The SIT40516  Cert IV in Commercial Cookery (CRICOS Course Code: 105503D)  is a nationally recognised qualification for those looking for the skills and expertise required for a successful and rewarding career working in cookery.

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.

Possible job titles include:

  • chef
  • chef de partie.

QUALIFICATION CONTENT

This qualification contains the following 24 core units of competency and 7 elective units of competency. All units must be successfully achieved to receive the qualification. There are no core units of competency for this qualification:

  • Core Units

  • BSBDIV501 – Manage diversity in the workplace
  • BSBSUS401 – Implement and monitor environmentally sustainable work practices
  • SITHCCC001 – Use food preparation equipment
  • SITHCCC005 – Prepare dishes using basic methods of cookery
  • SITHCCC006 – Prepare appetisers and salads
  • SITHCCC007 – Prepare stocks, sauces and soups
  • SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 – Prepare poultry dishes
  • SITHCCC013 – Prepare seafood dishes
  • SITHCCC014 – Prepare meat dishes
  • SITHCCC018 – Prepare food to meet special dietary requirements
  • SITHCCC019 – Produce cakes, pastries and breads
  • SITHCCC020 – Work effectively as a cook
  • SITHKOP002 – Plan and cost basic menus
  • SITHKOP004 – Develop menus for special dietary requirements
  • SITHKOP005 – Coordinate cooking operations
  • SITHPAT006 – Produce desserts
  • SITXCOM005 – Manage conflict
  • SITXFSA002 – Participate in safe food handling practices
  • SITXHRM001 – Coach others in job skills
  • SITXHRM003 – Lead and manage people
  • SITXINV002 – Maintain the quality of perishable items
  • SITXMGT001 – Monitor work operations
  • SITXWHS003 – Implement and monitor work health and safety practices
  •  

  • Elective Units

  • SITXWHS002 – Identify hazards, assess and control safety risks
  • SITXFIN004 – Prepare and monitor budgets
  • BSBWOR203 – Work effectively with others
  • SITHCCC012 – Provide service to customers
  • BSBITU306 – Design and produce business documents
  • BSBFIA401 – Prepare financial reports
  • SITHIND002 – Source and use information on the hospitality industry
  •  

The Course Facts

QUALIFICATION STRUCTURE AND DURATION:

Duration:

78 weeks (1,5 years) – 60 weeks of training and assessment spread over 6 terms of 10 weeks each (6 terms), plus one work placement block completed the term break and 18 weeks of holidays.

Face-to-face, 20 hours per week. This program is delivered in the classroom and through structured self-study. Homework is expected to be approximately 2 hours a week. Practical face to face training is provided in a commercial kitchen. A work placement is also required.

 Sessions are trainer-led in-group sizes of up to 25 participants. The training program is undertaken using a planned schedule in accordance with national standards.

PRE-ENROLMENT INTERVIEW

A pre-enrolment interview will be conducted with the Director of Studies or their delegate, to assess your suitability and capacity to undertake the course.

DELIVERY MODE AND LOCATION

20 hrs of face-to-face learning per week.

Sydney locationSuite 801A, Level 8, Rhodes Waterside, 1 Rider Blvd, Rhodes NSW 2138

Various workplaces for work placement (as required).

COURSE STRUCTURE

The course will be delivered in six terms over a one and a half year period.

COURSE TIMETABLE

The following identifies the units of competency to be delivered each term. This is a nationally recognised qualification and you are required to complete assessments for each unit of competency.

Following the completion of each topic and unit of competency you will have an additional assessment tasks due 2 weeks after the completion of each unit. Assessment due dates are given to students at the beginning of the course and each term.

The term break can also be used to provide additional learning support for any students at risk. Evidence collected will comply with the rules of evidence. 

TUITION FEES

For domestic tuition fees, please click here.
For international tuition fees, please click here
terms nswiet 2020-2021

 

Minimum Entry Requirements

ACADEMIC ENTRY REQUIREMENTS

  • Year 12 or equivalent and above, and
     

ENGLISH LANGUAGE ENTRY REQUIREMENTS

Students will need moderate to high levels of English language, literacy and numeracy. Students will also need to be able to competently operate a computer and know how to use the internet for research purposes.

A good command of spoken and written English is required for communicating with the trainer and to achieve course outcomes. A strong command of written English is required for reading resources and completing written assessments.

OTHER REQUIREMENTS

Students are required to provide their own laptop computer that is compatible with Australian power voltage requirements and is loaded with Microsoft Office 365 software or Open Office 365 (open source).

Sound computer skills are required that include using intermediate level Microsoft Word features. Ability to produce and present word-processed documents/ reports and undertake internet research. 

As part of the learning cycle students may be required to undertake online research or activities each week in class during term time.


Application Process

To enrol into a course as an overseas student at NSW Institute of Education and Training, applicants must complete an International Student Enrolment Form, available from the website>> Apply now.

The application for enrolment must be accompanied by:

  • Evidence of a High School Certificate or equivalent secondary schooling out-come

When we receive your application, our Admissions Officer will review it for completeness. When the application for enrolment is complete you will be issued a Letter of Offer (valid for 30 days), invoice for initial payment of fees and provided with an International Student Agreement for your review.

Upon approval of your application, an electronic confirmation of enrolment forwarded to you at the address provided on your application with an official receipt for the fees paid. 

PROTECTION UNDER AUSTRALIAN CONSUMER LAW

As a student undertaking a vocational education and training course, you are protected under Australian Consumer Law and under State and Territory consumer protection laws. These protections include areas such as unfair contract terms, consumer guarantees, to a statutory cooling-off period, and unscrupulous sales practices. You can find out more information about your rights as a consumer from the Australian Consumer Law website which includes a range of helpful guides relating to specific areas of protection. Please visit the following sites for more information:

Consumer Protection Australian Consumer Law: https://www.studyinaustralia.gov.au/english/live-in-australia/support-services

Tuition Protection Service: https://tps.gov.au/Home

If you need more information about studying in Australia, click here.

Further Information

For further information, please contact NSW Institute of Education and Training Admissions Office: