SIT40516 – Certificate IV in Commercial Cookery

This qualification reflects the role of commercial chefs 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 nonroutine 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. The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40516
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
BSBDIV501 | Manage diversity in the workplace | Core |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
Core |
SITHCCC001 | Use food preparation equipment* | Core |
SITHCCC005 | Prepare dishes using basic methods of cookery* | Core |
SITHCCC006 | Prepare appetisers and salads* | Core |
SITHCCC007 | Prepare stocks, sauces and soups* | Core |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes* | Core |
SITHCCC012 | Prepare poultry dishes* | Core |
SITHCCC013 | Prepare seafood dishes* | Core |
SITHCCC014 | Prepare meat dishes* | Core |
SITHCCC018 | Prepare food to meet special dietary requirements* | Core |
SITHCCC019 | Produce cakes, pastries and breads* | Core |
SITHCCC020 | Work effectively as a cook* | Core |
SITHKOP002 | Plan and cost basic menus | Core |
SITHKOP004 | Develop menus for special dietary requirements | Core |
SITHKOP005 | Coordinate cooking operations* | Core |
SITHPAT006 | Produce desserts* | Core |
SITXCOM005 | Manage conflict | Core |
SITXFIN003 | Manage finances within a budget | Core |
SITXFSA001 | Use hygienic practices for food safety | Core |
SITXFSA002 | Participate in safe food handling practices | Core |
SITXHRM001 | Coach others in job skills | Core |
SITXHRM003 | Lead and manage people | Core |
SITXINV002 | Maintain the quality of perishable items* | Core |
SITXMGT001 | Monitor work operations | Core |
SITXWHS003 | Implement and monitor work health and safety practices | Core |
SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
SITXCCS007 | Enhance customer service experiences | Elective |
BSBITU202 | Create and use spreadsheets | Elective |
SITXCCS006 | Provide service to customers | Elective |
SITXINV001 | Receive and store stock | Elective |
SITXHRM002 | Roster staff | Elective |
SITHIND002 | Source and use information on the hospitality industry | Elective |
Who should apply for this course and why? This course is targeted at international students who are:
- Seeking to pursue a career in commercial cookery
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications
Completing this course may provide you with employment or learning opportunities. Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Further education pathways may include the SIT50416 Diploma of Hospitality Management.
This course is delivered face-to-face in a classroom-based setting, as well as through structured self-study and workplace based training. The timetable for this course will be advised in your Offer Letter and Student Agreement. You are required to attend classes for 20 hours per week for 60 study weeks (6 terms of 10 weeks each). Holidays are three weeks per term. Class sessions include a mix of theory and practical activities with a focus on creating a real life workplace. For the self-study, you will be provided with a self-study guide which includes activities which you must complete and hand into your trainer and assessor each week. In addition to classroom based learning and structured self-study, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments. As part of this course you will also need to complete 60 service periods. Twelve of these service periods will be completed in the training kitchen. The other 48 service periods are to be completed as part of a professional placement. The professional placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc) and we will assist you to find a work placement or you can find your own. Your professional placement will be discussed in detail with you once you start your course. You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
- Portfolios/journal
- Workplace hours log
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed. Your classes will be conducted in modern classrooms and the training kitchen and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study. You will be provided with a Student Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
ANE college realises that international students may face difficulties while studying with us. Therefore, we willingly support students through following services:
- To assist students with their personal issues, such as, accommodation, communication, transportation, preparation for part-time employment opportunities, referring to professional counselling services.
- To access to additional learning resources.
- To assist student with assessments’ resubmission through Student Support Plan.
- To participate in social and welfare events
- To identify information about external sources of support.
In order to meet visa requirements, as international students, you are required to satisfactorily complete course progress and class attendance. For further information, please read the International Student Handbook carefully and attend Orientation session on your first day at ANE college.
You are required to bring your own laptop with Office 365 (or similar program) to all classes. These costs are not included in your course fees. Specifications for laptops and associated costs are included below.
PC | Minimum requirements |
Processor | Intel® or AMD processor with 64-bit support*; 2 GHz or faster processor Microsoft Windows 10 |
Operating system | Microsoft Windows 10 |
RAM | 10 GB or more of RAM (8 GB recommended) |
Hard disk space | 3.1 GB or more of available hard-disk space |
Monitor resolution | 1024 x 768 display (1280×800 recommended) with 16-bit colour and 512 MB or more of dedicated VRAM; 2 GB is recommended. |
Graphics processor acceleration requirements | OpenGL 2.0-capable system |
Internet | Internet connection and registration are necessary for required software activation, validation of subscriptions, and access to online services |
MacOS: | Minimum requirements |
Processor | Multicore Intel processor with 64-bit support |
Operating system | MacOS version 10.12 (Sierra), macOS version 10.13 (High Sierra), or macOS version 10.14 (Mojave). |
RAM | 2 GB or more of RAM (8 GB recommended) |
Hard disk space | 4 GB or more of available hard-disk space for 64-bit installation; additional free space required during installation. |
Monitor resolution | 1024 x 768 display (1280×800 recommended) with 16-bit colour and 512 MB or more of dedicated VRAM; 2 GB is recommended |
Graphics processor acceleration requirements | OpenGL 2.0-capable system |
Internet | Internet connection and registration are necessary for required software activation, validation of subscriptions, and access to online services |
Name of software | ||
Office 365 | $129 annually | https://products.office.com/en-au/buy/office |
Laptop costs | ||
Any laptop that meets the specifications below. | $450 (approximate only) | Various |
- High School Certificate
- Proof of English language proficiency as specified in the entry requirements
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