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Hospitality Management

SIT40413 Certificate IV in Commercial Cookery

CRICOS CODE  080800E

Course Description
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.

Qualification
On successful completion of this course the students would be awarded the SIT40413 Certificate IV in Commercial Cookery which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality (Commercial Cookery).

Mode & Method of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the Imperial Training Kitchen and through Work-based Training.

Successful completion of all components will enable students to gain the qualification of SIT40413 Certificate IV in Commercial Cookery.

For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.

Work Based Training (WBT) has been implemented at The Imperial College of Australia as part of SIT40413 Certificate IV in Commercial Cookery for the delivery of SITHCCC309 Work effectively as a cook. A total of 192 hours will be completed in WBT. This will include a session for WBT Induction and another for the log book discussion/feedback and written assessment.

WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.

Assessments
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.

Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.

Course Length
This course will be delivered over a 76 week period of full time study (including course delivery, assessment, public holidays and break).

Entry Requirements
There are no entry requirements for this qualification although applicants should be able to demonstrate to the satisfaction of the College that they are capable of completing the course having regard to the relevant competence levels in the training documents.  The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Eligibility requirements - International students
Age requirements

For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.

English Language
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Immigration and Border Protection (DIBP).

Imperial accepts the results from International Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

IELTS (Academic English)       TOEFL (Paper Based)       TOEFL (Internet Based)       PTE Academic
Overall band score of 5.5                       527                                          46                                    42

Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS).  Arrangements will be made for the student to complete the ELICOS course with one of our associate providers at the student’s expense.

Fee - International Students 
Tuition Fee:            $13,750
Admission Fee:      $250

Overseas student Health cover (OSHC) year (These prices are determined by the Insurance Provider and may be subject to change)

Single:  $408
Family: $3501
Resources: $1500

Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 per cent up front course fee. We can also provide a more flexible payment plan to students to suite their individual circumstances

Eligibility Requirements - Domestic students
English Language
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Fee - Domestic full fee paying students
Tuition Fee: $13,500 
Application Fee: $250
Resources: $1500

Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.

Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.

Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.

Educational Pathways
After achieving this qualification, candidates may undertake a range of Diploma level qualifications including SIT50313 Diploma of Hospitality within the SIT12 Tourism, Travel and Hospitality Training Package, or other Training Packages.

Career Opportunities
SIT40413 Certificate IV in Commercial Cookery qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Commercial Cooking environments such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes:

  • chef
  • chef de partie

Units of Competence
In order to attain these qualification students are required to complete 33 units of competency consisting of twenty seven (27) core units and six (6) elective units.

Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.

Core Units

BSBDIV501A Manage diversity in the workplace

BSBSUS301A Implement and monitor environmentally sustainable work practices

HLTAID003 Provide first aid

SITHCCC101 Use food preparation equipment *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC202 Produce appetisers and salads *

SITHCCC203 Produce stocks, sauces and soups *

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC301 Produce poultry dishes *

SITHCCC302 Produce seafood dishes *

SITHCCC303 Produce meat dishes *

SITHCCC307 Prepare food to meet special dietary requirements *

SITHCCC308 Produce cakes, pastries and breads *

SITHCCC309 Work effectively as a cook *

SITHKOP302 Plan and cost basic menus

SITHKOP402 Develop menus for special dietary requirements

SITHKOP403 Coordinate cooking operations *

SITHPAT306 Produce desserts *

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety


Elective Units

SITXWHS101 Participate in safe work practices

BSBWOR203B Work effectively with others

BSBSUS201A Participate in environmentally sustainable work practices

SITHASC301 Produce Asian cooked dishes

SITXINV401 Control stock

SITHCCC304  Produce and serve food for buffets

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