SIT40516

Certificate iv in commercial cookery

Study Method Classroom
Course Duration 78 weeks
Intake Nationally Recognised Training
Recognition
Course Overview

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

Entry Requirements

International Students

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.

English Requirements:

It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:

  • International English Language Testing System (IELTS) with a minimum score of 5.0.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.
Course Modules
  • SITXFSA001    Use hygienic practices for food safety
  • SITXFSA002    Participate in safe food handling practices
  • BSBWOR203    Work effectively with others
  • SITXHRM001    Coach others in job skills
  • SITXINV002    Maintain the quality of perishable items
  • SITXWHS001    Participate in safe work practices
  • SITXWHS003    Implement and monitor work health and safety practices
  • BSBSUS201    Participate in environmentally sustainable work practices
  • BSBSUS401    Implement and monitor environmentally sustainable work practices
Course Duration
  • 78 weeks Three (3) Semesters = 26 weeks each Consisting of:
  • Six (6) Terms of Study = 10 weeks each, plus
  • A Three (3) week break at the end of each Term = 18 weeks
Career Opportunities

After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:

  • Chef
  • Chef de partie
Further Studies

Successful completion of the SIT40516 Certificate IV in Commercial Cookery will lay a foundation for successful students to progress into SIT50416 Diploma of Hospitality Management

Question and Answers

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

International Students

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.

English Requirements:

It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:

  • International English Language Testing System (IELTS) with a minimum score of 5.0.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.
  • SITXFSA001    Use hygienic practices for food safety
  • SITXFSA002    Participate in safe food handling practices
  • BSBWOR203    Work effectively with others
  • SITXHRM001    Coach others in job skills
  • SITXINV002    Maintain the quality of perishable items
  • SITXWHS001    Participate in safe work practices
  • SITXWHS003    Implement and monitor work health and safety practices
  • BSBSUS201    Participate in environmentally sustainable work practices
  • BSBSUS401    Implement and monitor environmentally sustainable work practices
  • 78 weeks Three (3) Semesters = 26 weeks each Consisting of:
  • Six (6) Terms of Study = 10 weeks each, plus
  • A Three (3) week break at the end of each Term = 18 weeks

After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:

  • Chef
  • Chef de partie
Course Provided by
Skills Australia Institute
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