Certificate IV In Commercial Cookery

bt_bb_section_bottom_section_coverage_image
https://ataustralia.edu.au/wp-content/uploads/2024/04/Hospitality-Cookery-1.png

SIT40521 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.

Detailed Overview

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

Entry Requirements

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.

Course Duration

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.

Delivery mode and location

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

Career Outcomes

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
Education Pathways

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

Course progress

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 be found in the student handbook and the policy available on college’s website.

Enrolment and Orientation

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.

Training Arrangements

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

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.

Course Enrolment and Tuition Fee

Enrolment and Tuition fees of 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.

Other Requirements

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.

Course Credit

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
SIT40521 Certificate IV in Kitchen Management
SITHKOP010 Plan and cost recipes Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHPAT016 Produce desserts Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP013 Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITXFSA008 Develop and implement a food safety program Core
SITXCOM010 Manage conflict Core
SITXHRM008 Roster staff Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXFIN009 Manage finances within a budget Core
SITXHRM009 Lead and manage people Core
SITXMGT004 Monitor work operations Core
SITXINV006* Receive, store and maintain stock Core
SITXINV007 Purchase goods Elective
SITHKOP009 Clean kitchen premises and equipment Elective
SITXWHS005 Participate in safe work practices Elective
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC039 Produce pates and terrines 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.

bt_bb_section_bottom_section_coverage_image
Contact us
Level 4, 213 Lonsdale St, MELBOURNE VIC 3000, Australia.
Newsletter

© Copyright Aboard Training Australia 2024. ABN – 99 11089 7795, RTO: 31500, CRICOS – 03881D