SIT40516 – Certificate IV in Commercial Cookery (CRICOS Course Code: 092048M)
This qualification trains a person to work as a chef in Australia. This course helps the students in the necessary on-the-job experience in a commercial kitchen. Students gain practical skills and experiences in real workplace settings and get job-ready at graduation.
|Application Fee||Material Fee||Tuition Fee|
|$250 (for new students only)||$400||For overseas students: $5600
For domestic students: $3500
|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 enrolment.
COURSE PREREQUISITES AND ENGLISH LANGUAGE REQUIREMENTS
Must be 18 years of age or over
• Completion of SIT30816 – Certificate III in Commercial Cookery OR
• Demonstrated knowledge, skills and experience in hospitality as per AQF requirements.
English Language Requirement (for international students only)
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 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.
UNIT OF COMPETENCIES
|Unit Code||Unit Name||Core / Elective|
|SITHKOP005||Coordinate cooking operations *||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices *||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITHKOP004||Develop menus for special dietary requirements *||Core|
|BSBDIV501||Manage diversity in the workplace *||Core|
|SITXFIN003||Manage finances within a budget||Core|
Intake Date , Duration & Study Mode
2018: 15/01/2018, 16/04/2018, 16/07/2018, 15/10/2018
The duration of the course is 26 weeks including 6 weeks holidays.
All international students must complete scheduled 20 hours of training 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)
Students have 20 contact hours per week for a total of 400 contact hours.
This course comprises of:
✓ 400 hours of supervised study
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.
✓ 202 hours of unsupervised self-study activities
Transfer student requirements
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.
• Projects • Practical Demonstrations • Knowledge Based Tests • Case Studies • Portfolios • Check points • Quiz
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 suits for employment in the following job roles: • Chef • Chef de partie