Certificate IV
In Commercial Cookery

Course Code: SIT40516

APPLY ONLINE

duration

Course Duration

2 Years
location

Location

Mount Gravatt Campus
or
Ultimo Campus
price

Pricing
*$750 Material Fee per annum

Off-Shore Int Student Pricing: $17,000
On-Shore Int Student Pricing: $16,000
Domestic/Citizen Student Pricing: $10,200
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

This qualification reflects the role of individuals who use a defined and limited range of hospitality operational skills.
They are involved in mainly routine and repetitive tasks using practical skills and basic industry knowledge. They work under direct supervision.

FAST COURSE GUIDE
National Code:
SIT40516
CRICOS Course Code:
095244E
Nationally Recognised:
Delivery mode:
Virtual Training (workshops at different locations)
In class Mount Gravatt
Blended (Virtual Training and In class)
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month
Awarded by
Australia Institute of Business and Technology RTO Code 41138
Packaging Rules:
Total number of units = 33
26 core units
plus 7 elective units
COURSE FORMAT

Core Subjects

BSBDIV501
Manage diversity in the workplace
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Produce meat dishes **
SITHCCC018
Prepare food to meet special dietary requirements **
SITHCCC019
Produce cakes, pastries and breads **
SITHCCC020
Work effectively as a cook **
SITHKOP002
Plan and cost basic menus
SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations **
SITHPAT006
Produce desserts **
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXHRM003
Lead and manage people
SITXINV002
Maintain the quality of perishable items
SITXMGT001
Monitor work operations
SITXWHS003
Implement and monitor work health and safety practices

Elective Subjects

SITHCCC004
Package prepared foodstuffs
SITHCCC009
Produce cook-chill and cook-freeze foods
SITHCCC010
Re-thermalise chilled and frozen foods
SITHCCC015
Produce and serve food for buffets
SITHCCC016
Produce pates and terrines
SITHCCC017
Handle and serve cheese
SITHCCC021
Prepare specialised food items
*Please note that all electives are recommendations of AIBT. Electives can be altered to meet individual needs and requirements. **Units that are available for Virtual Training.
VISA REQUIREMENTS
Academic requirement:
A minimum of year 12 or (Australian equivalent) is mandatory
English requirement:
A minimum of IELTS 5.0 is required. International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
RELATED OCCUPATIONS
Chef (Small restaurant or cafe)
Chef de Partie (Large Hotel)