Course Details:

  • Course Code: SIT40516
  • CRICOS Course Code: 093367K
  • Course Duration: 78 weeks
Course 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.
Career Opportunities
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. No occupational licensing, certification or specific legislative requirements apply to this qualification.
Course Fees
  • The total tuition fee for the complete course is AUD 17000.00.
  • Enrolment Fee: AUD 200 (non – refundable).
  • Material Fee(includes Chef Uniform, shoes, Tool Kit & all Learning Resources) : AUD 800.
Entry Requirements
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
  • English Language Requirements
    All students entering this qualification must have a minimum English Language proficiency level of one of the below: IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course or, a Senior Secondary Certificate of Education or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
  • Age Requirements
    Students must be over 18 years of age to apply.
  • Pre-Training Review
    Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
  • Special Consideration
    If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
    Mode of study
  • Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
  • Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
  • Compulsory Work based training - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.
  • Assessment Process:
    Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.

    The assessment process may include:

    • Written reports
    • Presentations/Demonstrations
    • Classroom activities/ Role plays
    • Case studies
    • Written test
    • Project work/Research/ Portfolio

    Course Structure
    Certificate IV in Commercial Cookery (SIT40516)

    Qualification Rules
    This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 33 units that must be completed: Core units: 26 Elective units: 7

    Core Units
    Unit Code Unit Name
    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 (Work Based Training)
    SITHKOP002 Plan and cost basic menus
    SITHPAT006 Produce desserts
    SITXFSA001 Use hygienic practices for food safety
    SITXFSA002 Participate in safe food handling practices
    SITXHRM001 Coach others in job skills
    SITXINV002 Maintain the quality of perishable items
    SITHKOP005 Coordinate cooking operations (Work Based Training)
    BSBDIV501 Manage diversity in the workplace
    SBSUS401 Implement and monitor environmentally sustainable work practices
    SITXFIN003 Manage finances within a budget
    SITHKOP004 Develop menus for special dietary requirements
    SITXMGT001 Monitor work operations
    SITXWHS003 Implement and monitor work health and safety practices
    SITXHRM003 Lead and manage people
    SITXCOM005 Manage conflict

    Elective Units
    Unit Code Unit Name
    BSBSUS201 Participate in environmentally sustainable work practices
    BSBWOR203 Work effectively with others
    SITHKOP001 Clean kitchen premises and equipment
    SITXWHS001 Participate in safe work practices
    SITHIND002 Source and use information on the Hospitality Industry
    SITXCOM002 Show social and cultural sensitivity
    SITHCCC003 Prepare and present Sandwiches

    RPL and Credit Transfer:
    Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.

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