CERTIFICATE IV IN COMMERCIAL COOKERY

COURSE CODE SIT40516  CRICOS CODE  104590H

Course Duration

Course Duration

78 Weeks

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Campus Location

Sydney CBD and Windsor (Regional NSW)

Nationally Recognised Training

Nationally Recognised
Training

Study Mode - Classroom

Study Mode

Blended Learning (Classroom) + Practical Kitchen + Work Placement

COURSE OVERVIEW


Get your Certificate IV in Commercial Cookery from one of the best cookery schools in Sydney. New Era Institute’s commercial cookery courses will give you the professional qualifications you need to become a fully qualified chef or chef de partie and start your career in commercial cookery.

The course is a nationally recognised industry qualification that will help you to develop comprehensive practical kitchen skills including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You’ll also develop an in-depth understanding of commercial kitchen and hospitality venue operations including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.

The Certificate IV in Commercial Cookery will give you the theoretical and practical knowledge and experience you need to work in commercial kitchen environments in restaurants, pubs, cafes, pubs and catering businesses.

The course is 20 hours a week of blended delivery with 20 hours face-to-face on-site in the classroom and at our Commercial kitchen. We are delivering this course at our both campuses. For those looking for Certificate IV in Commercial Cookery in Regional NSW, please note that on-site classroom and kitchen attendance is required at our regional campus. Classroom sessions will take place in Windsor NSW 2756 and practical kitchen sessions will take place at the New Era Institute kitchen facility. Contact us to find out more about our both campus facilities.

The Certificate IV in Commercial Cookery includes a work placement component that consists of 260 hours in a commercial kitchen working as a cook and 100 hours coordinating cooking operations. As one of the leading cookery colleges in Sydney, we have an extensive network of workplaces suitable for placements. We can also coordinate with your existing workplace to ensure it provides a suitable learning environment and meets the requirements of the unit of competency.

To find out more about the Certificate IV in Commercial Cookery, give us a call on (02) 89 646 457 or contact us online.

Units Of Competency


The SIT40516 Certificate IV in Commercial Cookery (CRICOS code 03509B) comprises 33 units of competency. There are 26 core units and 7 elective units. New Era Institute has organised the units of competency into stages relating to kitchen operations, hospitality skills, and commercial cookery. 

To be issued the qualification SIT40516 Certificate IV in Commercial Cookery, a student must be assessed as competent in 33 units of competency and complete the work placements – 260 hours in a commercial kitchen working as a cook and 100 hours coordinating cooking operations.

COURSE STRUCTURE

The sequence of units is subject to change based on intake dates and academic calendars. 

Term

SIT40516 Certificate IV in Commercial Cookery

STAGE 1 MIXED UNITS

SITHIND002 Source and use information on hospitality industry

SITHIND001 Use hygienic practices for hospitality service

SITXWHS002 Identify hazards, assess and control safety risks

SITXWHS003 Implement and monitor work health and safety practices

BSBDIV501 Manage diversity in the workplace

BSBITU306 Design and produce business documents

SITHIND004 Work effectively in hospitality service

SITXINV003 Purchase goods

 

 

STAGE 2 COOKERY

SITHCCC001 Use food preparation equipment

SITHKOP101 Clean kitchen premises and equipment

SITXINV002 Maintain the quality of perishable items

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC014 Prepare meat dishes

SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units)

 

 

STAGE 3 COOKERY

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC012 Prepare poultry dishes

SITHCCC006 Prepare appetisers and salads

SITHCCC018 Prepare food to meet special dietary requirements

 

 

STAGE 4 COOKERY

SITHCCC013 Prepare seafood dishes

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHKOP002 Plan and cost basic menus

SITKOP004 Develop menus for special dietary requirements

 

 

STAGE 5 WP

SITHCCC020 Work effectively as a cook

 

 

STAGE 6 KITCHEN OPERATIONS & WP

SITXHRM001 Coach others in job skills

SITXCOM005 Manage conflict

SITXHRM003 Lead and manage people

SITXFIN003 Manage finances within a budget

 BSBSUS401 Implement and monitor environmentally sustainable work practices

SITXMGT001 Monitor work operations

SITHKOP005 Coordinate cooking operations


Course Delivery And Assessment


The Certificate IV in Commercial Cookery has timetabled over 6 terms (60 weeks)

The course is timetabled in a blended delivery for a scheduled 20 hours per week.
The timetabled hours are split between classroom and simulated commercial kitchen.

20 hours per week is face to face in the classroom and simulated commercial kitchen. This structured delivery is trainer and assessor led using the course resource in the online platform and the equipment provided in simulated commercial kitchen.

After student will received knowledge and developed their skill in kitchen, student get assess with range of assessment methods.

COURSE DURATION


The duration of the course is 78 weeks

There are 60 weeks of tuition plus term breaks.

The course is designed to be delivered in 6 terms – each term is 10 weeks. There are term breaks and the end of year break totalling 18 weeks.

ASSESSMENT METHODS


The assessment is conducted using a combination of realistic workplace tasks, projects, role play, knowledge tests, observations, logbooks, and feedback from supervisors (third-party reports). The following provides a brief explanation of the assessment methods.

