Certificate IV in Commercial Cookery (SIT40516)

Introduction

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 course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.

Qualification Rules

Students need to complete 33 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:

  • 26 core units plus
  • 7 elective units

It is expected that each student will complete a pathway of Certificate III in Commercial Cookery SIT30816 prior to commencing this qualification. This will allow the student to be granted credit transfer for up to 21 units of competency. Under this arrangement the 12 units offered by AAIC to gain this qualification are listed as below:

Please note:  All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:

Unit Code Unit Name Core / Elective
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
BSBDIV501 Manage diversity in the workplace Core
SITXCOM005 Manage conflict Core
SITHKOP005 Coordinate cooking operations Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFIN003 Manage finances within a budget Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHCCC015 Produce and serve food for buffets Elective
SITXFSA004 Develop and implement a food safety program Elective
SITXHRM002 Roster staff Elective

Duration

AAIC will deliver this qualification over a 33-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 29 weeks (580 hours) allowing for 4 weeks break. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks. Students will be required to undergo 180 hours of work placement within industry as arranged by AAIC in order to gain this qualification.

Delivery Methods

This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial kitchen facilities and work placement is within industry. The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.

Assessment Methods

Students will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.

The assessment process may include:

  • Written Questions
  • Case studies
  • Assignments
  • Presentations
  • Role plays
  • Supervised Assessments
  • Practical/ Observation
  • Work placement

Employment Pathway

Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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 relevant to this qualification include:

  • Chef
  • Chef de partie

Pathways for further studies

After achieving the SIT40516 Certificate IV in Commercial Cookery, students may choose to undertake SIT50416 – Diploma of Hospitality Management or other relevant qualifications.

International Student’s Entry Requirements

Entry into this program requires International Students to fulfil requirements as listed below:

  • Must be 18 years of age or over
  • Completed year 12 (HSC or equivalent)
  • Completed Certificate III in Commercial Cookery SIT30816
  •  Minimum 5.5 IELTS score or equivalent as per the following:a.    TOEFL iBT 46
    b.    PTE Academic 42
    c.    TOEFL PBT 527
    d.    OET Pass
    e.    Cambridge English: Advanced (CAE) 47

Location

Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000
Practical: 232 Angas Street, Adelaide SA 5000

Delivery mode

Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC

Cost

Tuition Fee $7000
One time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $0
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately