Education Access Australia

 
Education Access Australia
17-35 Abbotsford Street,‎ West Melbourne, Victoria 3003, Australia
Phone: +61 3 9654 3433 | Fax: +61 3 9654 3455 | Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
ABN: 45 101 976 596. CRICOS No: 02450B, RTO ID: 21265

Home Courses Hospitality SIT40516 Certificate IV in Commercial Cookery

Wednesday21 November 2018

SIT40516 Certificate IV in Commercial Cookery

CRICOS CODE 096962M

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

    • Applicants must be minimum 18 years of age at the time of commencement
    • Successful completion of Australian Equivalent Year 12 qualification or higher
    • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 87 weeks of full time study including 22 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a Chef.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT40516 - Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT40516 - Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

  • chef

DELIVERY

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 60 sessions (240 hours of Practical placement) of Worked based Training (WBT) during their studies.

DELIVERY LOCATION

17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne

ASSESSMENT

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project

RPL/CREDIT TRANSFER

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

UNIT OF COMPETENCE

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed, consisting of 26 core units and 7 elective units.

Core Units

1 BSBDIV501 Manage diversity in the workplace
2 BSBSUS401 Implement and monitor environmentally sustainable work practices
3 SITHCCC001 Use food preparation equipment
4 SITHCCC005 Prepare dishes using basic methods of cookery
5 SITHCCC006 Prepare appetisers and salads
6 SITHCCC007 Prepare stocks, sauces and soups
7 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
8 SITHCCC012 Prepare poultry dishes
9 SITHCCC013 Prepare seafood dishes
10 SITHCCC014 Prepare meat dishes
11 SITHCCC018 Prepare food to meet special dietary requirements
12 SITHCCC019 Produce cakes, pastries and breads
13 SITHCCC020 Work effectively as a cook
14 SITHKOP002 Plan and cost basic menus
15 SITHKOP004 Develop menus for special dietary
16 SITHKOP005 Coordinate cooking operations
17 SITHPAT006 Produce desserts
18 SITXCOM005 Manage conflict
19 SITXFIN003 Manage finances within a budget
20 SITXFSA001  Use hygienic practices for food safety
21 SITXFSA002 Participate in safe food handling practices
22 SITXHRM001 Coach others in job skills
23 SITXHRM003 Lead and manage people
24 SITXINV002 Maintain the quality of perishable items
25 SITXMGT001 Monitor work operations
26 SITXWHS003 Implement and monitor work health and safety practices

Elective Units

27 BSBCMM201 Communicate in the workplace
28 BSBSUS201 Participate in environmentally sustainable work practices
29 BSBWOR203 Work effectively with others
30 SITXCOM002 Show social and cultural sensitivity
31 SITXINV001 Recieve and store stock
32 SITXWHS001 Participate in safe work practices
33 SITXWHS002 Identify hazards, assess and control safety risks

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