Certificate IV in Commercial Cookery

VET NATIONAL CODE: SIT40516

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

QLD Campus (AIBT)

Pricing

OffShore Int Student: $17,000 *

OnShore Student Visa Holder: $16,000 *

Domestic Student: $10,200 *

* 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:
SIT40516
CRICOS Course Code:
AIBT CRICOS CODE: 095244E
Nationally Recognised:
Delivery mode:
AIBT (QLD) In Class / In Sheldon’s Training Restaurant
Assessment:
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.
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 RTO Code: 41138 | CRICOS: 03430J
Packaging Rules:
Total number of units = 33 26 Core units Plus 7 elective units

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

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

 
SITXCCS007
Enhance customer service experiences
SITHFAB005
Prepare and serve espresso coffee
SITHPAT002
Produce gateaux, torten and cakes
HLTAID003
Provide first aid
SITXINV003
Purchase goods
SITXINV001
Receive and store stock
SITXFSA003
Transport and store food
 
Please note all electives are pre-selected by AIBT.
For more information on the course content, visit www.training.gov.au

*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
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
SITHFAB005Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safety
SITHPAT002Produce gateaux, torten and cakesSITXFSA001 Use hygienic practices for food safety
CODETITLELICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA001Use hygienic practices for food safety

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITXFSA003Transport and store food

Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

HLTAID003Provide first aidSpecific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.
SITXFSA002Participate in safe food handling practicesFood safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

AIBT provides approximately 360 hours of unpaid workplace vocational placement.

This includes a minimum of:

  • 48 complete service periods (shifts) for unit SITHCCC020 – Work effectively as a cook
  • 12 complete service periods (shifts) for unit SITHKOP005 – Coordinate cooking operations

Completing all the units of competency within this qualification will lead to the issuance of an 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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