Call Us: 1800 966 117
Email Us: info@scbm.edu.au
SIT40516
CERTIFICATE IV IN
COMMERCIAL COOKERY
Qualification Description
The SIT40516 Certificate IV in Commercial Cookery 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.
The modern hospitality industry is quickly developing into a fast changing, high growth culture. Therefore, leading industry employers, ranging from world class hotels to gourmet restaurants, are constantly seeking out the best talents to help them deliver the best customer experiences. The qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small in these sectors.
The qualification from the Sydney College of Business & Management (SCBM) ensures that successful graduates have taken the first step to a successful career in the hospitality industry. Possible job titles for our graduates include:
-
Chef
-
Chef de Partie
-
Owner Operator
-
Cateror (Small Business)
-
Catering Supervisor
See our COVID-19 Special Offer for a huge discount towards a SIT40516 Certificate IV in Commercial Cookery Qualification.
Units of Competency
The SIT40516 Certificate IV in Commercial Cookery consists of 33 units.
The diploma consists of 26 core units and 7 elective units. Click here for more information.
BSBDIV501
BSBSUS401
SITHCCC001
SITHCCC005
SITHCCC006
SITHCCC007
SITHCCC008
SITHCCC012
SITHCCC013
SITHCCC014
SITHCCC018
SITHCCC019
SITHCCC020
SITHKOP002
SITHKOP004
SITHKOP005
SITHPAT006
SITXCOM005
SITXFIN003
SITXFSA001
SITXFSA002
SITXHRM001
SITXHRM003
SITXINV002
SITXMGT001
SITXWHS003
SITXHRM002
BSBITU306
SITHIND002
SITXFIN002
SITXWHS002
SITXINV001
SITXHRM002
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, eggs 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
Roster staff
Design and produce business documents
Source and use information on the hospitality industry
Interpret financial information
Identify hazards, assess and control safety risks
Receive and store stock
Roster staff
Award Upon Completion
Students obtaining a competent result for all 33 units of competency will achieve the nationally recognized award: SIT40516 Certificate IV in Commercial Cookery. The full certification can require up to 24 months of full-time study. Students completing less than 33 units towards the qualification will receive a Statement of Attainment specifying the units completed.
Previous Recognitions
We offer Credit Transfer (CT) to students who can provide evidential documentation pertainings to completion of the unit(s) of competency through prior formal study. Candidates with prior experience can be assessed based on Recognition of Prior Learning (RPL).
No charge applies for Credit Transfer (CT).
Fees apply when assessing unit(s) of competency based on Recognition of Prior Learning (RPL).
Payment Structure
COVID-19 Special Offer Payment Structure!
Option 1 : A one-off payment of $ 1,999 which covers the full course fee, including enrolment, all relevant training materials, assessment outcomes.
Option 2 : An initial payment of $ 300 followed by $ 97/month over 18 months.
Total course fee is $ 2,046 over 18 months for option 2 which covers the full course fee, including enrolment, all relevant training materials, assessment outcomes.
Enrolment Pre-Requisites
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
Relevant work experience will be taken into consideration for Recognition of Prior Learning assessments towards any unit(s) of competency.
Training Package Requirements
There are no Training Package entry requirements for this qualification.
Licensing Requirements
No licensing, legislative or certification requirements apply to this qualification.
Course Structures
This is aimed at students with no formal work experience or previous educational qualifications who are looking at a career in Commercial Cookery or within the Hospitality sector. Students will learn skills and knowledge to perform a variety of management duties within the hospitality industry.
Target clients of this qualification are new and experienced entrants to the Commercial Cookery or Hospitality sector.
This qualification would apply to individuals with various job titles including restaurant sous chef, cook, attendant and kitchen attendant. Individuals in these roles may possess substantial experience in a range of settings but seek to further develop their skills across a wide range of commercial cookery or management functions.
Conversely, it may also apply to those with little or no vocational experience, but who possess sound theoretical commercial cookery or management skills and knowledge that they would like to develop in order to create further educational and employment opportunities.
Course Details
Course Structure:
Study Commitment:
Assessment Types:
Attendance:
At least 18 months full-time study, or equivalent part-time study. Timeframe varies depending on the appropriate course structure for the candidate.
Additionally, the candidate needs to complete:
-
48 (SITHCCC020 - Work Effectively as a Cook), plus
-
12 (SITKOP005 - Coordinate cooking operations) complete service periods/shifts of demonstrated integrated skills within the hospitality industry.
-
Practical Unit Requirement must be completed by the student in the SCBM designated Commercial Kitchen environment,
or -
Students with current work commitments within a Commercial Kitchen environment can submit a request to complete the practical requirement within their own workplace.
20 Hours/Week. This includes attendance/participation and directed study. You will also need to additional hours of self directed study.
All vocational courses are assessed through a combination of assessment types that may include examinations, essays, reports, group tasks, portfolios and/or presentations.
An individual training plan will be provided when you enrol in this course. Your plan will outline the recommended study timetable and detail your units and assessments.
Delivery & Assessment
SCBM offers blended learning with a combination of face-to-face and online delivery method of the SIT40516 Certificate IV in Commercial Cookery. Face to face learning is conducted at our Marrickville Campus.
Due to COVID-19, we are currently only offering our classes online. Eligible students will require a computer with a stable internet connection along with the latest version of Zoom Cloud Meetings (version 4.6.9 or higher) to be able to attend classes.
Electronic copies of all relevant course materials and assessments required for the completion of SIT40516 Certificate IV in Commercial Cookery will be provided by SCBM to enrolled students. The primary method of submission for completed assessments will be via email.
Practical Requirement:
SITHCCC020 - Work Effectively as a Cook, and
SITKOP005 - Coordinate cooking operations
Practical Unit Requirement for SITHCCC020 - Work Effectively as a Cook and SITKOP005 - Coordinate cooking operations must be completed by the student in the SCBM designated hospitality service environment at Sapori D'Italia, located in 163 Oak Rd, Kirrawee NSW 2232.
Students with current work commitments within an hospitality service environment can submit a request to complete the practical requirement within their own workplace.
Refund Policy
Payments of all refunds, to students who are entitled to a refund, are in accordance with the SCBM Refund Policy.
The below table outlines the specific Reason for Refunds and the necessary Notification Requirements (exceptional circumstances are considered on a case by case basis):
Reason for Refund | Notification Requirements | Refund Policy |
|---|---|---|
Course cancelled by SCBM | 100% of the course fee (paid by the student) | |
Student withdrawn from the course by SCBM | After course commencement, due to inappropriate behavior | Nil Refund |
Student Withdraws | In writing, eight (8) calendar days or more prior to the course commencement | 100% of the course fee |
Student Withdraws | In writing, within seven (7) calendar days prior to the course commencement | 75% of the full course fee |
Student Withdraws | In writing, less than 24 hours prior to course commencement | Nil Refund |
Course Outcomes
Further Study
Completion of SITHCCC020 - Work Effectively as a Cook creates a pathway towards the SIT50416 Diploma of Hospitality Management,
Industry Demand
Hospitality and Tourism is one of the largest and most lucrative exports in Australia, which draws a considerable proportion of both domestic and foreign investment and demand.
Accommodation and Food Services employment is projected to increase by 9.1% over the three years to May 2023 (above the 7.1% expected growth across all industries). Particularly strong growth is expected in the Cafés, Restaurants and Takeaway Food Services sector (11.9%).
Intake Information
Please enquire here and our administration team will contact you regarding available intakes.