WORK PLACEMENT


Students in the Certificate IV in Commercial Cookery are required to do practical work placement within a commercial kitchen. New Era Institute has a network on workplaces that will take students for their placement. New Era Institute will establish a formal Work Placement Agreement with the nominated workplace.

The work placement is completed in a block mode period during the course. You work as a cook for 48 complete food service periods covering breakfast, lunch, dinner and special functions and at stage 6 you coordinate cooking operations for 12 shifts.

A work placement logbook is used to record the worked hours and the service periods.

A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency. 

ENTRY REQUIREMENTS


There are no specified entry requirements for this qualification from the SIT Tourism, Travel, and Hospitality Training Package.

Noting this, New Era Institute requires persons who undertake this course to

FOR INTERNATIONAL STUDENTS

    • Have attained the age of 18 years or over
    • Demonstrate good command of written and spoken English
    • Verified evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
    • Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools)
    • Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the English language and academic entry requirements
    • Meet the Student Visa (Sub-class 500) requirements
    • Please visit the International student's section for more details.

Please note. Students will be made aware and asked to declare that they meet the physical requirements of this course. This includes physical tasks, manual handling such as inventory and using commercial cooking equipment in a commercial kitchen setting.

COURSE - CREDIT TRANSFER (CT)


Students can apply for credit transfer where there is an exact match of the units of competency within the course achieved through an accredited VET qualification in an approved registered training organisation (RTO).

FOR INTERNATIONAL STUDENTS
If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (COE) will be adjusted to reflect any reduction in the period of study the student is enrolled in. The study load will remain the scheduled 20 hours per week as per the student visa requirements.

*Please refer to the International Student Handbook for more information on Credit Transfer. You may contact the admission department to find out on how to apply via contact us

RECOGNITION OF PRIOR LEARNING (RPL)


Students can apply for recognition of their existing skills and knowledge that are relevant to the units of competency within the course. These skills and knowledge may have been obtained through workplace training or experience and may reduce the number of units required to be completed during the course.

FOR INTERNATIONAL STUDENTS

If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (COE) will be adjusted to reflect any reduction in the period of study the student is enrolled in. The study load will remain the scheduled 20 hours per week as per the student visa requirements.

*Please refer to the International Student Handbook for more information on Recognition of Prior Learning. You may contact the admission department to find out on how to apply via contact us

RESOURCES REQUIREMENTS


Dress code 
Classroom sessions - Students are required to present in neat, casual attire.
Practical Kitchen sessions - There are uniform requirements for practical classes. Students must wear their chef uniform including safety shoes when attending the practical kitchen sessions. A clean, neat presentation is required.

Uniform Starter Kit

A uniform kit is provided to each student. Additional uniforms can be purchased by the student at their own cost.
1 x white double-breasted Chefs jacket (Not black – Complete with white buttons)
1 x Chefs trousers (Checked – modern or traditional)
1 x white apron
1 x white neckerchief
1x white Chefs hat (skull cap)

Students will provide their own shoes:
1 x shoes heavy-duty, non-slip (no sneakers, no runners)

Chefs Starter Toolkit

A starter toolkit is provided to each student. Additional or replacement tools can be purchased by the student at their own cost.
1 x 25cm/30cm Chef’s knife
1x paring knife
1 x vegetable peeler
1 x thermometer
1 x palette knife
1 x boning knife
1 x fish filleting knife
1 x utility fork
1x steel
1 x sharpening stone
1 x thermal piping bag
1 x set nozzles

The Uniform Starter Kit and Chefs Starter Toolkit fees are part of your learning resources and materials fees. 

At orientation, students will be provided with their uniform and starter toolkit and get more detail on where to purchase uniforms and tools of the trade to build their kits or replace equipment.

Classroom resources

New Era Institute has computer rooms that are set up for students to access the Certificate IV in Commercial Cookery resources during face-to-face sessions and other study times.

Students are required to log in and access the online learning platform for their learning and assessment resources.

Access to a computer that has an internet connection is required to undertake a study. Students may bring portable electronic devices to classroom sessions such as small laptops or tablets. Students are advised that no provision will be made to charge these devices in the classroom and charging or power extension leads are not to be used in the classroom.

Students will require basic stationery and a notebook according to their own study preferences.

The student learning resources include e.g. the online learning platform, access to the practical commercial kitchen, consumable materials, work placement, Chef uniform, and the tool kit.

AFTER COMPLETION


Students who completed this course gain

    • A nationally recognised industry qualification
    • Skills and knowledge to to open your own cafe, restaurant or coffee shop

Career opportunities include

    • Chef - small restaurant or cafe

Chef de Partie – a station chef or line cook who is in charge of a particular area of production in the kitchen. For example

Fish chef

Roast chef

Grill chef

Sous chef

Saute chef

Fry chef

Vegetable chef

Pastry chef

EXIT POINT AND PATHWAYS


Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 33 units including the work placement must be completed to gain the full qualification.

After achieving SIT40516 Certificate IV in Commercial Cookery, students can progress to SIT50416 Diploma of Hospitality Management.

Students who do not complete the full qualification will receive a Statement of Attainment for units successfully completed.

FEES and CHARGES


International students

For more information about the tuition fees and other charges, please click on Fees and Charges.

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