SIT40516 Certificate IV in Commercial Cookery (CRICOS Code: 107962E)

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  • SIT40516 Certificate IV in Commercial Cookery (CRICOS Code: 107962E)
  • Course Overview
  • Intake Dates
  • Carrier Outcome

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.

To achieve this qualification, you must have completed mandatory 200 hours of work placement. requirement for this qualification as per course training package.

Course date 

10th January 2022
24th Jan 2022
07th Feb 2022
21st Feb 2022
07th March 2022
11th April 2022
18th April 2022

02nd May 2022
16th May 2022
30th May 2022
13th June 2022
11th July 2022
18th July 2022
01st Aug 2022
15th Aug 2022
29th Aug 2022
12th Sept 2022
10th October 2022
24th Oct 2022
31st Oct 2022
14th Nov 2022
21st Nov 2022
05th Dec 2022
12th Dec 2022
9th January 2023
16th Jan 2023
23rd Jan 2023
06th Feb 2023
13th Feb 2023
27th Feb 2023
06th March 2023 

Breaks (holidays)

21st March 2022 – 10th April 2022
20th June 2022 – 10th July 2022
19th September – 9th October 2022
19th Dec 2022 – 8th January 2023
20th March 2023 – 09th April 2023

This qualification enables the student to seek employment in the following job roles:

 

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.

Possible job title includes –

  • Chef
  • Chef de partie

PRE-REQUISITE REQUIREMENTS

Re-Requisite Requirements: SIT30816 Certificate III in Commercial Cookery

The entry requirements of SBDI are:

  1. Meet evidentiary requirements for country of origin
  2. Must be 18 years of age or older at the time of course commencement
  3. Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  4. Must have completed Australian Year 12 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
  5. Must demonstrate English level of IELTS 5.5 with no band less than 5.0 or equivalent, such as: TOEFL 527, PTE Academic 42, IBT 46, CAE 162, OET B, General English Upper Intermediate, MOI Certificate.
  6. Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.

Core units – 26
- BSBDIV501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITHKOP004 Develop menus for special dietary requirements
- SITXINV002 Maintain the quality of perishable items
- SITXWHS003 Implement and monitor work health and safety practices
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC001 Use food preparation equipment
- SITHKOP002 Plan and cost basic menus
- SITXHRM001 Coach others in job skills
- SITHPAT006 Produce desserts
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate cooking operations

Elective Units – 7
- BSBITU306 Design and produce business documents
- SITHIND002 Source and use information on the hospitality industry
- SITXFIN002 Interpret financial information
- SITXWHS002 Identify hazards, assess and control safety risks
- SITXCCS007 Enhance customer service experiences
- SITXHRM002 Roster staff
- SITXINV003 Purchase goods

You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects and workplace evidence/observation.

You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects and workplace evidence/observation.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

SBDI recognises qualifications issued by other RTOs. SBDI will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage SBDI will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI is needed for all students studying with SBDI. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the student/s will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow SBDI to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at SBDI to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by SBDI as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.sbdi.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

After completing SIT40516 Certificate IV in Commercial Cookery, students may progress to SIT50416 Diploma of Hospitality Management.

Tuition Fee: $AU 14000
Non Tuition Fee: Enrolment fees $250 and Materials fees $1500
Estimated Total Course Cost: $AU 15750 (Includes material/training and enrolment fee)

All package course

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