- Course Overview
- Course Details
- Admission Requirements
- English Requirements
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.
This course is suitable as a pathway course for students progressing from SIT30816.
This course is suitable as a pathway course for students progressing from SIT30816.
Program Structure
To attain a Certificate IV in Commercial Cookery you will need to complete:
Total number of units =33
Units: SIT40516 Certificate IV in Commercial Cookery
To attain a Certificate IV in Commercial Cookery you will need to complete:
Total number of units =33
- 26 Core Units plus
- 7 Elective Units
Units: SIT40516 Certificate IV in Commercial Cookery
| BSBDIV501 - Manage diversity in the workplace - CORE |
| BSBSUS401 - Implement and monitor environmentally sustainable work practices - CORE |
| SITHCCC001 - Use food preparation equipment - CORE |
| SITHCCC005 - Prepare dishes using basic methods of cookery - CORE |
| SITHCCC006 - Prepare appetisers and salads - CORE |
| SITHCCC007 - Prepare stocks, sauces and soups - CORE |
| SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes - CORE |
| SITHCCC012 - Prepare poultry dishes - CORE |
| SITHCCC013 - Prepare seafood dishes - CORE |
| SITHCCC014 - Prepare meat dishes - CORE |
| SITHCCC018 - Prepare food to meet special dietary requirements - CORE |
| SITHCCC019 - Produce cakes, pastries and breads - CORE |
| SITHCCC020 - Work effectively as a cook - CORE |
| SITHKOP002 - Plan and cost basic menus - CORE |
| SITHKOP004 - Develop menus for special dietary requirements - CORE |
| SITHPAT006 - Produce desserts - CORE |
| SITHKOP005 - Coordinate cooking operations - CORE |
| SITXCOM005 - Manage conflict - CORE |
| SITXFIN003 - Manage finances within a budget - CORE |
| SITXFSA001 - Use hygienic practices for food safety - CORE |
| SITXFSA002 - Participate in safe food handling practices - CORE |
| SITXHRM001 - Coach others in job skills - CORE |
| SITXHRM003 - Lead and manage people - CORE |
| SITXINV002 - Maintain the quality of perishable items - CORE |
| SITXMGT001 - Monitor work operations - CORE |
| SITXWHS003 - Implement and monitor work health and safety practices - CORE |
| SITXCOM002 - Show social and cultural sensitivity - Elective |
| SITXINV004 - Control stock - Elective |
| SITXWHS001 - Participate in safe work practices - Elective |
| SITHKOP001 - Clean kitchen premises and equipment - Elective |
| BSBWOR203 - Work effectively with others - Elective |
| BSBSUS201 - Participate in environmentally sustainable work practices - Elective |
| SITHIND002 - Source and use information on the hospitality industry - Elective |
Course Entry Requirements
- Completion of Year 12 or equivalent
- 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
| Exam Type | Overall Score (min) | Speaking(min) | Reading(min) | Writing(min) | Listening(min) |
|---|---|---|---|---|---|
| IELTS | 5.5 | 5 | 5 | 5 | 5 |
| PTE | 43-50 | 36-43 | 36-43 | 36-43 | 36-43 |
| TOEFL iBT |
46-59 | 43-50 | 43-50 | 43-50 | 43-50 |
