SALISBURY COLLEGE AUSTRALIA

HomeCertificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code: 01000891

Course Duration

International students enrolled in this qualification will study over 78 weeks’ duration including the term and holiday breaks. The breakdown will be as follows:

 

  • Total Course Duration: 78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Certificate IV level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Delivery Location

Delivery Location
Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

Practical Location
Sydney (Walkable distance from Central Station)
Shop C10/372-428 Wattle Street, Ultimo NSW 2007

Course Description

“The information provided below is for International Students that will or currently hold the Student Visa with the Department of Home Affairs”

This course 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.

Career Opportunities

  • Chef
  • Chef de partie.

Entry Requirements

Course Credits

Please refer to our Course Credit POLICIES AND PROCEDURES click here.

Study Pathway

Students may further continue their study in SIT50416 Diploma of Hospitality Management click here.

Award

  • Student are required to seek their own work component for the SIT40516 Certificate IV in Commercial Cookery in order to satisfy the completion requirement.
  • Successful completion of all the thirty-three (33) unit of competencies required to be awarded with an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

Intake Dates

Month 2019 2020 2021 2022 2023
January 13/01/2020 11/01/2021 10/01/2022 09/01/2023
February
March
April 13/04/2020 12/04/2021 11/04/2022 10/04/2023
May
June
July 13/07/2020 12/07/2021 11/07/2022 10/07/2023
August
September
October 14/10/2019 12/10/2020 11/10/2021 10/10/2022 09/10/2023
November
December

 

SIT40516 Certificate IV in Commercial Cookery

Total of  33 units
1 SITXWHS002 Identify hazards, assess and control safety risks
2 SITXWHS003 Implement and monitor work health and safety practices
3 BSBSUS401 Implement and monitor environmentally sustainable work practices
4 SITHIND002 Source and use information on the hospitality industry
5 SITXFSA001 Use hygienic practices for food safety
6 SITXFSA002 Participate in safe food handling practices
7 SITXCCS007 Enhance the customer service experiences
8 BSBDIV501 Manage diversity in the workplace
9 SITHKOP004 Develop menus for special dietary requirements
10 SITXFIN003 Manage finances within a budget
11 SITHKOP002 Plan and cost basic menus
12 SITXINV001 Receive and store stock
13 SITXINV003 Purchase goods
14 SITXINV004 Control stock
15 SITHCCC001 Use food preparation equipment
16 SITHCCC005 Prepare dishes using basic methods of cookery
17 SITHCCC006 Prepare appetisers and salads
18 SITHCCC007 Prepare stocks, sauces and soups
19 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
20 SITHCCC012 Prepare poultry dishes
21 SITHCCC013 Prepare seafood dishes
22 SITHCCC014 Prepare meat dishes
23 SITHCCC018 Prepare food to meet special dietary requirements
24 SITHCCC019 Produce cakes, pastries and breads
25 SITHPAT006 Produce desserts
26 SITXINV002 Maintain the quality of perishable items
27 SITHKOP005 Coordinate cooking operations
28 SITXMGT001 Monitor work operations
29 SITHCCC020 Work effectively as a cook
30 SITXHRM002 Roster staff
31 SITXHRM001 Coach others in job skills
32 SITXHRM003 Lead and manage people
33 SITXCOM005 Manage conflict
LEARNING & ASSESSMENT MATRIX Learning Assessment Methods
Code Unit Title Face to Face Classroom delivery Knowledge
Questions		 Observations Projects
SITXWHS002 Identify hazards, assess and control safety risks        
SITXWHS003 Implement and monitor work health and safety practices        
BSBSUS401 Implement and monitor environmentally sustainable work practices        
SITHIND002 Source and use information on the hospitality industry        
SITXFSA001 Use hygienic practices for food safety        
SITXFSA002 Participate in safe food handling practices        
SITXCCS007 Enhance the customer service experiences        
BSBDIV501 Manage diversity in the workplace        
SITHKOP004 Develop menus for special dietary requirements        
SITXFIN003 Manage finances within a budget        
SITHKOP002 Plan and cost basic menus        
SITXINV001 Receive and store stock        
SITXINV003 Purchase goods        
SITXINV004 Control stock        
SITHCCC001 Use food preparation equipment        
SITHCCC005 Prepare dishes using basic methods of cookery        
SITHCCC006 Prepare appetisers and salads        
SITHCCC007 Prepare stocks, sauces and soups        
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes        
SITHCCC012 Prepare poultry dishes        
SITHCCC013 Prepare seafood dishes        
SITHCCC014 Prepare meat dishes        
SITHCCC018 Prepare food to meet special dietary requirements        
SITHCCC019 Produce cakes, pastries and breads        
SITHPAT006 Produce desserts        
SITXINV002 Maintain the quality of perishable items        
SITHKOP005 Coordinate cooking operations        
SITXMGT001 Monitor work operations        
SITHCCC020 Work effectively as a cook        
SITXHRM002 Roster staff        
SITXHRM001 Coach others in job skills        
SITXHRM003 Lead and manage people        
SITXCOM005 Manage conflict