This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
|Unit Code||Unit Name|
|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*|
|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|
|SITXWHS001||Participate in safe work practices|
|BSBITU306||Design and produce business documents|
|SITXCOM002||Show social and cultural sensitivity|
|SITHKOP001||Clean kitchen premises and equipment|
|BSBTWK201||Work effectively with others|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHIND002||Source and use information on the hospitality industry|
Allocated time frames and task requirements are reflected in the timetable. Learners are provided with instructions for each individual task. Instructions to the assessor are provided to guide the learner
Before commencing assessment tasks, learners must complete learner’s readiness for assessment workbook and submit to their assessor as readiness for assessment. Should the student feel they are not ready then the learner must raise this with the assessor and an intervention plan must be put in place to support the learner where ever necessary.
“This course is delivered in class room and simulated environment. Student need to do kitchen Practicals, Class based study, role plays, presentations, Knowledge Questionnaire and Practical Assessments to complete the course”.
There are no formal entry requirements into the SIT40516 Certificate IV in Commercial Cookery, however participants must meet the following criteria to enter into the program:
- IELTS band score of overall 5.5 (Academic or General) or equivalent in line with the Department of Education and department of Home Affairs (DHA) Regulations (For International Students) for specific countries.
- IELTS overall band score of 5 when packaged with at least 10 weeks’ English Language Intensive Course for Overseas Students (ELICOS), or
- IELTS overall band score of 4.5 when packaged with at least 20 weeks’ ELICOS
- Pearson Test of English Academic – Score 42
- Cambridge English: Advanced CAE from Cambridge ESOL Test Scores
- TOEFL Test of English as a Foreign Language paper-based test
- CELS (all skills) Upper intermediate (English for Academic purposes) certificate from recognised English language centre
- Senior secondary Certificate of Education completed in Australia
- Certificate IV or higher completed in Australia
- Tertiary studies in medium of English
PRE-REQUISITE AND WORKPLACE UNITS OF COMPETENCY
- Note: Pre requisites are noted with *
- Note: Units requiring competency in the pre – requisite to be achieved before commencing are marked with **
Note: units requiring a workplace component are marked with ***
RPL Credit Transfer
RPL (recognition of Prior Learning) /Credit Transfer
RPL and credit transfer applies for this course
Recognition of Prior Learning (RPL)
If recognition applies the student’s overall duration will alter and a schedule of exemptions will be provided
If a certificate or statement of results is produced and verified, a credit transfer process will be initiated by Clayton College in relation to the units as per the training plan.
If credits apply the overall duration will alter and a schedule of exemptions will be provided
Course Pathway Stream
- Certificate 1 and II – individuals can exit these qualifications with skills for fundamental job roles in the tourism, travel and hospitality industries. They can also progress to Certificate III and higher qualifications and gain credit for common units of competency in those qualifications
- Certificate III – individuals can exit these qualifications with skills to work in industry at a skilled operational level. They can also progress to Cert IV and higher qualifications and gain credit for common units of competency in those qualifications
- Certificate IV – individuals can exit these qualifications with skills to work in industry as a more technically proficient senior staff member or supervisor. They can also progress to diploma and advanced diploma qualifications and gain credit for common units of competency in these qualifications
- Diplomas – individuals can exit these qualifications with skills to work in industry as departmental, operational or small
- business managers. They can also progress to advanced diploma qualifications and gain credit for common units of competency in those qualifications
- Advanced Diplomas – individuals can exit these qualifications with skills to work in industry as senior managers
Career development is the ongoing process of managing your life, learning and work. It involves developing the skills and knowledge that enable you to plan and make informed decisions about your education, training and career choices.
Diploma of Hospitality Management is in the Management and Commerce Field of Education. For more information about this kind of career, you can explore Tourism, Travel and Hospitality
Employment Opportunities Include:
The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming
Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patisserie, club manager. executive housekeeper. front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager catering operations.
restaurants, hotels, clubs, pubs, cafes and coffee shops
Certificate awarded. To be eligible for the award of the SIT40516 Certificate IV in Commercial Cookery learners must successfully complete a total of 33 units listed in this document. Credits may apply
Statement of Attainment if partial completion only achieved. A Statement of Attainment will be issued for any unit of competency completed and deemed competent if the full qualification is not completed
NOTE the student must have a verified USI and fees are paid in full before a testamur or SOA will be issued which could delay the issuance of the award.
All students with a verified USI and no outstanding fees must receive their award within 30 days of completion
Total Tuition Fees: $24,000
One Time Material Fees: $1500
One Time Application Fee: $350 (Non -Refundable)