Certificate IV In Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

Course Overview
Course Location
Classes: Level 4 213 Lonsdale St, Melbourne VIC 3000

Training Kitchen: 17‐21 Buckhurst St, South Melbourne VIC 3205
Course Duration
78 Weeks (Including Holidays)
Fees and Charges
Application Fees $250

Tuition Fees : $18000
Delivery Mode
Face to Face
Entry Requirements
1. Be at least 18 years of age.

2. Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old) with 5.0 in each band.

3. Have completed a Year 12 or equivalent high school certificate.

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 as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee
shops.

Course Details: https://training.gov.au/Training/Details/SIT40516

This course has the following entry requirements:
International students must:

  • Be at least 18 years of age.
  • Have an IELTS score of 5.5 or equivalent (test results must be no more
    than 2 years old) with 5.0 in each band
  • Have completed a Year 12 or equivalent high school certificate

Candidates will also be required to complete a pre‐enrolment Candidate Self‐Assessment as part of the application and participate in a course entry interview to
determine suitability for the course.

One and a Half (1.5 year) full time

Total Duration: 78 Weeks (including holidays)

Contact Weeks: 60 Weeks

This course will be delivered over a period of 78 weeks (including holidays). Classes will be schedules for 60 weeks over 6 academic terms of 10 weeks each. There will be a 2‐week break between the terms and a 6‐week holiday end of the year.

Class and kitchen sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of
learning styles. Additionally, workplace practices and environments are simulated and used to conduct skills‐based assessments in accordance with unit
requirements. Classes will be scheduled for 20 hours per week, including kitchen work and practice.

This course will be delivered face‐to‐face in classroom and commercial kitchen settings which will include simulation of workplace‐based environments. This
course also has work placement requirements.

The course will be delivered in our Melbourne campus (theory) and commercial kitchen (practical). Term timetables shall be provided for schedules:

CLASSES

Level 4 213 Lonsdale St, Melbourne
VIC 3000

TRAINING KITCHEN

17‐21 Buckhurst St, South Melbourne
VIC 3205

Students who complete this course may be able to seek employment in a range leadership and management roles such as;

  • Chef
  • Chef de Partie
  • Cook

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

Students are required to attend the scheduled classes (20 hours per week) and maintain a satisfactory academic performance as per Aboard’s Course Progress
Policy. Students who are identified as being at risk of not meeting course progress requirements and completing the course in the expected duration will be subject to college’s intervention strategy and provided support. 

More information can found in the student handbook and the policy available on college’s website.

Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for pre‐paid fees, will be forwarded to
students. Students must read through all provided information prior to signing the agreement. A Confirmation of Enrolment (CoE) letter will be issued once the
signed acceptance of the offer and written agreement are received.

The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support
services and methods for achieving success throughout the course, including course progress requirements.

Detailed admission and enrolment process are provided on college’s website.

Students are required to attend classes for 20 hours a week and complete approximately 10 hours of homework/assignment/project work and self‐study per
week which consists of readings and research for assessments. Term timetables will be posted on notice boards and emailed to students at least one week prior to
the start of the term.

Students will also need to attend the kitchen for practical tasks. Timetables will be provided for classroom and kitchen hours and schedule.

Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:

  • Written tasks
  • Practicals (Kitchen‐based)
  • Roleplay tasks
  • Presentations
  • Observations
  • Questioning (oral or written)

At the beginning of each unit, trainers will outline the assessment tasks that must be completed and provide assessment schedule and conditions. Assessment tasks may individual or team‐based tasks. Demonstration of skills and performance will be observed by the assessor under the required conditions.

Enrolment and Tuition fees this course are as follows (Australian Dollar):

Enrolment fee: $250 (non‐refundable to be paid on application)

Tuition fee: $18,000

The tuition fee shall not change for the duration of the course.

Other non‐tuition fees may apply (e.g., Materials Fee)

International students are also required to take out Overseas Health Insurance Cover (OSHC) before arriving in Australia. OSHC information will also be included in
the Student Agreement. For more information on OHSC, visit, https://www.privatehealth.gov.au/health_insurance/overseas/overseas_student_health_cover.htm

All non‐tuition fees shall be listed in Student Agreement and Aboard’s Annual Fee Schedule, available from college’s website. For fee refund information and
procedure, refer to college’s Fee Refund Policy and Procedure available in the Student Agreement, college website and Student Handbook. The policy can also be
requested from student’s services: studentsupport@ataustralia.edu.au.

A detailed payment plan and payment arrangements are provided in the letter of offer and written agreement. Course fees do not include computer software or
textbooks which are to be purchased at the student’s own cost. Non‐payment of course fees may result in cancellation of enrolment.

Students must also supply their own laptop or a similar device with Microsoft Office software e.g., Office 365 Personal that includes Outlook, Word, Excel,
PowerPoint & Publisher.

Additional costs associated with living in Australia are outlined in the International Student Handbook. Students should carefully review these costs in relation to
budgeting. Further information can be found at https://www.studyinaustralia.gov.au/english/live‐in‐australia/living‐costs.

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) at the time of
enrolment or at any time during their enrolment (prior to the commencement of the relevant unit/s of competency).

For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any
changes to fees or course duration will be advised to students in writing.

If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.

Course Structure

SIT40516 Certificate IV in Commercial Cookery
SITHCCC005 Prepare dishes using basic methods of cookery**
Core
SITHCCC006 Prepare appetisers and salads**
Core
SITHCCC007 Prepare stocks, sauces and soups**
Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes**
Core
SITHCCC012 Prepare poultry dishes**
Core
SITHCCC013 Prepare seafood dishes**
Core
SITHCCC014 Prepare meat dishes**
Core
SITHCCC018 Prepare food to meet special dietary requirements**
Core
SITHCCC019 Produce cakes, pastries and Breads**
Core
SITHCCC020 Work effectively as a cook*
Core
SITHKOP002 Plan and cost basic menus
Core
SITHKOP004 Develop menus for special dietary requirements
Core
SITHPAT006 Produce desserts**
Core
SITXFSA002 Participate in safe food handling practices
Core
SITXHRM001 Coach others in job skills
Core
SITXINV002 Maintain the quality of perishable items**
Core
SITHCCC001 Use food preparation equipment**
Core
SITHKOP001 Clean kitchen premises and equipment**
Elective
SITXINV004 Control stock
Elective
SITHIND002 Source and use information on the hospitality industry
Elective
BSBSUS211 Participate in sustainable work practices
Elective
SITXCOM002 Show social and cultural sensitivity
Elective
SITXWHS001 Participate in safe work practices
Elective
BSBTWK201 Work effectively with others
Elective
Total Credits to be Granted to Students Progressing from SIT30816 800 hours(1 year equivalent)
BSBSUS401 Implement and monitor environmentally sustainable work practices
Core
BSBDIV501 Manage diversity in the workplace
Core
SITHKOP005 Coordinate cooking operations**
Core
SITXCOM005 Manage conflict
Core
SITXFIN003 Manage finances within a budget
Core
SITXHRM003 Lead and manage people
Core
SITXMGT001 Monitor work operations
Core
SITXWHS003 Implement and monitor work health and safety practices
Core

Total Delivery Hours for Students Progressing from SIT30816.

400 hours (6 Month Equivalent)

** These units have a pre‐requisite – SITXFSA001 Use Hygienic Practices for Food Safety. SITXFSA001 must accordingly be scheduled prior to starting any new term or student group.
* Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods; 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.
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