SIT40516 – Certificate IV in Commercial Cookery (CRICOS Course Code: 092048M)
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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
- chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
|Application Fee||Material Fee||Tuition Fee|
|$250||$1450||For overseas students:$17350|
For domestic students: $10000
|Easy, affordable and flexible payment options are available.|
Information on safety in commercial kitchen
Training in the commercial kitchen involves dealing with fire, knives, kitchen utensils and slippery floor. To be compliant with WHS requirements and to ensure safety, students must:
* read and follow WHS instructions
* wear proper slip resistant safety boots
* wear uniform and apron
* be aware of hazards to prevent slips, trips and falls
* be aware of fire-safety information to prevent kitchen fires
* be aware of safety information to prevent cuts, burns, and lacerations
* be aware of safety information to prevent food preparation area accidents
* be aware of safety information to prevent lifting accidents
As part of practical classes, students will experience cooking
* meat (including beef, pork, poultry, lamb, seafood, etc.)
* halal and non-halal food
* dairy products
Students are advised to understand and take into consideration these requirements of training and assessment before making informed decision during enrollment.
As part of practical classes, students will experience cooking • meat (including beef, pork, poultry, lamb, seafood, etc.)
• halal and non-halal food
• dairy products
Students are advised to understand and take into consideration these requirements of training and assessment before making informed decision during enrolment.
COURSE PREREQUISITES AND ENGLISH LANGUAGE REQUIREMENTS
English Language Requirement (for international students only):
English Test: International students must comply with the English (IELTS) requirement of 5.5 or equivalent
Other recognized English Language tests:
TOEFL: 525 – PTE Academic Test Score: 43 – 50, and equivalent.
ATCWA will provide the required assistance to all students as per the Standards for RTOs 2015. The support will include:
* Identifying particular requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course, and Developing strategies to make support available where gaps are identified. This may include providing: Language, Literacy & Numeracy (LLN) support and Additional tutorials
* Other mechanisms, such as assistance in using computing technology for completion of assessments.
ATC Placement Test:
As per Department of Home Affairs requirements, ATC may assess the English proficiency with ATC placement Test.
All enrolled clients will be interviewed to ensure entry requirements are satisfied prior of acceptance into above course. As part of enrolment process, all clients are required to sit for a LLN test (Language, Literacy and Numeracy Test) to ensure that the client has sufficient LLN capabilities to complete the course.
For the clients with LLN difficulties will be provided additional learning supports by appropriate staff member in ATCWA. The LLN support will be based on client’s individual special needs and availability.
We accept under 18 students:
ATC has appropriate policy procedures, accommodation arrangements and support program for under 18 students.
UNIT OF COMPETENCIES
|Unit Code||Unit Name||Core / Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Core|
|SITHCCC001||Use food preparation equipment||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC006||Prepare appetizers 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|
|SITHKOP005||Coordinate cooking operations||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFSA001*||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITHCCC017||Handle and serve cheese||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
|SITXWHS001||Participate in safe work practices||Elective|
|BSBWOR203||Work effectively with others||Elective|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
Intake Date , Duration & Study Mode
Dates 2019: 15-APR-2019, 15-Jul-2019, 14-OCT-2019
The course comprises of 78 tuition weeks, including up to 18 weeks’ holidays. Students have twenty (20) face to face teaching hours per week. This course comprises of.
|Duration of Course:||78 weeks|
|Face to Face Class Training:||60 weeks|
|School Holidays:||18 weeks|
|Training hours per week:||20 Hours per week|
|Self-paced study hours:||5 Hours per week|
The delivery method for this course:
• Face-to-face classroom-based learning
Training and Assessment includes:
✓ Theory, lecture, assignments and various modes of assessment
✓ Practical training and assessment at commercial training kitchen
✓ Self-paced (outside class hours)
Self-paced study (outside class hours) includes reading learner guides, research of subject learning material, completing learner guide activities, online quizzes, recipe research and assessment tasks / activities.
Learning Management System
Students must attend class regularly as the course is delivered face-to-face in classroom. Australian Technical College Western Australia (Australian Technical College) strictly monitors the attendance and course progress. As part of training, learning materials are provided through online medium of DIDASKO. Online learning will not exceed one-third of the course.
