SIT40516 – Certificate IV in Commercial Cookery
Duration Face to Face Delivery
The program is delivered over 68 weeks.
(may be longer when subjected to a Victorian school holiday calendar schedule)
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:
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 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
Government Funding Eligibility Criteria – Skills First
To be eligible, an individual must meet the general citizenship / residency requirements as follows:
- An individual must be either:
- an Australian citizen; or
- a holder of a permanent visa; or
- a New Zealand citizen;
- Enrolling and commencing training in a course or qualification provided by the Training Provider between the Commencement Date and 31 December 2018-2019 inclusive; and
- under 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training; or
- over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training in a Foundation Skills List course; or
- over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training as an Apprentice (not Trainee); or
- over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in training in the Victorian Certificate of Education or the Victorian Certificate of Applied Learning (Intermediate or Senior); or
- over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training in a course that is at a higher qualification level than the highest qualification held at the time of the scheduled commencement of training.
An individual is eligible to commence a maximum of two government subsidised in a calendar year. Where an individual is enrolled in a course(s) that is scheduled to commence at a later date in that calendar year, this course(s) must be counted for the purpose of assessing eligibility.
An individual is eligible to undertake a maximum of two government subsidised courses at any one time.
At Dynamic Training, we deliver SIT40516 Certificate IV in Commercial Cookery over 1395 nominal hours. Students eligible under Skills First Funding Program either on site in the classroom will be subsidised an hourly rate of $7.50 per hour and for an apprentice is $14.00 per hour.
For further information on the Skills First Program please click here
- 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
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
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
- Owning a restaurant
Participants are provided with advice on career development and training options throughout the delivery of the program
|Unit Codes and Titles being delivered|
|Qualification, course or program title and code: SIT40516 Certificate IV in Commercial Cookery|
|Cluster Allocated||Core/ Elective||Unit Code and Title||Weeks Duration|
|1||Elective||HLTAID003 Provide first aid||8 Weeks|
|Core||BSBDIV501 Manage diversity in the workplace|
|Elective||SITXCOM001 Source and present information|
|Elective||SITXINV001 Receive and store stock|
|Core||SITXINV002 Maintain the quality of perishable items|
|Core||SITXFSA001 Use hygienic practices for food safety|
|Core||SITXFSA002 Participate in safe food handling practices|
|Core||SITHCCC001 Use food preparation equipment|
|2||Core||SITHCCC005 Prepare dishes using basic methods of cookery||8.5 Weeks|
|Core||SITHCCC006 Prepare appetisers and salads|
|Core||SITHCCC007 Prepare stocks, sauces and soups|
|Core||SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes|
|Core||SITHCCC012 Prepare poultry dishes|
|Core||SITHCCC013 Prepare seafood dishes|
|3||Elective||SITHASC002 Prepare Asian appetisers and snacks||9 Weeks|
|Core||SITHCCC014 Prepare meat dishes|
|Core||SITHCCC018 Prepare food to meet special dietary requirements|
|Core||SITHCCC019 Produce cakes, pastries and breads|
|4||Core||SITHPAT006 Produce desserts||16 weeks|
|Elective||BSBITU306 Design and produce business documents|
|Core||SITHKOP002 Plan and cost basic menus|
|Core||SITHKOP004 Develop menus for special dietary requirements|
|Core||SITHCCC020 Work effectively as a cook|
|5||Core||SITHCCC020 Work effectively as a cook||11.5 Week|
|Core||SITHKOP005 Coordinate cooking operations|
|Core||SITXWHS003 Implement and monitor work health and safety practices|
|Elective||SITXCCS007 Enhance customer service experiences|
|Elective||SITXHRM002 Roster staff|
|6||Core||SITHCCC020 Work effectively as a cook||11 Weeks|
|Core||BSBSUS401 Implement and monitor environmentally sustainable work practices|
|Core||SITXHRM001 Coach others in job skills|
|Core||SITXCOM005 Manage conflict|
|Core||SITXFIN003 Manage finances within a budget|
|Core||SITXHRM003 Lead and manage people|
|Core||SITXMGT001 Monitor work operations|
Classroom based training sessions to develop the knowledge and theoretical understandings required and practical training in a simulated environment.
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.
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’s campus, 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.
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.
This course is currently offered under the following options.
Fee for Service
$16,500.00 ($14,800.00 tuition fee, ($200.00 Application Fee $1500.00 Material Fees non- refundable)
Offered under Skills First Program (Government Subsidy)
No fees apply
SIT40516 Certificate IV in Commercial Cookery over 1395 nominal hours. Students eligible under Skills First Funding Program either on site in the classroom will be subsidised an hourly rate of $7.50 per hour.
Under an Australian Apprenticeship Scheme
No Fees Apply
Students eligible under Skills First funding will be subsidised an hourly rate of $14.00.
Students studying under Skills First Funding Program either as an Apprentice or as non-Apprentice will not be charged any application or material fees.
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