Duration

78 weeks (including term break)

CRICOS Course Code

109607H

Course Fees

AUD$ 18000

Enrolment Fees

AUD$ 200

Material Fees

AUD$ 1200

This qualification reflects the role of chefs and 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Licensing/Regulatory Information

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

International students must be 18 years or older and provide evidence to demonstrate both academic and English language entry requirements as follows:

Academic Requirements

  • Successful completion of Year 12 or equivalent; or other relevant qualifications or experience

English Language Requirements

  • Academic IELTS 6.0 overall, no less than 5.5 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or equivalent.
  • Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirements. However, preferred pathway would be completion of Certificate IV in Business.

Equipment Requirements

Sunbeam will provide access to your course materials through online platform and course handouts. Students will have access at college computers; required software’s (eg, IT software’s and Microsoft Suite) are installed in college computers for students to use. Fully equipped practical are also located in a very convenient above location.

Role of graduates may vary from sector to sector. However, graduates with proper employability skills should be able to work as:

  • Saute chef
  • Sous chef
  • Fish chef
  • Roast chef
  • Grill chef
  • Fry chef
  • Vegetable chef
  • Pantry chef
  • Pastry chef

Our course has been designed to meet the requirements for the SIT40516 Certificate IV in Commercial Cookery. It contains 33 units of competency as follows:

  • 27 core units
  • 6 elective units

Core Units:

  • SITXWHS007 Implement and monitor work health and safety practices
  • SITXMGT004 Monitor work operations
  • SITXHRM009 Lead and manage people
  • SITXHRM008 Roster staff
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHPAT016 Produce desserts
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP010 Plan and cost basic recipes
  • SITXINV006 Receive, store and maintain stock
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITXFSA008 Develop and implement a food safety program
  • SITHKOP015 Design and cost menus
  • SITHKOP013 Plan cooking operations
  • SITHCCC043 Work effectively as a cook

Elective Units:

  • SITXWHS006 Identify hazards, assess and control safety risks
  • SITXCCS015 Enhance customer service experiences
  • SITXINV008 Control stock
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC026 Package prepared foodstuffs

Students study full time mixed mode of delivery that integrates:
  • 20 Hours per week is offered face to face in the classroom lead by the trainer
  • Using the Online Learning Management System as a portal in the classroom if appropriate or other materials, the trainer will teach the unit and deepen the student’s knowledge of the unit of competency through a range of teaching and learning methods and extra resources.

Practical Sessions

For practical classes, students will undertake training and assessment in a commercial kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending practical class. The uniform and Starter toolkit for practical kitchens will be provided by the College.

Students are required to complete the following

Students are required to complete a total 48 service periods for this course.

Students may be eligible to obtain credits for individual units because of experience gained in the relevant field or from previous training and education. A Fee is payable for assessing your RPL status. Further information can be obtained from the Student Support Officer.

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