This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses 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.
SIT40516 - Certificate IV in Commercial Cookery
CRICOS Code: 097158J
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
- 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).
The majority of the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).
Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.
Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000
Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051
Work Based Training (WBT)
Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 60 sessions (240 hours) consist of 48 sessions (192 hours of work placement) for the unit SITHCCC309 Work effectively as a cook and 12 sessions (48 hours of work placement) for the unit SITHKOP005 Coordinate cooking operations. Some students may already be employed whilst others are not.
For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.
For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.
See WBT Policy and Procedure for implementation.
Target group for this program will be international students who are 18 years and above, (including maturely aged clients) who have completed Certificate III in commercial cookery qualification and wish to enter the hospitality industry as a Chef.
To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 18 core units and 4 elective units.
|1||BSBSUS201||Participate in environmentally sustainable work practices|
|2||BSBWOR203B||Work effectively with others|
|3||HLTAID003||Provide first aid|
|4||SITHCCC101||Use food preparation equipment|
|5||SITHCCC201||Produce dishes using basic methods of cookery|
|6||SITHCCC202||Produce appetisers and salads|
|7||SITHCCC203||Produce stocks, sauces and soups|
|8||SITHCCC204||Produce vegetable, fruit, egg and farinaceous dishes|
|9||SITHCCC301||Produce poultry dishes|
|10||SITHCCC302||Produce seafood dishes|
|11||SITHCCC303||Produce meat dishes|
|12||SITHCCC307||Prepare food to meet special dietary requirements|
|13||SITHCCC308||Produce cakes, pastries and breads|
|14||SITHCCC309||Work effectively as a cook (WBT)|
|15||SITHKOP101||Clean kitchen premises and equipment|
|16||SITHKOP302||Plan and cost basic menus|
|18||SITXFSA101||Use hygienic practices for food safety|
|19||SITXFSA201||Participate in safe food handling practices|
|20||SITXHRM301||Coach others in job skills|
|21||SITXINV202||Maintain the quality of perishable items|
|22||SITXWHS101||Participate in safe work practices|
|23||SITHASC301||Produce Asian cooked dishes|
|24||SITHCCC304||Produce and serve food for buffets|
Name Of RTO
Australian Institute of Entrepreneurship