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Cert IV in Commercial Cookery – SIT40516

Learn the skills and knowledge required to become a qualified chef.

Study Mode – In-person on campus

Cost – Contact the College

Duration – 74 weeks without prior Commercial Cookery qualifications

 

Entry Requirements

  • Be 18 years and above
  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with previous study and work experience in a related field

Entry into this program requires International Students to fulfil requirements as listed below:

  • Must be 18 years of age or over.
  • Completed years 10 (or equivalent)
  • 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:
  • Educated for 5 years in an English-speaking country; or
  • Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
  • 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.

Those who do not meet the minimum English requirement will need to successfully complete an English program leading to a level of equivalent to the aforementioned English test scores.

Who should apply?

Are you looking at beginning your career as a qualified chef? Then this certificate is perfect for you to kickstart your career in the kitchen. Learn the skills necessary to become a qualified chef and land the job of your dreams.

 

Become a qualified chef today

The course at a glance

If you have a passion for creating amazing dining experience and cooking up a storm, then the Certificate IV in Commercial Cookery is for you.

The course will provide you with the hands-on experience that you require to enter the hospitality industry as a chef or chef de partie. This course will teach you the skills and knowledge around food preparation, food production, nutrition, health and safety practices, hygiene, and teamwork within a kitchen environment.

The hospitality industry in Australia is growing, and you can too. This course will teach you all the skills and knowledge you require to become a qualified chef and follow you passion.

So what are you waiting for? Open the door by completing this course and become a qualified chef.

What will you learn?

You will learn a range of different skills which you will need to know to become a qualified chef.

  • General food preparation techniques
  • Nutrition information
  • How to prepare a wide variety of dish types
  • People and team management
  • Leadership, and conflict resolution skills
  • How to work effectively in the commercial cooking industry
  • Proper sanitation
  • Workplace health and safety
  • human resource management (Elective units)

 

Course outline for the Certificate IV in Commercial Cookery

The course contains both compulsory, otherwise known as core subjects, as well as elective subjects, and practical work experience.

 

Successful completion of the certificate requires:

Total number of completed units – 33

Completion of Core Units – 27

Completion of Elective Units – 6

Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit is provided as well as an indication of unit type.

Code Title Type
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHCCC001 Use food preparation equipment Core
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
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations Core
SITHPAT006 Produce desserts Core
SITXCOM005 Manage conflict. Core
SITXFIN003 Manage finances within a budget Core
SITXFSA001 Use hygienic practices for food safety *= Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHKOP001 Clean kitchen premises and equipment Elective
SITXINV004 Control stock Elective
BSBCMM201 Communicate in the workplace Elective
BSBWOR203 Work effectively with others Elective
SITXCCS006 Provide Service to Customers Elective
SITXCCS002 Provide visitor information Elective
SITXINV001 Receive and store stock Elective

 

The Delivery and Assessment Methods

Face to face classroom theory and practical sessions

Emerald College uses face-to-face classroom-based delivery for knowledge and practical teaching. These lessons are:

  • Facilitator led
  • Interactive, participative, and collaborative group sessions
  • Using textbooks and group work
  • Using video and other supplementary teaching resources for variety
  • The Internet is used as reference which students will access

Self-Study learning and reinforcement between classroom sessions

Students are expected to study each unit of competency, and for up to 20 hours per week prior to and during the unit of competency to assist in reinforcing the learning and to prepare for future classroom sessions.

The self-study learning time could involve:

  • Revision of terminology introduced in recent classes
  • Completion of readings and activities in the relevant textbooks

Assessment methods

Students undertaking the Certificate IV in Commercial Cookery will be assessed using several different methods. The assessments must all be completed, and students must achieve a satisfactory result to achieve the certificate. Students who only partially complete assessments will receive a Statement of Attainment.

  • Written assessment/examinations
  • Practical observations
  • Portfolios
  • Presentations
  • Feedback

 

Outcomes for the Certificate IV in Commercial Cookery

Students who complete the certificate and obtain a ‘competent’ result for all listed competencies will be issued a nationally recognised award for the SIT40516 Certificate IV in Commercial Cookery.

Emerald College will issue certificates within 30 days of students being deemed competent in all units they are enrolled in. Students who do not meet the requirements of all 33 units of competency will receive a Statement of Attainment for those units that they have successfully completed.

Employment and Career Opportunities

Students who obtain the Certificate IV in Commercial Cookery will be equipped with all the skills and knowledge they require to become a qualified chef, or chef de partie. Students will also have gained valuable work experience in kitchen facilities throughout the course duration.

Your career pathways on completion generally include:

  • Chef (small restaurant/café)
  • Chef de partie
  • Caterer in a small business

For students who would like to complete further studies, Emerald College also offers the Diploma of Hospitality Management. This certification will provide you with the skills and experience required to become a manager in a kitchen environment.

Recognition of Prior Learning (RPL):

Recognition of Prior Learning (RPL) is a process that enables our applicants to gain recognition of skills and knowledge regardless of how they were achieved. RPL can include previous formal education, life experience, employment experience and personal interests.

To grant RPL, we must be confident that your experience matches up against the units of competence within the Diploma of Business. Evidence of RPL can include previous education certificates, references from a past employer, work samples, as well as testimonials from your clients.

Further information and enquiries about RPL is available on request from Emerald College.

Educational and Support Service

All learners/students at Emerald College are provided both direct and referral support regarding their educational and support needs including students’ well-being. Refer to “Student Support Policy and Procedure”.

Our administration and teaching team is available to answer any relevant questions or concerns our students, future students and applicants may have.

Please contact us and submit your question online or call our administration team on (07) 3124 6266. For any afterhours queries, please call on (04) 1124 0159.

How to Apply

You can apply to study the SIT40516 Certificate IV in Commercial Cookery at Emerald College by submitting our contact form, and we will be in touch with you about all the relevant information that we require.

So what are you waiting for? Study the Certificate IV in Cookery in Brisbane today.