SIT40516 Certificate IV in Commercial Cookery

Course Details

Units of Competency: 33 Units

1.       

BSBDIV501

Manage diversity in the workplace

2.       

BSBSUS401

Implement and monitor environmentally sustainable work practices

3.       

SITHCCC001

Use food preparation equipment

4.       

SITHCCC005

Prepare dishes using basic methods of cookery

5.       

SITHCCC006

Prepare appetisers and salads

6.       

SITHCCC007

Prepare stocks, sauces and soups

7.       

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

8.       

SITHCCC012

Prepare poultry dishes

9.       

SITHCCC013

Prepare seafood dishes

10.    

SITHCCC014

Prepare meat dishes

11.    

SITHCCC018

Prepare food to meet special dietary requirements

12.    

SITHCCC019

Produce cakes, pastries and breads

13.    

SITHCCC020

Work effectively as a cook

14.    

SITHKOP002

Plan and cost basic menus

15.    

SITHKOP004

Develop menus for special dietary requirements

16.    

SITHKOP005

Coordinate cooking operations

17.    

SITHPAT006

Produce desserts

18.    

SITXCOM005

Manage conflict

19.    

SITXFIN003

Manage finances within a budget

20.    

SITXFSA001

Use hygienic practices for food safety

21.    

SITXFSA002

Participate in safe food handling practices

22.    

SITXHRM001

Coach others in job skills

23.    

SITXHRM003

Lead and manage people

24.    

SITXINV002

Maintain the quality of perishable items

25.    

SITXMGT001

Monitor work operations

1. SITXWHS001 Participate in safe work practices - Elective
2. SITHKOP001 Clean kitchen premises and equipment
3. BSBSUS201 Participate in environmentally sustainable work practices - Elective
4. BSBWOR203 Work effectively with others - Elective
5. SITXCCS006 Provide service to customers - Elective
6. SITXCOM002 Show social and cultural sensitivity - Elective
7. SITXFIN002 Interpret financial information - Elective
8. SITXWHS002 Identify hazards, assess and control safety risks
9. SITHCCC011 Use cookery skills effectively
Please note choice of electives may vary based on the employment outcome appropriate to a student’s needs, qualification requirement and our ability to deliver.

Common Questions

ACADEMIC

  • Completion of Year 12 or high school or equivalent in applicant’s home country (Subject to the country Assessment Level).
  • International Students must be over 18 years of age before commencing studies.
  • There are no course specific requirements for this course

ENGLISH LANGUAGE REQUIREMENTS

  • International Students must have a good command of written and spoken English.
  • International students who do not have English as first language will need to show that they are capable of completing the course successfully by meeting at least one of the following entry requirements:
    • An IELTS score (Academic Module) of 5.5 with no individual band score less than 5.0, or
    • Certificate IV or Higher of AQF qualification or
    • PTE, with the minimum of overall 43 score (at least 36 score in each module)
    • Students with 5.0 bands will be considered if they have complete ELICOS program for a minimum period of 10 weeks
    • NYC in house English Placement Test for onshore applicants from Level 1 & 2 countries only

Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before seeking enrolment in this course.

Application Fee

$250.00

Tuition Fee

$14100.00

Material Fee

$500.00

Total

$14850.00

Inquire today to receive our customised payment plan.

The course is delivered Face to Face in a classroom and an industrial grade commercial kitchen facility organised by us.

You are also required to complete 48 service periods (minimum of 4 hours per service period paid or unpaid) in a real work environment during your studies. You will receive full support from Page Institute in order to secure your vocational placement.

Contact Hours:

  • 20 Hours face to face classroom (or virtual*) training including training in the commercial kitchen provided by PAGE Institute

*Please note face to face training may be delivered virtually due to covid-19 restrictions. Further information will be provided at the time of enrolment.

Anticipated duration of this course is 72 weeks. However, it may be significantly shorter depending on the factors such as CTs and RPL.

Please note as a student visa holder the duration of course may impact your visa conditions. We strongly recommend you contact the department of home affairs for more information.

We use a range of theory and practical assessment activities for each unit of competency to determine whether you’re competent.

The activities include but not limited to:

  • Theoretical assessments such as Written Questions, Oral Questions, Assignments, Projects, Case Studies
  • Practical assessments such as Role Plays, Demonstration Tasks, Presentations, Workplace Observations

You may be eligible to apply for credit transfer (CT) and/or RPL because of your previous studies and/or experience. You must discuss this with us prior to enrolling in any course. We will take you through a process to help you substantiate your claims. More information will be made available to you upon request.

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. 

Credit Transfer simply means we recognise your previous studies in Australia relevant to the course you’re applying to do with us. All of the completed units relevant to the course you undertake with us need not be completed again.