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SIT40516 – Certificate IV in Commercial Cookery (CRICOS Course Code: 092048M)

Course Description

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.

No occupational licensing, certification or specific legislative requirements apply to this qualification.

Course Admission Requirements

*We accept under 18 students.

  • Completion of high school studies equivalent to Australian Year 12 schooling OR
  • Completion of secondary school/ A level education overseas OR
  • Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements.

English Language Requirement (for international students only):

Where the Department of Home Affairs (DHA) require evidence of English language proficiency for the student visa application process, will be required to provide proof of English language proficiency.

  • IELTS Test Score of 5.5 OR
  • TOEFL (iBT) Test Score of 46 OR
  • PTE Academic Test Score of 42 OR
  • Cambridge English: Advanced (CAE) Test Score of 47 OR
  • OET Pass Grade OR
  • TOEFL (PBT) Test Score of 527 (only if IELTS is not available) OR
  • If you are an international student currently studying in Australia and have studied for a period of 6 months or more at Certificate III level or above.

Course Fee

Application Fee Material Fee Tuition Fee
$250 (for new students only) $1450 For overseas students: $17350
For domestic students: $10000
Material fee varies from course to course.

Includes:

  • Text Books (Online)
  • Perishable items consumed during training in commercial training  kitchen
  • Student support material

Duration

Where students access this course via direct entry, the course duration is 78 weeks, including up to 18 weeks’ holidays. Where students complete the SIT30816- Certificate III in Commercial Cookery prior to commencement, the course duration will be reduced on the student’s CoE to reflect any credit transfers as indicated on the student’s offer letter.  Students must attend a minimum of twenty (20) face to face timetabled hours per weekand self- paced study of 05 hours per week.

Study Modes

The delivery methods for this course include:

  • Classroom based learning
  • Practical training and assessment in a commercial kitchen
  • Work-based training/Industry Placement
  • Self-paced (outside class hours) includes reading learner guides, research of subject learning material, completing learner guide activities, online quizzes, recipe research, and assessment tasks.

 Location

  • Main Campus (Classroom based learning) : 8 Francis Street, Perth, WA 6000
  • Practical Training (Commercial Kitchen) : Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
  • Work- Based Training/Industry Placement: Fraser’s Restaurant & Kings Park Function Centre Fraser Ave, Kings Park West Perth WA 6005.

Units of Competency

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 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
SITHKOP005 Coordinate cooking operations* Core
SITHPAT006 Produce desserts* Core
SITXCOM005 Manage conflict 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

*Students must successfully complete /competent in SITXFSA001 – Use hygienic practices for food safety before the commencement of units listed above with asterisk.
Information on Safety in the Commercial Kitchen

Kitchen safety awareness is crucial during your training in the commercial kitchen and it is important that you understand the hazards present in the kitchen. You will be performing manual tasks that cover a wide range of activities and will be working with sharp knives, hot stoves, a range of kitchen equipment and slippery floors. ATCWA ensures students have completed required training and are fully prepared and confident to go in the commercial kitchen.  Students must:

  • read, listen and follow WHS instructions at all times
  • wear full Personal Protective Equipment (PPE) at all times
  • be clean and organised
  • listen to directions and ask questions if unsure
  • maintain high hygienic standards at all times
  • be aware of food safety hazards
  • 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.

Cultural Considerations

As part of the practical classes and Work-Based Training/Industry Placement, students will experience cooking:

  • meat (including beef, pork, poultry, lamb, seafood, etc.)
  • halal and non-halal food
  • dairy products
  • vegetables

Students are advised to understand and take into consideration these requirements of training and assessment before making an informed decision during enrolment as requests for cancellation will not be granted on these grounds.

Course Delivery

The students must attend theory classes at ATCWA’s main city campus and practical classes at the kitchen mentioned below. Students will attend practical classes from Term 1 of the course. Students who successfully complete the practical units are eligible to participate in Work-Based Training/Industry Placement. Students will participate in Work-Based Training/Industry Placement in the last Term of the course (term 6).

Commercial Cookery Practical Classes

ATCWA commercial kitchen is 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. The kitchen is located at the Gosnells kitchen site, a 9 minute/700 metre walk from the Gosnells Train Station, which is serviced on the Armadale line, caught from the Perth train depot on Wellington St, Perth.  Trains from Perth to Gosnells run every 15 minutes and take 20-25 minutes. The kitchen can also be accessed via a 50-minute bus ride on the 232 bus, which is taken from the Perth Bus-port located on Wellington St Perth. Concession fares are approximately $2.50 one way. Journey planners and ticket prices are obtained from https: /www.transperth.wa.gov.au

Work Based Training/Industry Placement

WBT/IP Hours – 192 *

The hospitality industry varies in shift times however students are required to complete a minimum of 48 service periods.  A shift in the hospitality industry is usually 8 hours per shift and might cover the breakfast and lunch services or the lunch and dinner services as an example.  We estimate that students would be able to complete the 48 service periods in approximately 192 hours however, each venue might vary.

The industry placement is facilitated by ATCWA. An ATCWA 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.

The ATCWA Australia trainer/assessor is responsible for the Work-Based Training experience and assessment. Support is provided to the student which includes providing clear information and a logbook for recording the details of the external training and assessment activities. Any queries or concerns regarding the Work-Based Training/Industry Placement must be discussed with the trainer. You may also discuss your concerns with the Director of Studies (DOS) on +61 8 6377 8270 or dos@atc.wa.edu.au

Work-Based Training/Industry Placement is conducted off-campus with our partners listed below. Please note that the list of our partners for work-based training/industry placement may vary from time to time based on availability and expiry of the contract.

