CERTIFICATE IV IN COMMERCIAL COOKERY (International)

Study Cooking in Melbourne Certificate IV in Small Business Management

Turn your love of food into a career with a Certificate IV in Commercial Cookery. Study in Melbourne.

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DURATION:
85 weeks
ID:
SIT40516

Do you want to become a Chef? 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.

Funding Available? International Students? Delivered by
SIT50313 DIPLOMA OF HOSPITALITY | New MCIE Website

 

CERTIFICATE IV IN COMMCERICAL COOKERY DETAILS

  • National Code: SIT40516
  • Fees: $14,500
  • Resources Fees:$650
  • Administration Fees:$200
  • Duration: 85 weeks
  • CRICOS Code: 093953C
  • Contact Hours: 20hrs per week

 

CAREER PATHWAYS

Possible job titles include:

  • Chef
  • Chef de partie

 

PRE-REQUISITES/ENTRY REQUIREMENTS

An English Language proficiency level of one of the below:

  • IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DIBP regulations
  • Satisfactory completion of Explore English ELICOS

Other entry requirements include:

  • Academic: Completion of senior high school or equivalent to the Australian Year 12 of education
  • Regulatory: A current and valid passport. A valid study visa that covers the duration of study for the course.
  • Age at Commencement: MCIE will accept overseas students who are 18 years of age or over at the time of commencement.

 

QUALIFICATION RECOGNITION

This qualification is based on the principles, guidelines and standards set by Australian Qualifications Framework (AQF) and the Community Services and Health Training Package. The qualification is recognised throughout Australia.

 

ASSESSMENT

Training delivery and assessment is conducted in formal classrooms, training kitchen facilities and within commercial operating work places.

MCIE Work Placement Coordinator will assist student to organise work placements and will observe and assess them doing practical tasks within the commercial environment. Assessment includes:

  • Questions and answers
  • Case studies
  • Observations
  • Role-plays
  • Research assignments
  • Workplace projects
  • Practical demonstration

 

RECOGNITION OF PRIOR LEARNING (RPL)

Participants may apply for RPL

 

PATHWAYS

After achieving SIT40516 Certificate IV in Commercial Cookery, graduates may undertake further study in:

  • SIT50416 Diploma of Hospitality Management

Included in Materials Fee
  • Cooks Knife 22 cms
  • Paring Knife 9 cms
  • Turning Knife 6 cms
  • Palette knife 20 cms
  • Whisk stainless steel 30 cms
  • Wooden spoon 30 cms
  • Serving spoon perforated 30 cms
  • Pastry brush 2.5 cms
  • Peeler
  • Piping bag 40 cms
  • Plain tube 1 cm
  • Star tube 1 cm
  • Tool box or Roll bag
  • 1 X Chef coat long sleeves with stud buttons
  • 1 X Checked Chef Trouser
  • 1 X White flat top hat
  • 1 X White neckerchief
  • 1 X Bib style black and white Striped Apron
  • 1 X Safety boots Clogs / Sturdy slip resistant shoes
Course Units

CORE UNITS

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetisers and salads

SITHCCC007 Prepare stocks, sauces and soups

 

ELECTIVE UNITS

SITXINV004 Control stock

SITXWHS001 Participate in safe work practices

SITHKOP001 Clean kitchen premises and equipment

CORE UNITS

SITHKOP002 Plan and cost basic menus

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC020 Work effectively as a cook

CORE UNITS

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook (continuing from TERM 2)

SITHKOP005 Coordinate cooking operations

CORE UNITS

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

 

ELECTIVE UNITS

SITXCOM002 Show social and cultural sensitivity

SITXFIN004 Prepare and monitor budgets

CORE UNITS

SITHKOP004 Develop menus for special dietary requirements

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

BSBSUS401 Implement and monitor environmentally sustainable work practices

 

ELECTIVE UNITS

SITXFSA004 Develop and implement a food safety program

SITXHRM002 Roster staff


Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

TRAINERS:

Bernard Liversidge Hospitality Trainer
Bernard Liversidge
HOSPITALITY TRAINER
Domenico Tellatin
Domenico Tellatin
Chef Trainer
Gurpreet Bhatia
Gurpreet Bhatia
Hospitality Management and Aged Care Coordinator

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

International