Call Us Now: (03) 9312 3442

SIT40516 – Certificate IV in Commercial Cookery

Duration Face to Face Delivery

The program is delivered over 68 weeks.

Description

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.

This program has a mandatory 240 hour work placement component.

General Entrance Requirements

Dynamic Training Entry Requirements:To ensure an appropriate learning opportunity, participants would need to demonstrate a capacity to undertake study at Certificate III level, this can be demonstrated via the following:

  • Achieve a minimum of 60% in Dynamic Training’s Language, Literacy and Numeracy (LLN) test.
  • Participants must also be aged 18 or above

Numeracy and Literacy

Literacy and numeracy will be screened prior to a student being accepted into the course. Where it is determined that an applicant may not have sufficient English language skills to complete the qualification and work successfully in as a manager they will be provided with two referrals:

  • The Victorian AMES for formal assessment, placement and if necessary, specific English Language training.

http://www.ames.net.au/contact

The Victorian Adult Literacy and Basic Education Council (VALBEC) for assistance. VALBEC is the peak body for the adult literacy and numeracy practitioners in Victoria and have a detailed list of neighbourhood houses, neighbourhood learning centres, TAFE colleges and other providers who offer literacy and numeracy programs and support throughout Victoria http://www.valbec.org.au/05/contacts/contacts.htm

Pre-requisites

    • SITXFSA001 Use hygienic practices for food safety

Must be successfully completed prior to commencing:

    • 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
    • SITHKOP005 Coordinate cooking operations
    • SITHPAT006 Produce desserts
    • SITHASC002 Prepare Asian appetisers and snacks

Pathways

Participants are provided with advice on career development and training options throughout the delivery of the program

Training Pathway into SIT40516 – Certificate IV in Commercial Cookery

  • Certificate III in Hospitality
  • Certificate III in Commercial cookery
    • Student will be able to apply for recognition for any equivalent units completed when entering into this qualification.
    • Relevant vocational experience

Training Pathway From SIT40516 – Certificate IV in Commercial Cookery
Upon successful completion of this qualification, students may undertake further training in the hospitality field to expand on their skills and knowledge such as:

  • Diploma of Hospitality
  • Advanced Diploma of Hospitality Management

Job Roles

Employment Pathway

The SIT40516 – Certificate IV in Commercial Cookery provides a pathway to work in various organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Employment pathways may include but not limited to:

  • chef de partie
  • chef
  • Owning a restaurant

Participants are provided with advice on career development and training options throughout the delivery of the program

Units

Core Unit Code Core unit 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
Elective Unit Code Elective Unit Title
SITHASC002 Prepare Asian appetisers and snacks
SITXHRM002 Roster staff
SITXINV001 Receive and store stock
HLTAID003 Provide first aid
BSBITU306 Design and produce business documents
SITXCCS007 Enhance customer service experiences
SITXCOM001 Source and present information (imported)

Course Delivery

Classroom based training sessions to develop the knowledge and theoretical understandings required and practical training in a simulated environment.

Assessment

The assessment process includes the gathering of evidence to demonstrate the student’s competence. Students are assessed using written questions practical demonstration, scenarios and projects

RPL / Course Credit

Dynamic Training offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.
Dynamic Training Recognises qualifications issued by other RTOs.

Support Services

Internal educational support

  • Study support and study skills programs
  • Learning resources available to borrow
  • Flexible scheduling and delivery of training and assessment
  • Learning materials in an alternative format, for example, in large print
  • Additional one on one support with the trainer/assessor
  • Applying reasonable adjustment to training and assessment practices
  • Flexible scheduling for assessment e.g. the student is able to select an assessment time that is most suited to their situation
  • Telephone and email support for students engaged in flexible delivery programs
  • Where accessible, equipment, resources and/or programs to increase access for learners with disabilities and other learners in accordance with access and equity
  • Any other services that Dynamic Training considers necessary to support learners to achieve competency that is within Dynamic Training capability to provide

External support services
In the instance that Dynamic Training does not have the capacity to provide the necessary support, external services will be sourced which include, but not limited to:

  • Referral to external language, literacy and numeracy programs and other training programs e.g. Adult Migrant English Program or local Living and Learning Centres area (additional cost may apply)

Referral to offsite counselling services including but not limited to:

  • Relationships Australia (Family and Relationship counselling): 1300 364 277
  • Lifeline: 13 11 14
  • Beyond Blue: 1300 22 46 36
  • Mediation services or referrals to these services (additional cost may apply)
  • Counselling services or referrals to these services (additional cost may apply)
  • Life Resolution 1300 668 256

Training delivery and assessment
Training delivery and assessment process Dynamic Training ensures that the training and assessment occurs in accordance with the requirements of the course and State and Federal training guidelines.

Where Training is primarily delivered by a Trainer/Assessor-led classroom (face 2 face) delivery (on Dynamic Training’scampus, rented facilities or Employer’s location). All training is provided in a fully equipped training room.

  • Delivery methods and activities may include:
  • Individual or group practical activities
  • Multimedia presentations
  • Additional assessment tasks outside of instruction time can be conducted on a self-paced basis
  • Research and projects

In addition to this, students are required to apply practical skills and knowledge in a workplace or volunteer placement. This is to be sourced by students, and is explained in pretraining review. Delivery methods are integrated to enhance learning in order to achieve the best possible outcome for students.

Completion

At the successful completion of the course students will be awarded with the “Testamur” and a “Record of Results” which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a “Statement of Attainment” which will detail only the Units of Competency that student has achieved competency from the course.

Fees

This course is currently only offered under a Fee for Service option.

$16,500.00 ($14,800.00 tuition fee, ($200.00 Application Fee $1500.00 Material Fees non- refundable)

The student tuition fees are indicative only and subject to change given individual circumstances at enrolment. Additional fees may apply such as student services and amenity fees

Additional Fees and Charges
Re-Issue of Testamurs / Statements of attainment – $50 each copy
Reassessment Fee $220.00 (after third attempt)
RPL Fee $250.00 per unit
Re-Issue of Student Card $20.00
Late payment of semester fees – $250.00 per instalment
Unit re-enrolment fee $500.00(for students who exceed the maximum duration period)

Dynamic Training is an equal opportunity training provider and encourages people with disabilities to apply.

*Employment outcomes may be subject to industry requirements, please discuss further with our staff


Apply Now
  • PRIVATE
  • 68 WEEKS
  • Certificate IV
  • Location
  • 153B Anderson Road Sunshine 3020
  • 94 Foster Road Dandenong 3175
Copyright © 2015 Kokoro Enterprises Pty Ltd. T/A Dynamic Training
RTO ID : 6030 | ABN : 43 088 280 255

Powered By : Go Click On