Cert IV In Commercial Cookery / Adv Dip Of Hospitality Management

Cert IV In Commercial Cookery / Adv Dip Of Hospitality Management

VET NATIONAL CODE: SIT40516 / SIT60316

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

QLD Campus (AIBT)

NSW/QLD Campus (AIBT-I)

(Adv Dip of Hospitality Management only)

Pricing

OffShore Int Student: $18,000 *

OnShore Student Visa Holder: 16,000*

Domestic Student: $10,800*

* Total Material Fee $1,500

This qualification reflects the role of pastry chefs 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. This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

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:
SIT40516 & SIT60316
CRICOS Course Code:
AIBT CRICOS CODES: 095244E & 091132A
AIBT-I CRICOS CODE: 095335B
Nationally Recognised:
Delivery mode:

AIBT (QLD)
In Class / In Sheldon’s Training Restaurant

AIBT-I (NSW/QLD)
In Class /In Sheldon’s Training Restaurant

All AIBT-I students enrolled in courses delivered by AIBT-I will be trained and assessed by AIBT (RTO: 41138 | CRICOS: 03430J) trainers and assessors.

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.

AIBT-I – Monthly Intakes from 2nd March 2020

Awarded by
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)
RTO Code 41138 (CRICOS: 03430J)
Australia Institute of Business & Technology – International Pty Ltd (AIBT-I)
RTO Code 45169 (CRICOS: 03610E)
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 / AIBT-I 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

BSBFIM601
Manage finances

BSBMGT517
Manage operational plan

BSBMGT617
Develop and implement a business plan

SITXCCS008
Develop and manage quality customer service practices

SITXFIN004
Prepare and monitor budgets

SITXFIN005
Manage physical assets

SITXGLC001
Research and comply with regulatory requirements

SITXHRM004
Recruit, select and induct staff

SITXHRM006
Monitor staff performance

SITXMGT002
Establish and conduct business relationships

SITXMPR007
Develop and implement marketing strategies

SITXWHS004
Establish and maintain a work health and safety system

*This includes a minimum of:

Academic requirement:
A minimum of 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

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

AIBT/AIBT-I 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 IV in Commercial Cookery (SIT40516) and Advanced Diploma of Hospitality Management (SIT60316) 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)
Hotel Manager
Venue Manager
Front Office Manager
Restaurant Manager

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

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