SIT40516-Certificate IV in Commercial Cookery

SIT40516-Certificate IV in Commercial Cookery

The Fast track Certificate IV in Commercial Cookery course enables graduates to start careers in a range of hospitality establishments in the capacity of Chef and Chef de partie. The course is designed for people with a passion for cookery in a commercial environment and are already working or willing to work in the kitchen as a trainee for at least 720 hours for the duration of the course. Participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition in the real time. This is the blended mode of delivery which is a combination of on-campus and work-based learning.

Students will be required for F2F training for 1 day per week and be employed at least 15 hours per week in a commercial kitchen for the duration of the course to gain the required workplace skills and knowledge.

This course requires students to undertake practical assessments within their workplace or a suitable designated workplace in presence of either their supervisor or trainer/assessor.

Students will be completing their theory units of this qualification in the classroom. Resources and assessments for all units are available in the LMS.

Students will be completing some of the practical components in the BLC training Kitchen and most of the practical components will be completing in their workplace.

VET National Code
SIT40516
CRICOS Course Code
03790G
Duration
52 weeks (incl. 4 weeks of holidays and term break)
Delivery Mode
Blended
Tuition Fee
$10,000
Enrolment Fee
$200
Material Fee
$1000
Work Based Training
720 hours

Age Requirements:
Student must be at least 18 years of age or above at the time of course commencement to study at BLC.

Academic Requirements:
Domestic/485 visa holders students applying for Certificate IV level will need satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher qualification.
Admission Requirements:
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:

  • Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts
  • Must be working in the capacity of trainee cook in a commercial kitchen in hospitality industry at least 15 hours per week and will continue working for the whole duration of the course.
  • Prospective students must be able to handle meat, seafood, poultry and diary.


Pre-Training Review:

All student 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)
All students are required to undertake a language, literacy and numeracy (LLN) test mapped at ACSF level 3+ conducted by Blue Lotus College (BLC).

Candidates undertaking this course must possess sound Numeracy skills since they will be required to do calculations, make recipe cards and complete menu costing.

This industry-relevant course will prepare students’ with skills and knowledge to work in the hospitality in the capacity of:

  • Chef
  • Chef de partie

PATHWAYS:
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of hospitality.

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, work-placement activities and third-party report. For more, check out the other & virtual method of commercial cooking class