Certificate IV in Commercial Cookery

VET NATIONAL CODE: SIT40516

Total Duration

104 Weeks

(80 wks Tuition + 24 wks Holiday breaks)

Location

QLD Campus (AIBT)

Pricing

OffShore Int Student: $17,000 *
OnShore Student Visa Holder: $16,000 *
Domestic Student: $10,200 *
* Total Material Fee $1,500

National Code:
SIT40516
CRICOS Course Code:
095244E
Nationally Recognised:
Delivery mode:
In Class (QLD)
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.
Start dates:

January, March, June, July, September and October

Awarded by
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

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

 
HLTAID003
Provide first aid
SITHFAB005
Prepare and serve espresso coffee
SITHPAT002
Produce gateaux, torten and cakes
SITXCCS007
Enhance customer service experiences
SITXFSA003
Transport and store food
SITXINV001
Receive and store stock
SITXINV003
Purchase goods
Entry requirement:

Academic requirement:
A minimum of year 11 or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 5.5 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

BSBDIV501

Manage diversity in the workplace

NIL

BSBSUS401

Implement and monitor environmentally sustainable work practices

NIL

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

SITHKOP002

Plan and cost basic menus

§  NIL

SITHKOP004

Develop menus for special dietary requirements

NIL

SITHKOP005

Coordinate cooking operations

SITXFSA001 Use hygienic practices for food safety

SITHPAT006

Produce desserts

SITXFSA001 Use hygienic practices for food safety

SITXCOM005

Manage conflict

NIL

SITXFIN003

Manage finances within a budget

NIL

SITXFSA001

Use hygienic practices for food safety

NIL

SITXFSA002

Participate in safe food handling practices

NIL

SITXHRM001

Coach others in job skills

NIL

SITXHRM003

Lead and manage people

NIL

SITXINV002

Maintain the quality of perishable items

SITXFSA001 Use hygienic practices for food safety

SITXMGT001

Monitor work operations

NIL

SITXWHS003

Implement and monitor work health and safety practices

NIL

HLTAID003

Provide first aid

NIL

SITHFAB005

Prepare and serve espresso coffee

SITXFSA001 Use hygienic practices for food safety

SITHPAT002

Produce gateaux, torten and cakes

SITXFSA001 Use hygienic practices for food safety

SITXCCS007

Enhance customer service experiences

NIL

SITXFSA003

Transport and store food

NIL

SITXINV001

Receive and store stock

NIL

SITXINV003

Purchase goods

NIL

CODE

TITLE

LEGISLATIVE REQUIREMENTS

BSBDIV501

Manage diversity in the workplace

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

BSBSUS401

Implement and monitor environmentally sustainable work practices

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

SITHCCC001

Use food preparation equipment

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

SITHCCC005

Prepare dishes using basic methods of cookery

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

SITHCCC006

Prepare appetisers and salads

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

SITHCCC007

Prepare stocks, sauces and soups

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

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

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

SITHCCC012

Prepare poultry dishes

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

SITHCCC013

Prepare seafood dishes

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

SITHCCC014

Prepare meat dishes

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

SITHCCC018

Prepare food to meet special dietary requirements

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

SITHCCC019

Produce cakes, pastries and breads

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

SITHCCC020

Work effectively as a cook

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

SITHKOP002

Plan and cost basic menus

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

SITHKOP004

Develop menus for special dietary requirements

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

SITHKOP005

Coordinate cooking operations

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

SITHPAT006

Produce desserts

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

SITXCOM005

Manage conflict

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

SITXFIN003

Manage finances within a budget

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

SITXFSA001

Use 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.

SITXFSA002

Participate in safe food handling practices

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.

SITXHRM001

Coach others in job skills

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

SITXHRM003

Lead and manage people

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

SITXINV002

Maintain the quality of perishable items

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

SITXMGT001

Monitor work operations

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

SITXWHS003

Implement and monitor work health and safety practices

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

HLTAID003

Provide first aid

Specific 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.

SITHFAB005

Prepare and serve espresso coffee

Specific 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.

SITHPAT002

Produce gateaux, torten and cakes

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

SITXCCS007

Enhance customer service experiences

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

SITXFSA003

Transport 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.

SITXINV001

Receive and store stock

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

SITXINV003

Purchase goods

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

AIBT provides approximately 360 hours of workplace vocational placement for each student. This includes a minimum of 48 complete food service periods for unit SITHCCC020 – Work effectively as a cook.

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)

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