Duration

The program is delivered over 80 weeks including scheduled holidays

Description

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

Pathways

Individuals may enter SIT40516 Certificate IV in Commercial Cookery after successful completion of SIT30816 Certificate III in Commercial Cookery or with limited or no vocational experience.

This qualification provides a pathway to work at a supervisory level (chef or chef de partie) in various establishments such as restaurants, hotels, clubs, educational institutions, health establishments, residential or event and function caterers.

After successful completion of this course, you could progress to SIT50416 Diploma of Hospitality Management.

Entry Requirements

Pre-requisites

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:

Use food preparation equipment

Prepare dishes using basic methods of cookery

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetable, fruit, egg and farinaceous dishes

Prepare poultry dishes

Prepare seafood dishes

Prepare meat dishes

Prepare food to meet special dietary requirements

Produce cakes, pastries and breads

Work effectively as a cook

Clean kitchen premises and equipment

Produce desserts

Maintain the quality of perishable items

Prepare Asian appetisers and snacks

Units

Manage diversity in the workplace

Implement and monitor environmentally sustainable work practices

Use food preparation equipment*

Prepare dishes using basic methods of cookery*

Prepare appetisers and salads*

Prepare stocks, sauces and soups*

Prepare vegetable, fruit, egg and farinaceous dishes*

Prepare poultry dishes*

Prepare seafood dishes*

Prepare meat dishes*

Prepare food to meet special dietary requirements*

Produce cakes, pastries and breads*

Work effectively as a cook*

Plan and cost basic menus

Develop menus for special dietary requirements

Coordinate cooking operations*

Produce desserts*

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Lead and manage people

Maintain the quality of perishable items

Monitor work operations

Implement and monitor work health and safety practices

Prepare Asian appetisers and snacks*

Roster staff

Receive and store stock

Provide first aid

Design and produce business documents

Enhance customer service experiences

Source and present information

Course Delivery, Assessment and Work placement

Classroom Based – course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement

Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”

Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen AND 12 food service periods focussing on the production of required food supplies, processes and monitoring the quality of kitchen outputs

RPL / Course Credit

Centurion College offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the “Testamur” and a “Record of Results” which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a “Statement of Attainment” which will detail only the Units of Competency that student has achieved competency from the course.

Fees

$18,000.00

Tuition Fees include Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable) Payment as per study periods* {$3350 x (5) + ($250 Application fee + $1000 Material fee)}

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