Theory classes delivered at:
* 8 Francis Street, PERTH WA 6000
Practical classes delivered at:
* Australian Technical College Kitchen Unit 2, 2324 Albany Hwy, GOSNELLS WA 6110
Australian Technical College commercial kitchens are huge and spacious. Training at the commercial kitchen helps to develop and improve the cooking skills, management and customer service skills in a real work environment.
Uniform and kitchen tool:
Students must buy uniform and kitchen tools. These items are required before they start practical classes in the kitchen. Australian Technical College will provide references and information on where and how to buy these items. Students can also buy on their own. The cost of uniform and kitchen tools are not included in admission fee, material fee and tuition fee.
A part of this course includes unpaid 100 hours work-based training facilitated by Australian Technical College. Australian Technical College trainer/assessor will visit the workplace to approve the venue and the nature of the work to ensure it is compliant with the training package and WHS requirements. Australian Technical College training/assessor is responsible for the workplace experience and assessment. Support is provided to the student which includes providing clear informaon and logbook for recording the details of the external employment acvies. Any queries or concerns regarding the work-based training must be discussed with the trainer. You may also discuss your concerns with the Director of Studies (DOS) on +61 8 6377 8270 or email@example.com
Work-based training is conducted oﬀ-campus with our business partners listed below. Please note that the list of our partners for work-based training may vary from me to me based on availability and expiry of contract.
|Fraser’s Restaurant & Kings Park Funcon Centre|
Phone: +61 8 9481 7100
Address: Fraser Ave, Kings Park West Perth WA 6005
|The Kauphy place|
Phone: 0434 111 139
Address: 4/139-141 High Road, Willeon WA 6155
Phone: 08 9528 1910
Address: Shop 1 & 2 The Boardwalk, 1 Railway Tce, Rockingham WA 6168
|Kailis Hospitality Group|
Phone: 08 9335 7755
Address: Fremantle Fishing Boat Harbour,
46 Mews Road, Fremantle WA 6160
Transfer student requirements
A student transferring from other education provider must have completed first six months of their principal course of study before transferring to Australian Technical College. The student must provide the relevant documents as per Australian Technical College’S Transfer Students – Documents Checklist along with Application Form. They must also read and sign the Information Provided to Students Before Enrollment – Checklist.
If the transferring overseas student already has a student visa and want to change their main course of study to a lower Australian Qualification Framework (AQF) level.
Please refer to Department of Home Affairs web site regarding changing courses: https://www.homeaffairs.gov.au/trav/stud/more/changing-courses
Please refer to ESOS student fact sheet to know the responsibilities of an international student: https://internationaleducation.gov.au/Regulatory-Information/Documents/esosstudentfactsheetv4 – Final clean copy.pdf
Please refer to our web site for more information on transfer students requirements: https://atc.wa.edu.au/overseastransferstudents/
Credit Transfer and Recognition of Prior Learning (RPL)
Simulation Environment & Assessments
Australian Technical College’s learning program includes Simulation which involves the student to complete or deal with a task, activity or problem in an off-the-job situation that replicates the workplace context. Both the practice and assessment tasks create an environment that requires the student to use both generic skills (decision making/problem solving) and technical skills relevant to each unit.
As part of the course assessment requirements students may be required to serve breakfast, lunch and dinner to paying guests during weekdays and weekends. Sometimes students may be assessed at events and dinners that are likely to be in evenings or weekend nights to fulﬁl their course requirement.
Students must demonstrate competency in each assessment item. In general, the following assessment items apply for this course.
* Practical Demonstrations
* Knowledge Based Tests
* Case Studies
* Check points
Award Requirements & Study Pathway and Career Opportunities
Learners may complete individual units of competency and receive a statement of attainment for that unit. To be eligible for Certificate IV in Commercial Cookery, students should complete all the units after completing SIT30816 – Certificate III in Commercial Cookery.
Study Pathway and Career Opportunities
On completion of SIT40516 – Certificate IV in Commercial Cookery, students may pursue SIT50416 – Diploma of Hospitality Management.
This qualification on suits for employment in the following job roles:
- Chef de par e