in class room with an educator face to face including simulation activities.
  • Virtual Classroom via Zoom and Practical Simulations – (Blended Learning) – Delivery through interactive virtual classrooms with an educator in real time delivery for theory component. Simulated observations must be attended face to face in the classroom under the supervision of trainer.
Duration
  • Domestic: 66 weeks without any breaks (may vary depending on the cohort and industry requirements)
  • International: 78 weeks including 12 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)
Nationally Recognised Training

RTO requirements

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.

Training Package

There are no pre-requisite or any other training package entry requirements to enrol in this course.

  • Domestic: 66 weeks without any breaks  (may vary depending on the cohort and industry requirements)
  • International: 78 weeks including 12 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)

** Please note: duration in weeks may vary dependent upon the amount of contact days per week.

Visit our funding and fees page for more information.

Pathways into the qualification

Credit may be granted towards this qualification by those who have completed SIT30816 Certificate III in Commercial Cookery in this Training Package or other relevant qualifications.

Pathways from the qualification

Further training pathways from this qualification include

  • SIT50416 Diploma of Hospitality Management
  • SIT60316 Advanced Diploma of Hospitality Management

 

Employment or occupational pathway

The Certificate II in Kitchen Operations prepares student for the preparation of Simple as well as complex dishes and getting job ready for small to large restaurants to work as a chef.
Job roles related to this qualification include:

  • Chef
  • Chef de partie

Each unit will be assessed by a minimum of three (3) types of assessment:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills
  • Practical demonstration and observation of skills in a simulated environment

(Note: Written, Practical and observation assessments must be carried out).

You can apply for recognition of prior learning, academic credit and work experience towards this qualification. During the course of your life you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.

Click below for further details:

Recognition of Prior Learning (RPL)

Credit Transfer

Core Units
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Elective Units
SITHASC006 Prepare Asian rice and noodles
SITHASC008 Prepare Asian cooked dishes
SITHASC011 Prepare sashimi
SITHASC012 Prepare sushi
SITHCCC022 Prepare portion-controlled meat cuts
SITXFSA003 Transport and store food
SITHKOP006 Plan catering for events or functions

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.

Please note: dates are subject to change due to holidays and availability.

If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.

Intake Dates For 2021 (Melbourne & New South Wales)
  JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Offshore & Onshore International Students 11th 19th 12th 4th
Domestic Students Please Call us on 131389 or +61 03 94500500 for the intake Dates