Commercial cookery

SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY

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. 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.

Employment Opportunities
Possible job titles that are relevant to this qualification include: Chef, Chef de Partie.

Assessment
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.

Learning Periods & Fees
Total Duration: 78 Weeks
Fees: $24000.00 + $300 Admission Fee

Course Entry Requirements
There are no prerequisite requirements for individual units of competency. International students must be over eighteen years old and provide evidence to demonstrate both academic and English language entry requirements as follows: Academic Requirements: Successful completion of Year 12 or equivalent and/or above

English Language Requirements
Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test administered by ACC.
The following English language tests are recognised and accepted by Australian Technology and Innovation College: 

• IELTS (International English Language Testing System) test with overall score of 5.5 OR 

• TOEFL iBT (Test of English as a Foreign Language) internet based test with a score of 46 or above, OR

• PTE (Pearson Test of English) Academic with a score of 42 or above, OR

• Cambridge English: Advanced (CAE) from Cambridge TESOL test scores 47 or above, OR

• Successfully completed AQF level certificate III and or above • Satisfactory completion of ELICOS studies upper intermediate or above

 

Prerequisites
International students must be over eighteen years old and provide evidence to demonstrate both academic and English language entry requirements as follows: Academic Requirements: Successful completion of Year 12 or equivalent and/or above English Language Requirements: as follows: IELTS 5.5 or equivalent

Course Content
Thirty Three(33) total units
26 core units plus 7 elective modules
The list of units of competency have been selected by ACC as being appropriate combination that can provide valid, reliable, fair and flexible assessment and is deemed suitable for industry required outcomes.

Pathways
After achieving SIT40516 Certificate IV in Commercial Cookery, students have a number of pathway options: further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.

 

0101727

Cluster Name Unit Title Core/Elective
Hospitality – 1 BSBDIV501 Manage diversity in the workplace Core
  BSBITU301 Create and use database Elective
  BSBITU306 Design and produce business documents Core
  SITXCOM005 Manage conflict Core
  SITXFIN003 Manage finances within a budget Elective
  SITXHRM002 Roster staff Core
  SITXHRM003 Lead and manage people Core
  SITXMGT001 Monitor work operations Core
  BSBITU202 Create and use spreadsheets Core
Hospitality – 2 SITXHRM001 Coach others in job skills Core
  SITXWHS002 Identify hazards, assess and control safety risks Core
  BSBSUS401 Implement and monitor environmentally sustainable work practices Core
  SITHIND002 Source and use information on on the hospitality industry Core
  SITHKOP002 Plan and cost basic menus Core
  SITXFSA001 Use hygienic practices for food safety Core
  SITXFSA002 Participate in safe food handling practices Core
Hospitality – 3 SITHCCC020* Work effectively as a cook Core
  SITHKOP005* Coordinate cooking operations Core
  SITXINV002* Maintain the quality of perishable items Core
  SITHCCC001* Use food preparation equipment Core
  SITHCCC005* Prepare dishes using basic methods of cookery Core
Prep – 1 SITHCCC006* Prepare appetiser and salads Core
  SITHCCC007* Prepare stocks, sauces and soups Core
  SITHCCC018* Prepare food to meet special dietary requirements Core
  SITHCCC008* Prepare vegetable, fruit, egg and farinaceous dishes Core
  SITHCCC012* Prepare poultry dishes Core
Prep – 2 SITHCCC013* Prepare seafood dishes Core
  SITHCCC014* Prepare meat dishes Core
  SITHCCC019* Produce cakes, pastries and breads Core
  SITHKOP004 Develop menus for special dietary requirements Core
Prep – 3 SITHPAT006* Produce desserts Core
  SITXCCS006 Provide service to customers Elective