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 a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent. 

More information on Student Pre-Enrolment Consultation 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.

CODE TITLE PRE-REQUISITE
SITHCCC001 Use food preparation equipment SITXFSA001 Use hygienic practices for food safety
SITHCCC005 Prepare dishes using basic methods of cookery SITXFSA001 Use hygienic practices for food safety
SITHCCC006 Prepare appetisers and salads SITXFSA001 Use hygienic practices for food safety
SITHCCC007 Prepare stocks, sauces and soups SITXFSA001 Use hygienic practices for food safety
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes SITXFSA001 Use hygienic practices for food safety
SITHCCC012 Prepare poultry dishes SITXFSA001 Use hygienic practices for food safety
SITHCCC013 Prepare seafood dishes SITXFSA001 Use hygienic practices for food safety
SITHCCC014 Prepare meat dishes SITXFSA001 Use hygienic practices for food safety
SITHCCC018 Prepare food to meet special dietary requirements SITXFSA001 Use hygienic practices for food safety
SITHCCC019 Produce cakes, pastries and breads SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety
SITHKOP005 Coordinate cooking operations SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items SITXFSA001 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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