Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT40516 - Certificate IV in commercial cookery

Packaged Pathway

  • Course Code SIT40516

  • CRICOS course Code 0101695

  • Course Duration 78 weeks(Packaged Pathway)

  • Pre Enrolment Information Click Here

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Course Description

NRT

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.

Possible job titles include:

  • Chef
  • Chef de Partie

 

Course Duration

This qualification and its duration have been structured as a ‘Packaged Pathway’.

78 weeks* pathway program (including public holidays, re-assessment and catch-up classes) – full-time study for 20 contact hours per week over 3 days per week

* Successful completion of the SIT30816 - Certificate III in Commercial Cookery is mandatory to undertake this training plan.

Mode of Study

The program is classroom-based delivery face to face and work placement with trainer led training in classrooms, commercial kitchens, and computer labs consisting of lectures, group discussions, workshops, and simulated or actual industry work environments.
Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence.

Campuses
  • Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
  • 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057
  • Urban Kitchen - 17 - 21 Buckhurst Street, South Melbourne, Victoria, 3205

   

Entry Requirements

    Australian International Institute of Technology has the following entry requirements for the SIT40516 - Certificate IV in Commercial Cookery: All International students must:

  • Be at least 18 years of age and must have completed at least the equivalent of Year 12.
  • Have successfully completed the SIT30816 - Certificate III in Commercial Cookery
  • Meet minimum English Language Proficiency Requirements* including:
  • 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-language-requirements
    Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-
  • 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-language-requirements, they will be required to complete Australian International Institute of Technology’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for this course.
 
Course Requirements

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.
Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.
Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 12 Complete Food Service periods*.

  • * A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers
 
Pathways

Potential employment options could be as a Chef or Chef de Partie in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Students who complete this course may wish to continue their education into the SIT50416 – Diploma of Hospitality Management or pursue a career as a Chef or Chef de Partie in the Tourism, Travel and Hospitality industry.

Units of Competency

Total number of units of competency – 33 (This qualification has 26 Core units and 7 Elective units)

   

  • Code

  • Title

  • Core - Elective

  • BSBDIV501

  • Manage diversity in the workplace

  • Core

  • BSBSUS401

  • Implement and monitor environmentally sustainable work practices

  • Core

  • SITHCCC001

  • Use food preparation equipment * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC005

  • Prepare dishes using basic methods of cookery * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC006

  • Prepare appetizers and salads * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC007

  • Prepare stocks, sauces, and soups * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery. * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC008

  • Prepare vegetable, fruit, egg, and farinaceous dishes * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC012

  • Prepare poultry dishes * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC013

  • Prepare seafood dishes * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC014

  • Prepare meat dishes * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC018

  • Prepare food to meet special dietary requirements * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC019

  • Produce cakes, pastries, and breads * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHCCC020

  • Work effectively as a cook * + ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
    (+ Work Placement - 48 Complete Food Service Periods)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHKOP001

  • Clean kitchen premises and equipment * ^

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Elective

  • SITHKOP002

  • Plan and cost basic menus ^



    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITHKOP004

  • Develop menus for special dietary requirements

  • Core

  • SITHKOP005

  • Coordinate cooking operations * +



    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
    (+ Work Placement–12Complete Food Service Periods)
  • Core

  • SITHPAT006

  • Produce desserts * ^



    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITXHRM001

  • Coach others in job skills ^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITXCOM002

  • Show social and cultural sensitivity^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Elective

  • SITXCOM005

  • Manage conflict

  • Core

  • SITXCCS006

  • Provide Service to Customers ^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Elective

  • SITXCCS007

  • Enhance customer service experiences

  • Elective

  • SITXFIN002

  • Interpret financial information

  • Elective

  • SITXFIN003

  • Manage finances within a budget

  • Core

  • SITXFSA001

  • Use hygienic practices for food safety ^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITXFSA002

  • Participate in safe food handling practices ^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITXFSA004

  • Develop and implement a food safety program

  • Elective

  • SITXHRM003

  • Lead and manage people

  • Core

  • SITXINV001

  • Receive and store stock ^


    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Elective

  • SITXINV002

  • Maintain the quality of perishable items * ^



    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery.
  • Core

  • SITXMGT001

  • Monitor work operations

  • Core

  • SITXWHS003

  • Implement and monitor work health and safety practices

  • Core