SIT40516 Certificate IV in Commercial Cookery
CRICOS CODE: 093715F
Program Description
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 program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.
- Enrolment Fee: $250 (non-refundable)
- Tuition Fee: Please refer to our latest Fee Schedule
- Duration: This qualification is delivered over a period of one and a half (1.5) years. Course duration; 78 weeks including term breaks and holidays. 60 contact weeks (20 scheduled classroom hours p/w)
- Mode: International: Full-time face-to-face classroom mode.
- Assessment Method: ALTEC College will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work
- This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, ALTEC College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to ALTEC College. Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. ALTEC College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.
- Location: North Melbourne (Training Kitchen), Unit 7, 63-71 Boundary Road, North Melbourne VIC 3051
NOTE: Total fee that a student has to pay typically includes tuition and non-tuition fees. All applicable fees will be advised in writing, and agreed to, prior to enrolment. A current Fee Schedule is also provided on this website.
Tuition fees once agreed will not change for the duration of the course. Some of the fees (e.g. the Enrolment Fee above) may not be refundable. Refer to our Fee Refund Policy for information on refunds.
Contact us if you have any questions or queries regarding this course, the enrolment process, or any other aspect of your enrolment.
Entry requirement
- Completion of Year 12 or equivalent
- Course entry requirements as described above – or students progressing from SIT30816
- International: IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
- At least 18 years of age at the commencement of the course
Other entry requirements apply.
ALTEC College conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required. Information for student support, including LLND and learning support, can be found here.
Program Structure
To attain Certificate IV in Commercial Cookery, you will need to complete;
Total number of units = 33
- Core Units: 26
- Elective Units: 07
- 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, eggs and farinceous 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 cook
SITHKOP001 – Clean Kitchen premises and equipment - SITHKOP002 – Plan and cost basic menus
- SITHKOP004 – Develop menus for special dietary requirements
- SITHPAT006 – Produce desserts
- SITHKOP005 – Coordinate cooking operations
- SITXCOM005 – Manage conflict
- SITXFIN003 – Manage finances within a budget
- SITXFSA001 – Use hygienic practices for food safety
- 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
- SITXCOM002 – Show social and cultural sensitivity
- SITXINV004 – Control stock
- SITXWHS001 – Participate in safe work practices
- SITHKOP001 – Clean kitchen premises and equipment
- BSBWOR203 – Work effectively with others
- BSBSUS201 – Participate in environmentally sustainable work practices
- SITHIND002 – Source and use information on the hospitality industry
Application
International students: ALTEC College offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.
The intakes are also published in ALTEC College’s Academic Calendar.
Pathway
Pathways into this qualification
Candidates may enter the qualification through a number of entry points including:
- SIT30816 Certificate III in Commercial Cookery
Pathways from this qualification
After achieving this qualification candidates may undertake:
- SIT50416 Diploma of Hospitality Management
Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by ALTEC when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.
Accreditations
