|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 8, 20 Queen street, Melbourne VIC 3000 and
97 Smith St, Fitzroy, Victoria 3065(Training Kitchen)
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:
|Pre-requisites:||There are no pre-requisites for this qualification or any of the units of competency contained within it.|
Tuition Fee $21,000
Application Fee: $200 (non-refundable)
Resource fee: $1,100 (non-refundable)
The SIT40516 Certificate IV in Commercial Cookery requires the completion of 33 units (including 26 core units and 7 electives).
|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|
|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|
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. ANAE arrange work placement for students at a suitable hospitality and catering organisations 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.
This program is to be delivered face to face at the main campus at Level 8, 20 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.
ANAE 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).
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 ANAE staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.