SIT40516-Certificate IV in Commercial Cookery
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.
Upcoming Programs
| Intake Name | Course Start Date | Course End Dates |
Age Requirements:
All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.
Academic Requirements:
International students applying for this qualification either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 11 or equivalent.
English Language Requirements:
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:
- Either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course;
or, IELTS score of 5.0 or equivalent with and ELICOS course (up to 10 weeks) to be taken before the main VET course.
or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.
Results more than two years are not acceptable. - Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
- Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a course from Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
- For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted on BLC’s campus (for onshore international students ONLY.)
OR
OR
OR
Please note that BLC will also accept equivalent test results from the following specified English Language Tests- TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT.
Pre-Training Review:
All students will undertake pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills and interview conducted by BLC enrolment officer.
Interview also aims to identify possible RPL opportunities.
Through pre-training review student will demonstrate that they have necessary skills to successfully complete the course.
Language, Literacy and Numeracy test (LLN):
Candidates undertaking this course must possess sound Numeracy skills since they will be required to do calculations, make recipe cards and complete menu costing.
If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive
Course for Overseas Learners (ELICOS) programs with BLC.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops or to run a small business in these sectors.
Possible job titles include: Chef and Chef de partie.
BLC does not make any misleading claims or job guarantees or advertise any employment outcome with its courses.
In order to achieve qualification students must complete the following 33 units of competency which includes 26 core units and 7 elective units.
Core Units:
| SITXFSA001 | Use hygienic practices for food safety (*prerequisite unit) |
| SITXFSA002 | Participate in safe food handling practices |
| *SITXINV002 | Maintain the quality of perishable items |
| *SITHCCC005 | Prepare dishes using basic methods of cookery |
| *SITHCCC001 | Use food preparation equipment |
| SITXHRM001 | Coach others in job skills |
| *SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| *SITHCCC007 | Prepare stocks, sauces and soups |
| *SITHCCC013 | Prepare seafood dishes |
| *SITHCCC014 | Prepare meat dishes |
| *SITHCCC006 | Prepare appetisers and salads |
| SITHKOP002 | Plan and cost basic menus |
| *SITHCCC012 | Prepare poultry dishes |
| *SITHPAT006 | Produce desserts |
| *SITHCCC019 | Produce cakes, pastries and breads |
| *SITHCCC018 | Prepare food to meet special dietary requirements |
| *SITHCCC020 | Work effectively as a cook |
| *SITHKOP005 | Coordinate cooking operations |
| BSBDIV501 | Manage diversity in the workplace |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement and monitor work health and safety practices |
| Elective Units: | |
| SITXWHS001 | Participate in safe work practices |
| *SITHKOP001 | Clean kitchen premises and equipment |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXCCS007 | Enhance customer service experiences |
| BSBSUS211 | Participate in environmentally sustainable work practices |
| BSBTWK201 | Work effectively with others |
| SITXFSA004 | Develop and implement a food safety program |
*= All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety
This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays, skills demonstration and work-placement activities.