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.

SIT40516 Certificate IV in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery
Course Description
CRICOS Course Code: 096449F
Qualification
On successful completion of this course the students would be awarded the SIT40516 Certificate IV in Commercial Cookery which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality (Commercial Cookery).
Mode and Method of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the Imperial Training Kitchen and through Work-based Training.
Successful completion of all components will enable students to gain the qualification of SIT40516 Certificate IV in Commercial Cookery.
For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.
Work Based Training (WBT) has been implemented at The Imperial College of Australia as part of SIT40516 Certificate IV in Commercial Cookery for the delivery of SITHCCC020 Work effectively as a cook and SITHKOP005 Coordinate cooking operations. A total of 240 hours will be completed in WBT.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.
Assessments
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.
Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.
Course Length
This course will be delivered over a 76 week period of full time study (including course delivery, assessment, public holidays and break).
Entry Requirements
There are no entry requirements for this qualification.
Eligibility Requirements – International Students
Age requirements
For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.
English Language
All international students should be able to meet the English requirements as required under the assessment level and country of passport of the student by Department of Home Affairs. Further information available on www.homeaffairs.gov.au
Imperial accepts the scores from International English Language Test Score (IELTS), PTE Course Entry or the Test of English as a Foreign Language (TOEFL) as below:
IELTS (Academic Module) | TOEFL (Internet based) | PTE Academic |
Overall band score of 5.5 | 46 | 42 |
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Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS). Arrangements will be made for the student to complete the ELICOS course with one of approved ELICOS provider at the student’s expense.
Fee – International Students |
|
Tuition Fee: | $13,750 (subject to change without notice) |
Admission Fee: | $250 |
Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change) | |
Single | $408 |
Family | $3501 |
Resources | $1500 |
Total Course Fee | $15,500 (excluding OSHC) |
Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 percent up front course fee. We can also provide a more flexible payment plan to students to suit their individual circumstances
Eligibility Requirements - Domestic Students
English Language
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.
Fee – Domestic full fee paying students
Tuition Fee: $13,750 (subject to change without notice)
Admission Fee: $250
Resources: $1500
Total Course Fee: $15,500
We confirm that there will no additional cost(s) in undertaking this course
For domestic full fee paying students, Imperial will accept payment of no more than $1000 from each individual student prior to the commencement of the course. Following course commencement, Imperial may require payment of additional fees in advance from the student but only such that at any given time, the total amount required to be paid which is attributable to tuition or other services yet to be delivered to the student does not exceed $1,500.
Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.
Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.
Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.
Educational Pathways
After achieving this qualification, candidates may undertake a range of Diploma level qualifications including SIT5016 Diploma of Hospitality Management within the SIT Tourism, Travel and Hospitality Training Package, or other Training Packages.
Career Opportunities
SIT40516 Certificate IV in Commercial Cookery qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Commercial Cooking environments such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
- chef
- chef de partie
Units of Competence
In order to attain these qualification students are required to complete 33 units of competency consisting of twenty six (26) core units and seven (7) elective units.
Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.
Qualification Outline
Core Units | Title |
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 |
*Prerequisite is SITXFSA001 | Use hygienic practices for food safety |
Elective Units | Title |
HLTAID003 | Provide first aid |
SITXINV004 | Control stock |
SITXINV001 | Receive and store stock |
SITXWHS001 | Participate in safe work practices |
BSBWOR203 | Work effectively with others |
BSBSUS201 | Participate in environmentally sustainable work practices |
SITHCCC015 | Produce and serve food for buffet * |
*Prerequisite is SITXFSA001 | Use hygienic practices for food safety |