SIT40516 Certificate IV in Commercial Cookery (CRICOS CODE: 106777C) – (Superseded by SIT40521 Certificate IV in Kitchen Management)
SIT50416 Diploma of Hospitality Management (CRICOS CODE: 106778B) – (Superseded by SIT50422 Diploma of Hospitality Management)
SIT60316 Advanced Diploma of Hospitality Management (CRICOS CODE: 106779A) – (Superseded by SIT6032 Advanced Diploma of Hospitality Management)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 three qualifications, SIT40516 Certificate IV in Commercial Cookery, SIT50416 Diploma of Hospitality Management and SIT60316 Advanced Diploma of Hospitality Management. These qualifications have been superseded.

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 the following food service shifts covering:

• breakfast service shifts
• lunch service shifts
• dinner service shifts; and
• special function shift

Entry Requirements

1. 18 years of age and over
2. Computer skills and your own personal computer to complete the assessments electronically
3. 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)
4. Students must hold a current Australian visa or Bridging visa with study rights prior to commencing the course.

Career Path

• Chef
• Chef de Partie.
• Banquet or function manager
• Café manager
• Chef de cuisine
• Chef patissier
• Club manager
• Kitchen manager
• Restaurant manager
• Sous chef
• Unit manager catering operations
• Area manager or Operations manager
• Café owner or manager
• Club secretary or manager
• Executive chef
• Executive housekeeper
• Executive sous chef
• Food and beverage manager
• Head chef
• Motel owner or manager
• Rooms division manager

Work Placement

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.

Assessment Methods

Each unit of competency has three assessment components which include:

1. Written Assessments
2. Student Presentation / Roleplay / Project 
3. 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 

Learning Materials

Students are provided access to the College Learning Management System and will have access to all training materials and assessments

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 must 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.  

Contact the College for more information.

Course Fees

Please contact our admissions team by emailing admissions@bpc.edu.au for a tailored quotation.