SIT40516 Certificate IV in Commercial 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. No occupational licensing, certification or specific legislative requirements apply to this qualification.

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.

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.

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.

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

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

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.