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 : | Classroom (Blended)
At ANAE, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information. |
Course CRICOS Code: | 0101524 |
Course Duration: | 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• SIT 60316 Advanced Diploma of Hospitality Management |
Career Outcomes | Prospective careers in hospitality include a cook and/or trainee chef in the following establishments: • Head chef • Catering manager • Chef de Partie • Sous chef |
Pre-requisites: | There are no pre-requisites for this qualification or any of the units of competency contained within it. |
Admission Requirements: |
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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, 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 |
SITHIND002 | Source and use information on the hospitality | Elective |
BSBWOR203 | Work effectively with others | Elective |
BSBSUS201 | Participate in environmentally sustainable work practices | Elective |
SITXWHS001 | Participate in safe work practices | Elective |
SITXINV001 | Receive and store stock | Elective |
SITHKOP001 | Clean kitchen premises and equipment | Elective |
SITHCCC003 | Prepare and present sandwiches | Elective |