Certificate III in Commercial Cookery | Certificate IV in Commercial Cookery

Certificate III in Commercial Cookery | Certificate IV in Commercial Cookery

VET NATIONAL CODE: SIT30816 | SIT40516

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

QLD Campus (AIBT)

Pricing

OffShore Int Student: $18,000 *

OnShore Student Visa Holder: $16,000*

Domestic Student: $10,800*

* Total Materials Fee $1,500

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.

Important – Pre-Enrolment Information:

Prior to enrolment, it is a mandatory requirement for students to complete the Student Pre-Enrolment Genuine Temporary Entrant (GTE) Form.  After receiving and reviewing the form a consultation with our Enrolments Team, Sales Manager or Sales Agent will be scheduled where you will be provided with all the relevant course information to help guide you into making a formal decision.

More information on Student Pre-Enrolment and Application Process is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au

National Code:
SIT30816 / SIT40516
CRICOS Course Code:
093480J / 095244E
Nationally Recognised:
Delivery mode:
AIBT (QLD)
In Class / In Sheldon’s Training Restaurant
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Intake Dates:

AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.

Awarded by

Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:

Please confirm with Sales Manager and Head of Sheldon School of Hospitality

Total Materials Fee – $1,500

Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Units of Competencies

 

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
Prepare 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

BSBSUS201
Participate in environmentally sustainable work practices

BSBWOR203
Work effectively with others

SITHKOP001
Clean kitchen premises and equipment

SITXWHS001
Participate in safe work practices

BSBITU301
Create and use databases

SITXINV001
Receive and store stock

SITXINV003
Purchase goods

*This includes a minimum of:

Entry requirement:

Academic requirement:
Successful completion of Australian Year 12 or Australian equivalent is mandatory
English requirement:

A minimum of IELTS 5.5 or equivalent is required.

This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager.
Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 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.

CODETITLEPRE-REQUISITE
SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety
SITHCCC005Prepare dishes using basic methods of cookerySITXFSA001 Use hygienic practices for food safety
SITHCCC006Prepare appetisers and saladsSITXFSA001 Use hygienic practices for food safety
SITHCCC007Prepare stocks, sauces and soupsSITXFSA001 Use hygienic practices for food safety
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesSITXFSA001 Use hygienic practices for food safety
SITHCCC012Prepare poultry dishesSITXFSA001 Use hygienic practices for food safety
SITHCCC013Prepare seafood dishesSITXFSA001 Use hygienic practices for food safety
SITHCCC014Prepare meat dishesSITXFSA001 Use hygienic practices for food safety
SITHCCC018Prepare food to meet special dietary requirementsSITXFSA001 Use hygienic practices for food safety
SITHCCC019Produce cakes, pastries and breadsSITXFSA001 Use hygienic practices for food safety
SITHCCC020Work effectively as a cookSITXFSA001 Use hygienic practices for food safety
SITHKOP001Clean kitchen premises and equipmentSITXFSA001 Use hygienic practices for food safety
SITHKOP005Coordinate cooking operationsSITXFSA001 Use hygienic practices for food safety
SITHPAT006Produce dessertsSITXFSA001 Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

AIBT provides approximately 360 hours in total of unpaid workplace Vocational Placement.  

For more information regarding complete service periods (shifts) required please confirm with sales manager and Head of Sheldon School of Hospitality. 

Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Commercial Cookery (SIT30816) and Certificate IV in Commercial Cookery (SIT40516)  including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.

Chef (Small restaurant or cafe)
Chef de Partie (Large Hotel)

* Completion of an AIBT qualification does not guarantee an employment outcome.

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