SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code: 102963M

Commercial-Cookery
Course Features
Duration- 78 week
Language- English
Assessments- Yes
Enrolment fee: $250 (non-refundable)
Course fees: Total cost is AUD $21,000
Material Fees: AUD $750

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.

https://training.gov.au/Training/Details/SIT40516

International students must:

  • Be at least 18 years of age.
  • Participate in a course entry interview to determine suitability for the course and student needs.
  • Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or
  • Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
  • Successful completion of an English Placement Test

*Note that other English language tests such as PTE and TOEFL can be accepted.  Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays.

BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHCCC019 Produce cakes, pastries and breads*
SITHCCC020 Work effectively as a cook*
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items*
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Electives Units

SITXWHS002 Identify hazards, assess and control safety risks
SITXFIN004 Prepare and monitor budgets
BSBWOR203 Work effectively with others
SITXCCS006 Provide service to customers
BSBITU306 Design and produce business documents
BSBFIA401 Prepare financial reports
SITHIND002 Source and use information on the hospitality industry

Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:

  • Projects
  • Observations
  • Portfolios
  • Supervisor reports
  • Presentations
  • Report writing
  • Questioning (oral or written)

At the beginning of each unit, trainers will outline the assessment tasks that must be completed.

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.iie.edu.au

For international students, the granting of course credit may affect course fees as well as the duration of the course.

The result of an application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.

For any questions about course credit, contact us at the details shown below.

Vocational Placement 240 hours of vocational placement required.

  • 15hrs face to face classroom based at IIE Main Campus
  • S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
  • 5 Hrs. Online Via Online Learning System

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

IIE Main Campus

S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Phone: 0061(02)88972125
Email: info@iie.edu.au | admission@iie.edu.au | international@iie.edu.au
Web: www.iie.edu.au