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

CERTIFICATE IV IN COMMERCIAL COOKERY

  • National Code: SIT40516
  • Fees: $14,500
  • Resources Fees:$950
  • Administration Fees:$200
  • Duration: 18 Months
  • 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

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 DHA regulations
• Satisfactory completion of ELICOS from a NEAS approved institute
• Passing of the MCIE International Student Placement Test

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, A current police clearance check from your country
Age at Commencement: MCIE will not accept overseas students who would be under 18 years of age at the time of proposed commencement
Special Considerations: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 12 qual or equivalent + IELTS results

 

DELIVERY & ASSESSMENT

Classroom Training
Training is delivered ‘face to face’ by qualified trainers and students are required to attend each scheduled class. The trainer will moderate the learning pace, method and sequence appropriate to the learning needs. Learning methods will vary and can include case study scenarios, field trips, ‘hands-on’ practical classes, role-play techniques, discussions, presentations and assignments.

Assessment
Assessment tasks and strategies cover a wide range of methods and may include the creation of specific written documents, projects or reports, formal questions (multiple choice, short and long answer), practical demonstrations, small or large group tasks, oral presentations, problem-solving tasks, case studies and discussions. Broadly classroom assessments have two or three assessment tasks for each unit of competency or module. As a general rule for major assessments, students are provided with task assessment instructions including the date the task is due for completion.

PATHWAYS

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

  • SIT50416 Diploma of Hospitality Management

COURSE DESCRIPTION

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.

 

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

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

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHKOP005 Coordinate cooking operations

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

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

SITXINV004 Control stock

SITXWHS001 Participate in safe work practices

SITHKOP001 Clean kitchen premises and equipment

SITXCOM002 Show social and cultural sensitivity

SITXFIN004 Prepare and monitor budgets

SITXFSA004 Develop and implement a food safety program

SITXHRM002 Roster staff

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


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.

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

International