SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
CRICOS Course Code: 107908M
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.
More information is available via the My Skills Website:
- Students must be over 18 years of age
- Students must participate in a course entry interview to determine suitability for the course and student needs
- Students must have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
o Educated for 5 years in an English-speaking country; or
o Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
o Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
The Diploma of Business is offered over 18 months, equating to 78 weeks, including 18 weeks holidays. This will be split into six 10-week terms. You will receive an orientation from your trainer within one week of your enrolment.
Core or Elective
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment*
Prepare dishes using basic methods of cookery*
Prepare appetisers and salads*
Prepare stocks, sauces and soups*
Prepare vegetable, fruit, egg and farinaceous dishes*
Prepare poultry dishes*
Prepare seafood dishes*
Prepare meat dishes*
Prepare food to meet special dietary requirements*
Produce cakes, pastries and breads*
Work effectively as a cook*
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations*
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items*
Monitor work operations
Implement and monitor work health and safety practices
Identify hazards, assess and control safety risks
Prepare and monitor budgets
Enhance customer service experiences
Develop and manage quality customer service practices
Design and produce business documents
Prepare financial reports
Source and use information on the hospitality industry
The table below outlines how the shift requirements (and hours) have been allocated:
Total hours allocated
Breakdown of hours
SITXCCS008 Develop and manage quality customer service
4 service periods
Completed during Block 10
SITHKOP005 Coordinate cooking operations
12 service periods
12 x 4-hour shifts completed in the training kitchen.
7 shifts in Block 10
5 shifts in Block 11
SITXMGT001 Monitor work operations
Being co-assessed for context
Co-assessed (hours included in Block 11 as above)
SITHCCC020 Work effectively as a cook
48 service periods
16 shifts completed in the workplace in Block 11
25 shifts completed in the workplace in Block 12
An additional 7 shifts to be completed over the term in the work placement
64 service periods
Australian Business Management will assist students to find work placements. Students may also arrange their own work placement.
All workplaces will be checked using a facilities and equipment check prior to the placement commencing.
Assessors will visit and assess the student at least twice during the work placement.
The training and assessment schedule shows the weeks during which training is delivered and assessment conducted for each unit.
ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.
Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.
Total number of units of competency (subjects) required to receive this qualification is 33, comprising of 26 core units and 7 elective units. These are listed under Course Structure.
The majority of components for this course, delivery and assessment, will be delivered during the course however learners are required to continue their study off site to ensure they gain a comprehensive understanding of the topic within each unit of competency.
Students are expected to spend 30 hours per unit, studying off site.
Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Certificate IV of Commercial Cookery. ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 33 units of competency to achieve the Certificate IV, will receive a Statement of Attainment for those units that they have successfully completed.
To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.
The aim of both documents is to provide any support that may be required. This could include:
- Language, Literacy and Numeracy (LLN) support
- Assistive Technology
- Additional Tutorials, and / or
- Other mechanisms, such as assistance in using technology for online delivery components.
Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.
Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.
Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.
Fees and charges
Total Course Fee is AUD $19,150 comprising
Enrolment Fee – AUD$250.00 (non-refundable)
Student Resources – textbooks, printed notes, uniforms etc. – AUD$900.00
Tuition Fees – AUD$18,000.00
On enrolment: Applicants are required to pay $250 non-refundable enrolment fee + $900 resource + $1,000 tuition fee = Total $2,150.
During the course: 17 subsequent payments of $1,000 will be made at monthly intervals.
Chef de partie
Prior and existing Skills
It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the
appropriate structure and support during the course.
Credit Transfer and Recognition of prior learning (RPL)
Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.
Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.
The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.
Pathways to Further Study / Career Opportunities
After achieving this qualification, graduates may undertake the next qualification up the SIT50416 Diploma of Hospitality Management.
Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to firstname.lastname@example.org or call us on +61 (02) 9160 4507.