Certificate IV IN Commercial Cookery

VET NATIONAL CODE SIT40516  CRICOS CODE  104590H

Course Duration

78 Weeks

Nationally Recognised
Training

Study Mode

Classroom, Online & Practical Kitchen

  • Course Overview
  • Units Of Competency
  • Course Structure
  • Delivery And Assessment
  • Course Duration
  • Locations
  • Assessment Methods
  • Work Placement
  • Entry Requirements
  • Recognition of Prior Learning (RPL)
  • Credit Transfer (CT)
  • Resources Requirements
  • After Completion
  • Exit Point & Pathways
  • Fees & Other Charges

COURSE OVERVIEW



This is the course for those who want to qualify as a Chef or Chef de Partie and to start their career in Commercial Cookery. During the course, students will gain practical skills in commercial kitchens and a sound understanding of operations in restaurants, hotels, clubs, pubs, cafes and coffee shops, and catering businesses.

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. This results in the efficient delivery of training and assessment and a structure that is very logical for students. The stages include two (2) blocks of work placements.

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 – 240 hours in a commercial kitchen working as a cook and 100 hours coordinating cooking operations.

COURSE STRUCTURE



Term

SIT40516 Certificate IV in Commercial Cookery

Delivery arrangements

STAGE 1 MIXED UNITS

SITHIND002 Source and use information on hospitality industry

Classroom + online

SITHIND001 Use hygienic practices for hospitality service

SITWHS002 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

SITHFAB005 Prepare and serve espresso coffee

Practical kitchen + online

SITHFAB002 Provide responsible service of alcohol

Practical kitchen +

classroom + online

   

STAGE 2 COOKERY

SITHCCC001 Use food preparation equipment

Practical kitchen +

classroom + online

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

Practical kitchen +

classroom + online

SITHCCC012 Prepare poultry dishes

SITHCCC006 Prepare appetisers and salads

SITHCCC018 Prepare food to meet special dietary requirements

     

STAGE 4 COOKERY

SITHCCC013 Prepare seafood dishes

Practical kitchen +

classroom + online

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHKOP002 Plan and cost basic menus

Classroom + online

SITKOP004 Develop menus for special dietary requirements

Classroom + online

     

STAGE 5 WP

SITHCCC020 Work effectively as a cook

Work Placement

     

STAGE 6 KITCHEN OPERATIONS & WP

SITXHRM001 Coach others in job skills

Classroom + online

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

Work Placement

Course Delivery And Assessment



The Certificate IV in Commercial Cookery has timetabled over 6 terms (60 weeks)
For the first 4 stages (terms), you attend the Institute and then in stage 5 and stage 6 you combine study and go to work placement.
The course is timetabled in a blended delivery for a scheduled 20 hours per week.
The timetabled hours are split each week between face to face and online. Here is an explanation:

14 hours per week is face to face in the classroom and practical kitchen. This structured delivery is trainer and assessor led using the course resource in the online platform and the equipment provided. This is when you learn, practice, and then complete some of the unit assessments.

6 hours per week is structured online learning using the course resource in the Institute online platform. Every student has their own log-in and must complete weekly required reading, watch demonstration videos and do the online quizzes and written activities. This is when you do more learning, practice in your own time and then complete some of the unit assessments.

We recommend students do an additional 2 hours per week of study and work on the assessments. This is done in your own time if needed but this is not monitored training hours.

During work placement, the 20 hours per week is planned to suit the shifts of the workplace. Your weekly hours may need to change from the classroom timetabled hours and may increase slightly when you go to work placement. You will have plenty of time to understand the details of how work placement will operate, and you must make yourself available to complete the mandatory placements.

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.

More information about intakes dates can be found here.

LOCATIONS


Classroom sessions:

Suite 1, Level 2, 14 Railway Parade Burwood NSW 2134.

It is a short walk to the Institute from Burwood train station.

Practical Kitchen sessions will be delivered at the New Era Institute kitchen facility at Girraween. There is a train station nearby and a shuttle bus provided at no cost to students.

Work Placement:

The location of your work site for the placement will vary and be discussed with you when this happens towards the end of the course at Stages 5 and 6.

Attendance:

Students are required to attend (per week):

1 - 2 days at the training rooms/classes located at Suite 1, Level 2, 14 Railway Parade, Burwood NSW 2134 and 1 day at the Practical Kitchen located at 10/136 Magowar Road GIRRAWEEN NSW 2150 and 6 hours of online study using the e-Learning platform.

ASSESSMENT METHODS



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

Knowledge Tests. There are short answer questions for most units. The student may research their answers from the course learning materials and notes. These tests are usually completed in class through the online platform that captures your results.

Demonstration. The student is required to demonstrate skills in the workplace. These are captured in observation checklists and reports. These activities will be clearly explained and always relate to duties relevant to wall and floor tiling. These activities allow the assessor to observe the student to apply their knowledge and skills during practical activity.

Project. There are a range of projects for most units that are a case study or based on the workplace.

Workplace Logbooks and Workplace Supervisor Report. Workplace logbooks will be used for assessment to record the required hours and service periods completed. The workplace supervisors will be asked to provide feedback about the student’s performance during the work placement activities. Your assessor will visit and conduct observation assessments and interviews during the work placement.

 

 

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. At stage 5, 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. 

In all cases, New Era Institute will engage with the nominated workplace to ensure that it will provide a suitable environment and the required types of service and cookery to gather practical experience outlined in the units of competency.

New Era Institute also requires a minimum level of supervision for students, a safe working environment and will undertake regular visits to the workplace. Students should note that unless they have established other arrangements with their employer, practical placement is performed as unpaid work.

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.

RECOGNITION OF PRIOR LEARNING (RPL)



Applicants 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.

CREDIT TRANSFER (CT)



Applicants 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 RTO.

FOR INTERNATIONAL STUDENTS
If RPL/credit transfer is approved, the student’s 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 your visa requirements.

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 when attending the practical kitchen sessions. 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-clip (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

There is a one-off fee for the Uniform Starter Kit and Chefs Starter Toolkit.

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 login and access the online learning platform for their learning and assessment resources.

Access to a computer which has an internet connection is required to undertake 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.
There is a fee for the student resources and the online learning platform.

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 & OTHER CHARGES


International students

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

inquire now

 

Any Questions

Address

 

What Students Say

 

Testimonials