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SIT40516 Commercial Cookery (CRICOS: 102990H)
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SIT40516 Commercial Cookery (CRICOS: 102990H)

SIT40516 Commercial Cookery (CRICOS: 102990H)

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About this course

COURSE DESCRIPTION

This qualification provides the skills and knowledge to become job ready as a commercial cook. This course provides hands on experience in commercial kitchen operations as required by the hospitality industry. Students will learn to prepare and cook meats, poultry, seafood, deserts, breads and pastries as well as a range of operational skills such as receiving and storing stock and cost-effective menu planning. This course is an ideal pathway into entry level employment in commercial cookery.

 

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognized

SIT40516 Certificate IV in Commercial Cookery

 

DURATION

This program will be delivered over a period of 78 weeks including a 10 week work placement, and up to 18 weeks of term breaks

 

PLEASE NOTE:

 The course duration for Nova students who have successfully completed SIT30816 Certificate III in Commercial Cookery and wish to enroll in SIT40516 Certificate IV in Commercial Cookery is 26 weeks (20 weeks study and 6 weeks holidays).

 

STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by the Institute.

 

WORK BASED TRAINING

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organized by

 

PLEASE NOTE: –

  No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Nova Institute of Technology

 

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • chef
  • chef de parties

 

ENTRY REQUIREMENTS

All overseas students entering this qualification must have an 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, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.

For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.

It is recommended that students have attained a year 12 certificate or equivalent.

 

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

  • SIT50416 Diploma of Hospitality Management
  • A range of other qualifications at Diploma level.

 

UNIT OF COMPETENCY

 

BSBDIV501 Manage diversity in the workplace Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices 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 appetizers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg 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
SITHPAT006 Produce desserts* Core
SITXCOM005 Manage conflict Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items* Core
SITXINV001 Receive and store stock Elective
SITXINV003 Purchase goods Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
BSBWOR203 Work effectively with others Imported Elective
SITXWHS001 Participate in safe work practices Elective
BSBSUS201 Participate in environmentally sustainable work practices Imported Elective
SITHKOP001 Clean kitchen premises and equipment* Imported Elective

 

 

 

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