SIT40516 Certificate IV in Commercial Cookery (CRICOS COURSE CODE: 092048M)

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.

Credit Transfer (CT)

Credit Transfer is the recognition of any equivalent study an international student has previously undertaken at another Registered Training Organisation (RTO).

Recognition of Prior Learning (RPL)

RPL means receiving recognition of a competency (or competencies) as a result of any previous learning acquired, regardless of where or how the learning was acquired. The RPL assessment process may assess a student’s formal, non-formal and informal learning to determine the extent to which that individual meets the requirements specified in the training package or VET accredited courses.

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 a student’s studies.

Recognition of prior learning, credit transfer and/or course credit policy & procedure: https://atc.wa.edu.au/wp-content/uploads/2020/03/Recognition-of-Prior-Learning-Credit-Transfer-and_or-Course-Credit-Policy-Procedure.pdf

ATCWA will ensure all students have met the course entry requirements of their enrolled course. As part of enrolment process, all students are required to sit for a LLN test to ensure the student has sufficient LLN capabilities to complete the course.

Students with LLN difficulties will be provided additional learning support by an appropriate staff member at ATCWA. The LLN support will be based on the students 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.

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: http://atc.wa.edu.au/overseas-transfer-students/

Transfer Between Registered Providers Policy & Procedure: https://atc.wa.edu.au/wp-content/uploads/2020/01/Transfer-Between-Registered-Providers-Policy-Procedure.pdf

Kitchen Toolkit List:

  • 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 List:

  • 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

ATCWA Commercial Training Kitchen

ATCWA’s commercial training 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.

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.

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 the 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 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, domestic students, 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 36 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
$250 (for new students only)$1450For overseas students: $17350
For domestic students: $10000

Material fee varies from course to course.

Includes:

  • Didasko 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 $375 (uniform $75 and kitchen tool kit $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 up to 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

Unit CodeUnit NameCore /Elective
BSBDIV501Manage diversity in the workplaceCore
BSBSUS401Implement and monitor environmentally sustainable work practicesCore
SITHCCC001Use food preparation equipment*Core
SITHCCC005Prepare dishes using basic methods of cookery*Core
SITHCCC006Prepare appetisers and salads*Core
SITHCCC007Prepare stocks, sauces, and soups*Core
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*Core
SITHCCC012Prepare poultry dishes*Core
SITHCCC013Prepare seafood dishes*Core
SITHCCC014Prepare meat dishes*Core
SITHCCC018Prepare food to meet special dietary requirements*Core
SITHCCC019Produce cakes, pastries, and breads*Core
SITHCCC020Work effectively as a cook*Core
SITHKOP002Plan and cost basic menusCore
SITHKOP004Develop menus for special dietary requirementsCore
SITHKOP005Coordinate cooking operations*Core
SITHPAT006Produce desserts*Core
SITXCOM005Manage conflictCore
SITXFIN003Manage finances within a budgetCore
SITXFSA001Use hygienic practices for food safetyCore
SITXFSA002Participate in safe food handling practicesCore
SITXHRM001Coach others in job skillsCore
SITXHRM003Lead and manage peopleCore
SITXINV002Maintain the quality of perishable items*Core
SITXMGT001Monitor work operationsCore
SITXWHS003Implement and monitor work health and safety practicesCore
SITHCCC017Handle and serve cheese*Elective
SITHCCC003Prepare and present sandwiches*Elective
SITXWHS001Participate in safe work practicesElective
BSBWOR203Work effectively with othersElective
SITHKOP001Clean kitchen premises and equipment*Elective
SITXWHS002Identify hazards, assess and control safety risksElective
SITHIND002Source and use information on the hospitality industryElective

*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

  • 13 January 2020
  • 14 April 2020
  • 13 July 2020
  • 17 August 2020
  • 12 October 2020
  • 11 January 2021
  • 12 April 2021
  • 12 July 2021
  • 11 October 2021
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ATCWA is closely monitoring the situation of COVID-9 Coronavirus. We will continue to follow the Australian Government's advice & are committed to doing all we can to assist you. Visit our COVID-19 Updates Page.

ATCWA is closely monitoring the situation of COVID-9 Coronavirus. We will continue to follow the Australian Government's advice & are committed to doing all we can to assist you. Visit our COVID-19 Updates Page

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