Certificate IV in Commercial Cookery

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

• • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

• • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

COURSE DURATION

This course will be delivered over 87 weeks of full time study including 22 weeks of holidays and breaks.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a Chef.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT40516 – Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT40516 – Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

• • chef

DELIVERY

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 60 sessions (240 hours of Practical placement) of Worked based Training (WBT) during their studies.

DELIVERY LOCATION

17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne

ASSESSMENT

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project

UNIT OF COMPETENCY

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed, consisting of 26 core units and 7 elective units.