SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

The program is delivered over 80 weeks including scheduled holidays.

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

Individuals may enter SIT40516 Certificate IV in Commercial Cookery after successful completion of SIT30816 Certificate III in Commercial Cookery or with limited or no vocational experience.

This qualification provides a pathway to work at a supervisory level (chef or chef de partie) in various establishments such as restaurants, hotels, clubs, educational institutions, health establishments, residential or event and function caterers.

After successful completion of this course, you could progress to SIT50416 Diploma of Hospitality Management.

• Successful completion of Year 11 or the equivalent level of study. Click Here
• Minimum English level of IELTS 5.5 or equivalent. Click Here
• Applicant must be 18 years of age or above.

$18,000.00 includes Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable)

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:

Classroom Based - course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement

Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”

Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen AND 12 food service periods focussing on the production of required food supplies, processes and monitoring the quality of kitchen outputs

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.