CERTIFICATE IV IN COMMERCIAL COOKERY

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Course Description

The SIT40516-Certificate IV in Commercial Cookery 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

  • Completion of high school studies equivalent to Australian Year 12(international students only, year 11 or equivalent)  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

Enrolment FeeMaterial FeeTuition Fee
AUD 250 (for new students only)AUD 1,450For overseas students: AUD 17,350

Material fee varies from course to course.

Includes:

  • Learner Guides (Online)
  • Assessments
  • Perishable items consumed during training in commercial training  kitchen
  • Student support material.

Kitchen Tool Kit and Uniform

Students must buy uniform and kitchen tools before the commencement of practical classes in the training kitchen. The cost of the uniform and kitchen tools are not included in the enrolment fee, material fee, or tuition fee. The approximate total cost is AUD 375 (uniform AUD 75 and kitchen tool kit AUD 300) from an ATCWA recommended stockist (West Coast Uniforms 2/30 Erindale Road, Balcatta, WA, Ph. (08) 9240 6223).

Students are free to choose a supplier of their choice but it must be inspected by an ATCWA staff member prior to commencement to ensure it meets the required standards.See Uniform and Kitchen Tool Kit tab for full list.

Duration

The duration of the course duration is 78 weeks including 18 weeks holidays. Students must attend a minimum of twenty (20) face to face timetabled hours per week.

Where students have completed 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. 

Study Mode

  • Face-to-face onsite classes
  • Practical training and assessment in college commercial training kitchen
  • Work-based training/industry placement.

Location

  • Main Campus: 8 Francis Street, Perth, WA 6000
  • ATCWA Commercial Training Kitchen: Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
  • Work-Based Training/Industry Placement: Different venues located around the city ( speak to a staff member for full list of venues).

Units of Competency

Course

Title

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

SITXWHS002

Identify hazards, assess and control safety risks

Elective

SITXWHS001

Participate in safe work practices

Elective

BSBWOR203

Work effectively with others

Elective

SITXCCS006

Provide service to customers

Elective

BSBITU306

Design and produce business documents

Elective

SITHKOP001

Clean kitchen premises and equipment

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. 

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

ATCWA adopts a number of assessment tools. All students should demonstrate competency through each of the assessment tools. In general, the following assessment methods apply for this course:

  • Projects
  • Practical Demonstrations
  • Knowledge-Based Tests
  • Case Studies
  • Portfolios
  • Reports
  • 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.

Intake Dates

  • 10 January 2022
  • 11 April 2022
  • 11 July 2022
  • 10 October 2022
  • 09 January 2023
  • 10 April 2023
  • 10 July 2023
  • 09 October 2023