Purpose: 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.

Delivery Method : Blended delivery
Course Duration: 1 Year and 6 Months ( 78 Weeks including 60 scheduled tuition weeks and up to 18 weeks of holidays)

Weekly student contact hours: 20 hours

Education Pathways: The further study pathways available to students who undertake this qualification include:

• SIT 50416 Diploma of Hospitality Management

• SIT60316 Advanced Diploma of Hospitality Management

Pre-requisites: There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at Australian National Academy of Education.
  • Entry into this course requires an IELTS band score of 5.5 or in line with Department of Home Affairs (DHA) regulations.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet the course requirements.
Course Costs
Tuition Fee: $14,500

Other Costs:

Application Fee: $200 (non-refundable)

Resource fee: $1,100 (non-refundable)

 

Course Structure

The SIT40516 Certificate IV in Commercial Cookery requires the completion of 33 units (including 26 core units and 7 electives).

 

Code Unit 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, eggs 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
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
SITHKOP004 Develop menus for special dietary requirements Core
SITHCCC017 Handle and serve cheese Elective
BSBWOR203 Work effectively with others Elective
SITXINV001 Receive and store stock Elective
SITHCCC016 Produce pates and terrines Elective
SITHCCC003 Prepare and present sandwiches Elective
SITXWHS001 Participate in safe work practices Elective
SITXFIN004 Prepare and monitor budgets Elective