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. 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.

Course Duration

Course Fees

Intake Dates

Tuition Fee: $16800
Enrolment Fee: $500
M
aterials Fee: $1000
(Uniform, toolkit, shoes and books)

* Discounts may apply

78 Weeks
50 Weeks Tuition/10 Weeks Work Placement/18 Weeks Holidays

Full-Time Study
20 Hours/Week
In-class and Online Learning

Course Structure

‍‍‍SITHIND002
SITXCOM002
SIT‍‍‍XHRM001

SITXHRM002
SITXWHS002
SITHKOP002
SITXFSA001
SITXFSA002
SITHKOP001
SITXINV001
SITHCCC005
SITHCCC001
SITXINV002
SITXWHS003
SITCHCCC007
SITHCCC006
BSBUS401
SITXCOM005
SITHCCC008
SITCHRM003
SITHCCC012
BSBHRM405
SITHCCC014
SITXMGT001
SITCHCCC019
SITHPAT006
BSBDIV501
SITHCCC013
SITXFIN003
SITHKOP004
SITHCCC018
SITHKOP005
SITHCCC020‍‍‍

Source and use information on the hospitality industry
Show social and cultural sensitivity

C
oach others in job skills
Roster staff
Identify hazards, assess and control safety risks
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Clean kitchen premises and equipment
Receive and store stock
Prepare dishes using basic methods of cookery
Use food preparation equipment
Maintain the quality of perishable items
Implement and monitor work health and safety practices
Prepare stocks, sauces and soups
Prepare appetisers and salads
Implement and monitor environmentally sustainable work practices
Manage conflict
Prepare vegetable, fruit, egg and farinaceous dishes
Lead and manage people
Prepare poultry dishes
Support the recruitment, selection and induction of staff
Prepare meat dishes
Monitor work operations
Produce cakes, pastries and breads
Produce desserts
Manage diversity in the workplace
Prepare seafood dishes
Manage finances within a budget
Develop menus for special dietary requirements
Prepare food to meet special dietary requirements
Coordinate cooking operations (Work placement unit)‍‍‍
Work effectively as a cook (Work placement unit)

Units of Competency

All the above listed units competency must be completed to receive the Certificate IV in Commercial Cookery qualification.‍‍‍

Entry Requirements

The course will be available for those students who are 18 years or older and have completed Year 12 or its equivalent. International Students are also required to have an English ability at the IELTS 5.5 or equivalent.

Target Group

Local and international students who require skills in commercial cookery as well as those with substantial experience in cookery gained through employment but who lack a formal qualification.

Vocational Outcomes

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include: Chef or Chef de Partie

RPL and Exemptions

AIE must recognise the AQF qualifications and statements of attainment issued by any other RTO. RPL and Credit Transfer are available for students to access prior to enrolment. More information is available in the AIE student handbook.‍‍‍

Assessment

Assessments are conducted during and on completion of training for each unit to determine if the learner is competent. Assessment methods may include: Assignment, Questioning, Case Study, Third Party Report, Self-assessment, In Class Activities, Observation, Role Play and RPL.

Mode of Study

The 33 units of competency are delivered throughout‍‍‍ 60 weeks‍‍‍. Classroom based learning and up to one-third of the course may be delivered online.

8 October 2018
7 January 2019
8 April 2019

8 July 2019

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