Certificate IV in Commercial Cookery Courses in Geelong, Melbourne, Victoria

Certificate IV in Commercial Cookery

VET National Code: SIT40516

CRICOS Course Code: 0102175

Course Duration: 78 Weeks (Incl. Holidays)

Entry Requirements: Refer to this page below

Delivery Mode: Face-to-Face

AQF Level 4

 

Course Description

This comprehensive course is designed to provide students with a wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. This course is designed to prepare students for a career as a Senior Chef, Chef de Cuisine, Chef de Partie and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. 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. ​​ Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your cooking and kitchen management technique and skills. Your studies in commercial cookery will also equip you with skills in financial, team and kitchen management so you will be trained across every aspect of running a busy kitchen while keeping operations running smoothly. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

 

Possible Pathways

This qualification is designed to provide a pathway for the role of commercial cooks who have a supervisory or team leading role in the kitchen. This course is designed for employment as a Chef or Chef de Partie in hotels, restaurants, resorts, catering companies, clubs, pubs, and/or to continue higher studies, individuals could progress to the following courses with Veritas Institute Australia:

  • SIT50416 Diploma of Hospitality Management

  • SIT60316 Advanced Diploma of Hospitality Management

Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcome upon course completion. Veritas Institute Australia also does not provide any assurance that students will always get a job upon returning to their home country. However, this qualification will offer a range of skills that aspiring chefs must have to work in hospitality, food service and other related sectors.

 

Mode of Study

Face to Face for minimum 20 hours per week plus Work Based Training

 

Location of Course Delivery

Classroom:​​ Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia

Simulated Commercial Kitchen:​​ Sacred Heart College| Retreat Road| Newtown| Victoria 3220

Work based Training:​​ Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the student prospectus.

 

What is Work Based Training

WBT is considered to mean training and/or assessment that will occur in a workplace other than in Veritas Institute Australia’s own simulated commercial kitchen. It can be voluntary work within industry, designed to allow the learner to understand the workplace and the tasks involved in their chosen area of study. Voluntary meaning that the learner will engage in the same work practices as other employees but without being paid.

SIT40516 Certificate IV in Commercial Cookery involves work-based training / Practical Placement for 60 complete food service periods (or approximately 240 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the student prospectus.

 

Entry Requirements

Although there are no formal prerequisites required to enter SIT40516 Certificate IV in Commercial Cookery, however, International Students entering this course at Veritas Institute Australia must meet the minimum entry requirements as listed below:

  • Aged 18 or above

  • Passed Australian Year 12 or equivalent

  • IELTS (Academic) test score of 5.5 or equivalent

  • Successful completion of Veritas Institute Australia’s LLN Test at the appropriate ACSF Level.

Please read International Student Prospectus and Student Handbook for more information.

 

Awards issued on Completion

Students obtaining a competent result for all 33 units of competency will achieve the Nationally Recognised qualification SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code:​​ 0102175). A Record of Results will be issued to students who complete less than 33 units.

 

Course Structure

To successfully achieve this qualification, students need to complete 33 units of competency which include 26 core units, plus 07 elective units.

Unit of Competency Code

Unit of Competency Title​​ 

Core or Elective

SITXFSA001

Use Hygienic Practices for food safety

Core

SITXFSA002

Participate in safe food handling practices

Core

BSBWOR203

Work effectively with others

Elective*

SITHCCC001

Use food preparation equipment**

Core

SITHKOP001​​ 

Clean kitchen premises and equipment**

Elective*

SITXINV002​​ 

Maintain the quality of perishable items**

Core

SITXWHS001

Participate in safe work practices

Elective*

SITHCCC005

Prepare dishes using basic methods of cookery**

Core

SITHCCC006

Prepare appetisers and salads**

Core

SITHCCC007

Prepare stocks, sauces and soups**

Core

SITHCCC008​​ 

Prepare vegetable, fruit, egg and farinaceous dishes**

Core

SITHCCC012

Prepare poultry dishes**

Core

SITHCCC013

Prepare seafood dishes**

Core

BSBSUS201

Participate in environmentally sustainable work practices

Elective*

SITHFAB002

Provide responsible service of alcohol

Elective*

SITXMGT001

Monitor work operations

Core

SITXHRM001

Coach others in job skills

Core

SITHKOP002

Plan and cost basic menus

Core

SITHIND002

Source and use information on the hospitality industry

Elective*

SITHCCC003

Prepare and present sandwiches**

Elective*

SITHCCC014

Prepare meat dishes**

Core

SITHPAT006

Produce desserts**

Core

SITHCCC019

Produce cakes, pastries and breads**

Core

SITHCCC018

Prepare food to meet special dietary requirements**

Core

SITHCCC020

Work effectively as a cook**

Core

BSBDIV501

Manage diversity in the workplace

Core

BSBSUS401

Implement and monitor environmentally sustainable work practices

Core

SITHKOP004

Develop menus for special dietary requirements

Core

SITHKOP005

Coordinate cooking operations**

Core

SITXCOM005

Manage conflict

Core

SITXFIN003

Manage finances within a budget

Core

SITXWHS003

Implement and monitor work health and safety practices

Core

SITXHRM003

Lead and manage people

Core

*Elective units for this qualification are current at the time of publication and are subject to change. Please read​​ https://www.asqa.gov.au/sites/default/files/2020-01/FACT_SHEET_Delivering_elective_units.pdf​​ for more information about delivering elective units.

**Units marked ** have the pre-requisite unit SITXFSA001​​ Use Hygienic Practices for food safety.