Fraser’s Restaurant & Kings Park Function Centre

Fraser Ave, Kings Park West Perth WA 6005

Phone: +61 8 9481 7100

http://www.frasersrestaurant.com.au

Uniform and Kitchen Equipment
Students must buy uniform and kitchen tools by the 4th week of Term 1. These items are required before the student commences practical classes in the kitchen. Students can purchase this equipment from the following stockists. The cost of uniform and kitchen tools are not included in the admission fee, material fee, and tuition fee.  The usual cost of the uniform is $75, and Kitchen tool kit is $300 approx.

Stockists

Students can purchase the uniform kit from the ATCWA Administration Office.

ATCWA’s preferred supplier for the Knife Kit is listed below however students are free to choose a provider of their choice.  All components of the knife kit as detailed below MUST be included, however.

West Coast Uniforms

2/30 Erindale Road, Balcatta, WA.

Ph. (08) 9240 6223

Ask for Steve.

2019 Kitchen Toolkit Requirements:

  • 1 x toolbox
  • 1 x 20cm chef’s knife
  • 1 x 30cm serrated knife
  • 1 x 15cm boning knife
  • 1 x 10cm paring knife
  • 1 x turning knife
  • 1 x sharpening steel
  • 1 x long piano whisk
  • 1 x digital thermometer
  • 1 x melon baller (double ended)
  • 1 x 15 cm crank handled spatula
  • 1 x 20cm spatula
  • 1 x horseshoe peeler
  • 1 x pastry brush
  • 1 x piping bag
  • 1 x set plain piping nozzles
  • 1 x set star piping nozzles
  • 1 x gas lighter
  • 1 x plastic food scraper
  • 2 x towel (washable)

 Uniform:

  • 1 x long sleeve plain chef’s jacket
  • 1 x pair hound’s tooth or fine checked chef’s pants
  • 1 x ½ length white apron
  • 1 x white pill cap
  • 1 x white necktie
  • 1 x pair black safety steel cap shoes or boots with non-slip soles

Study Pathway and Career Opportunities

On completion of the SIT40516- Certificate IV in Commercial Cookery, students may pursue the SIT50416 -Diploma of Hospitality Management at ATCWA or other CRICOS registered training organisations. Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

  • chef
  • chef de partie.

Assessments

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 requirements.

Students must demonstrate competency in each assessment item. In general, the following assessment items apply for this course.

  • Projects
  • Practical Demonstrations
  • Knowledge-Based Tests
  • Case Studies
  • Portfolios
  • Quiz
  • Role Plays

Simulated Environment

ATCWA’s learning program includes simulation which involves the student completing or dealing with a task, activity or problem that they might encounter in the workplace in their chosen field of study but it is being replicated in an environment that mimics 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.

Award Requirements

To be awarded the SIT40516 – Certificate IV in Commercial Cookery, students must successfully complete all units. Where learners complete individual units of competency but not the entire qualification, they will receive a Statement of Attainment for any unit(s) that is successfully completed.

Language, Literacy and Numeracy (LLN) Support at ATCWA

ATCWA will ensure all clients have met the course entry requirements of their enrolled course. As part of enrolment process, all clients are required to sit for a LLN test to ensure that the student has sufficient LLN capabilities to complete the course. Students are required to take an LLN test on the day of orientation.

Students with LLN difficulties will be provided additional learning support by an appropriate staff member in ATCWA. The LLN support will be based on the client’s individual special needs and availability. ATCWA will provide the required assistance to all students as per its registration requirements.

This 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/or additional tutorials.
  • Other mechanisms, such as assistance in using computing technology for completion of assessments.

Transfer between Registered Providers Requirements at ATCWA

ATCWA ensures that it only accepts the enrolment of international students who are eligible for release or have completed at least six (6) months of their principal course of study. In accordance with National Code 2018 student.

ATCWA Transfer between Registered Providers Policy and Procedure outlines the circumstances in which transfer of students from other Providers will be assessed in accordance with the National Code. ATCWA will assess each request on an individual student basis, taking into account all supporting documentation submitted.

Under the transfer student requirements (ESOS Act), if the student has completed more than six months of their principal course of study, the student as per ATCWA does not need to apply for a release but they must apply for a cancellation of their enrolment.

Please refer to Department of Home Affairs web site regarding changing courses: https://immi.homeaffairs.gov.au/change-in-situation/study-situation

Please refer to ESOS student fact sheet to know the responsibilities of an international student: https://docs.education.gov.au/documents/international-student-fact-sheet

Please refer to our web site for more information on transfer students requirements: https://atc.wa.edu.au/overseas-transfer-students/

Recognition of Prior Learning (RPL) and Credit Transfer (CT) at ATCWA

ATCWA will systematically and appropriately recognise course credit that is granted for recognition of prior learning and credit transfer within the ESOS framework. ATCWA is proactive in granting course credit for recognition of prior learning and credit transfer to students with suitable prior qualifications, learning or experience. To apply for recognition of prior learning or credit transfer students must submit an application form along with all documentary evidence to ATCWA. Recognition of prior learning and credit transfer may reduce the duration of your studies.

Intake Dates

  • 15 April 2019
  • 15 July 2019
  • 14 October 2019
  • 13 January 2020
  • 13 April 2020
  • 13 July 2020
  • 12 October 2020