SIT40516 Certificate IV in Commercial Cookery (CRICOS CODE: 106777C) – (Superseded by SIT40521 Certificate IV in Kitchen Management).
SIT50416 Diploma of Hospitality Management (CRICOS CODE: 106778B) – (Superseded by SIT50422 Diploma of Hospitality Management).
All students enrolled in these courses will be transferred to the new courses by 24/01/2024)
This Package consists of two qualifications, SIT40516 Certificate IV in Commercial Cookery and SIT50416 Diploma of Hospitality Management. This package has been developed for people who want to become a chef and who also want additional skills to work in more senior positions within the commercial kitchen environment.
This qualification is suitable for International Students who wish to study in Australia and develop skills and knowledge within the hospitality industry.
All students are required to undertake practical training as part of their course in the College’s commercial kitchen in addition to a work placement.
The work placement requires all students to complete 48 complete food services in a College approved commercial venue where students must complete s shifts covering:
- breakfast service shifts
- lunch service shifts
- dinner service shifts; and
- special function shift
Students are provided access to the College Learning Management System and will have access to all training materials and assessments.
- 18 years of age and over
- Computer skills and your own personal computer to complete the assessments electronically
- Proficiency in English (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully complete the college Language, Literacy and Numeracy assessment)
- Students must hold a current Australian visa or Bridging visa with study rights prior to commencing the course.
• Chef de Partie
• Banquet or function manager
• Café manager
• Chef de cuisine
• Chef patissier
• Club manager
• Kitchen manager
• Restaurant manager
The student support officer will coordinate the arrangement of the work placement with the Trainer and the work placement venue at a time convenient for all. Students who wish to arrange their own work placement will need the College to approve the work placement venue prior to commencing any work placement hours.
Each unit of competency has three assessment components which include:
- Written Assessments
- Student Presentation
- Practical Assessment
Written assessments may be completed electronically in class but students should allow at least two hours per week to complete assessments in their own time. All practical assessments are scheduled during practical classes.
In addition to the above assessments, students are required to complete a logbook for two units of competency in a commercial kitchen:
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate cooking operations
Chef Uniform and Equipment
Students are provided with the following materials which form part of the course material fees:
- Knife and equipment set
- White Chef jacket and traditional check pants
- White bib apron, skull cap and neckerchief
Students are to provide their own suitable closed-in shoes.
What is Recognition of Prior Learning?
Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school.
The RPL process considers all relevant qualifications, skills, knowledge and experience that have been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on their skills, knowledge and experience.
If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College.
Below 33 Units will be delivered as part of SIT40516 Certificate IV in Commercial Cookery. 22 Units will be credited transferred from SIT40516 Certificate IV in Commercial Cookery and the balance of the 6-unit proportion will be delivered as part listed in SIT50416 Diploma of Hospitality Management.
SIT40516 Certificate IV in Commercial Cookery
Core / Elective
Use hygienic practices for food safety
Participate in safe food handling practices
Provide responsible service of alcohol
Implement and monitor work health and safety practices
Prepare and serve espresso coffee
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare and present simple dishes
Prepare and present sandwiches
Prepare stocks, sauces and soups
Prepare appetisers and salads
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Work effectively as a cook (Logbook 48 service shifts)
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Maintain the quality of perishable items
Coordinate cooking operations (Logbook 12 service shifts)
Plan and cost basic menus
Develop menus for special dietary requirements
Manage finances within a budget
Monitor work operations
Manage diversity in the workplace
Lead and manage people
Coach others in job skills
Implement and monitor environmentally sustainable work practices
Enhance customer service experiences
SIT50416 Diploma of Hospitality Management
Core / Elective
Manage operational plan
Develop and manage quality customer service practices
Prepare and monitor budgets
Research and comply with regulatory requirements
Establish and conduct business relationships
Credit transfer 22 units from SIT40516