Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT40516 - Certifcate IV in commercial cookery

  • Course Code SIT40516

  • CRICOS course Code 0101695

  • Course Duration 78 weeks

  • Pre Enrolment Information Click Here

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Course Information

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 various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title: Chef                                                   

Course Duration

78 weeks (including public holidays, re‐assessment and catch‐up days) – full‐time study for 20 hours per week over 3 days per week (but in 26 weeks, including public holidays and reassessment and catch‐up days), if a student has completed a SIT30816 Certificate III in Commercial Cookery at AIIT.

Mode of Study

Face to face delivery on an AIIT campus with WBT (12 Food Service Period)

Campuses:

Ground Floor 313‐315 Flinders Lane, Melbourne VIC 3000

17‐21 Buckhurst Street, South Melbourne, VIC 3205

390A Lygon Street, Brunswick East, VIC 3057

Entry Requirements

    AIIT requires that all International students must be 18 years of age or over at the time of enrolment in this qualification and must provide evidence that they have obtained or completed one of the following:

  • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS (https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements);
  • (Note ‐ IELTS ‐ results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en‐gb/articles/202838296‐Howlong‐ are‐my‐results‐and‐certificate‐valid‐for‐); or
  • Have completed a Certificate III, Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
  • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level
  • Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference: https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements: English language exemptions, these students will be required to complete AIIT’s English Language Assessment (Copyright to Department of Industry 2013) to determine that they have the required levels (at ACSF Level 3) to satisfactorily complete their course of study; and if they cannot satisfactorily complete this assessment, they will be enrolled in the General English Course at AIIT as a pathway to this qualification.
 
Units of Competency
  • Prerequisite Unit: SITXFSA101 – Use hygienic practices for food safety is a pre‐requisite unit which the student must be deemed competent before they can Commercial Cookery Units of Competency.

    Note: The Handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements

  • Total number of units – 33 (This qualification has 26 core units and 7 elective units)

    • UNIT CODE
      UNIT NAME
    • 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 * (10 Dishes to Standard Recipes)
    • SITHCCC007
      Prepare stocks, sauces and soups * (4 Stocks, 8 Sauces & 8 Soups to Standard Recipes)
    • SITHCCC008
      Prepare vegetable, fruit, egg and farinaceous dishes * (21 Dishes to Standard Recipes)
    • SITHCCC012
      Prepare poultry dishes * (8 Dishes to Standard Recipes)
    • SITHCCC013
      Prepare seafood dishes * (9 Dishes to Standard Recipes)
    • SITHCCC014
      Prepare meat dishes * (10 Dishes to Standard Recipes)
    • SITHCCC018
      Prepare food to meet special dietary requirements * (6 Dishes modifying Standard Recipes)
    • SITHCCC019
      Produce cakes, pastries and breads * (12 Dishes to Standard Recipes)
    • SITHCCC020
      Work effectively as a cook * (48 Complete Service Periods)
    • SITHKOP002
      Plan and cost basic menus
    • SITHKOP004
      Develop menus for special dietary requirements
    • SITHKOP005
      Coordinate cooking operations *
    • SITHPAT006
      Produce desserts * (10 Desserts to Standard Recipes)
    • 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 supplies *
    • SITXMGT001
      Monitor work operations
    • SITXWHS003
      Implement and monitor work health and safety practices
    • SITXCCS007
      Enhance customer service experiences
    • SITXFIN002
      Interpret financial information
    • SITXFSA004
      Develop and implement a food safety program
    • SITXCCS006
      Provide service to customers
    • SITHCCC004
      Package prepared foodstuffs *
    • SITHCCC017
      Handle and serve cheese *
    • SITXINV001
      Receive and store stock
    • If a student is required to complete all of the 33 Units of Competency in this qualification they will be delivered and assessed in 78 weeks (as listed on CRICOS); but in 26 weeks, including public holidays and re‐assessment and catch‐up days, if a student has completed a SIT30816 Certificate III in Commercial Cookery at AIIT (and been granted Credit Transfer for the Units of Competency as shown in the table above).