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 : Face to face at level 5, 85 Queen street, Melbourne VIC 3000 and

97 Smith St, Fitzroy, Victoria 3065(Training Kitchen)

At RIC, 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:
  • All students must be 18 years of age or over at the time of applying for admission at the 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.
  • Learning (ACSF Level 3, reading (ACSF Level 3), writing (ACSF Level 3), oral communication (ACSF Level 4), and numeracy (ACSF Level 3) are desirable to participate in this course.
  • Satisfactory completion of studies in the 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.
  • Completing a Language, Literacy, and Numeracy (LLN) assessment.
Course Costs Tuition Fee $21,000

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

Work placement:

The students are required to undertake at least 192 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. RIC will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete foodservice periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks, and maintain a logbook throughout the placement.

 

Delivery Arrangements

 

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

 

 

Students will be provided with a detailed learners guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

 

 

Assessment methods:

RIC use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

  • Written/Oral questions
  • Practical Demonstration
  • Written Assignment
  • Case studies and project tasks
  • Roleplay and class activities

 

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

RPL/Credit Transfer:

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to RIC staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.

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