This qualification reflects the role of individuals working as developing and emerging leaders and managers in a range of enterprise and industry backgrounds.
As well as assuming responsibility for their own performance, individuals at this level provide leadership, guidance and support to others. They also have some responsibility for organising and monitoring the output of their team. You will develop specialised knowledge which
SIT40516-Certificate IV in Commercial Cookery
CRICOS Course Code: 102430G
This qualification reflects the role of commercial 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 course, as offered by VETA, is for Students who want to gain a Certificate IV in Commercial Cookery qualification via a classroom/workplace delivery model. More information is available via the My Skills Website: https://www.myskills.gov.au/courses/details?Code=SIT40516
This qualification is targeted at students who would like to gain the skills required to work in kitchen operations in organizations such as restaurants, hotels, catering operations, clubs, pubs cafes and coffees shops, and possibly institutions such as aged care facilities, hospitals, prisons and schools and become Chefs. The key target markets for this qualification are students in Brisbane, wanting to gain a Certificate IV in Commercial Cookery qualification via a classroom/workplace delivery model. Applicants will generally be persons who hold some experience or intend to pursue career in the hospitality industry. This course will initially only be offered as a fee for service course
• Be 18 years and above.
• Have satisfactorily completed Year 12 or equivalent; or
Non-school-leavers selected according to eligibility and
merit, vocational experience, previous study and personal
competencies
• All clients with English as a second language satisfy one of
the following English language proficiency requirements:
International English Language Testing System (IELTS), general
module - score of 5.5 with no individual score less than 5.0. TOEFL
Internet based test minimum score of 46. Pearson Test of English
Academic minimum score 42. Cambridge English: Advanced
(Certificate in Advanced English) minimum score 162; or a pass in
Occupational English Test Certificate.
Those who do not meet the minimum English requirement will need
to successfully complete an English program leading to a level of
equivalent to the aforementioned English test scores
This qualification will be delivered over 74 weeks, including 66 weeks
of training and assessment spread over 6 terms of 11 weeks and 8
weeks of holidays.
Class sessions are planned to ensure that students have a mixture of
practical and theoretical components and those classes cater for a
wide variety of learning styles.
Additionally, workplace practices and environments are simulated
and used to conduct skills- based assessments in accordance with unit
requirements.
The timing for this course will be advised in the Letter of Offer
This course will be delivered face to face in a classroom-based setting
The course is delivered at:
• Level 2, Suite 10, 2092 Logan Road, Upper Mount Gravatt
QLD 4122
• Practical Facility: 2/5 Seacam Street, Mansfield, QLD 4122
Students who complete this course may be able to seek employment
in a range of business management roles such as
• Chef
• Chef de partie
Students who complete this course may wish to further their study into the SIT50416-Diploma of Hospitality Management or a range of other Diploma qualifications.
The SIT40516-Certifictae IV in Commercial Cookery requires the successful completion of four 26-core units and 7 elective units. Electives for this qualification have been chosen by VETA to ensure that students achieve a broad range of skills and knowledge in Hospitality sector. Units included in this qualification are:
Code | Title | Core/Elecve |
---|---|---|
BSBDIV501 | Manage diversity in the workplace | CORE |
BSBSUS401 | Implement and monitor environmentally sustainable work practices | CORE |
SITHCCC001 | Use food preparation equipment | CORE |
SITHCCC005 | Prepare dishes using basic methods of cookery | 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 | CORE |
SITHCCC014 | Prepare meat dishes | CORE |
SITHCCC018 | Prepare food to meet special dietary requirements | CORE |
SITHCCC019 | Produce cakes, pastries and breads | CORE |
SITHCCC020 | Work effectively as a cook | CORE |
SITHKOP002 | Plan and cost basic menus | CORE |
SITHKOP004 | Develop menus for special dietary requirements | CORE |
SITHKOP005 | Coordinate cooking operations | CORE |
SITHPAT006 | Produce desserts | CORE |
SITXCOM005 | Manage conflict | CORE |
SITXFIN003 | Manage finances within a budget | CORE |
SITXFSA001 | Use hygienic practices for food safety | CORE |
SITXFSA002 | Participate in safe food handling practices | CORE |
SITXHRM001 | Coach others in job skills | CORE |
SITXHRM003 | Lead and manage people | CORE |
SITXINV002 | Maintain the quality of perishable items | CORE |
SITXMGT001 | Monitor work operations | CORE |
SITXWHS003 | Implement and monitor work health and safety practices | CORE |
SITHKOP001 | Clean kitchen premises and equipment | ELECTIVE |
SITXINV004 | Control stock | ELECTIVE |
BSBCMM201 | Communicate in the workplace | ELECTIVE |
BSBWOR203 | Work effectively with others | ELECTIVE |
SITXCCS006 | Provide Service to Customers | ELECTIVE |
BSBSUS201 | Participate in environmentally sustainable work practices | ELECTIVE |
SITXINV001 | Receive and store stock | ELECTIVE |
Note that for international students, satisfactory course progress is
required in order to meet visa requirements. More information can
be found in the International Student Handbook that also includes
information on the specific support that is available to international
students.
Students who are identified as being at risk of not meeting course
progress requirements will be provided with additional support as
recorded in an intervention strategy. The student handbook can be
found online at www.veta.qld.edu.au
Upon acceptance of a student’s application for enrolment, a letter of
offer, as well as a written agreement and tax invoice for remaining
fees, will be forwarded to students. Students must read through all
provided information, as it will provide all necessary information
about the course of study. A Confirmation of Enrolment (CoE) letter
will be issued once the signed acceptance of the offer and written
agreement are received.
The first day of each course will include orientation and induction.
Orientation will include information about the campus, living in
Australia, accessing our support services and methods for achieving
success throughout the course, including course progress
requirements.
This course outline should be read in conjunction with VETA Student Handbook. This can be
found online at www.veta.qld.edu.au
All students will be provided with a range of learning support options
and resources to help them achieve competency. This includes:
• Academic and personal support.
• Referral to external support services.
Students are required to attend classes for 20 hours a week and complete approximately 5 hours of homework per week. Timetable information will be provided in the student’s Letter of Offer and Student agreement. Students may commence this course at the start of any unit.
Assessment methods used for this qualification will provide a range of
ways for individuals to demonstrate that they have met the required
outcomes including:
• Projects
• Presentations
• Report writing
• Observations
• Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment
tasks that must be completed
The costs for this course are as follows:
Enrolment fee: $250 (non-refundable to be paid on application)
Course fees: Total cost is AUD $8,750
Non-Tuition fees: May apply and can be found at www.veta.qld.edu.au
A detailed payment plan and payment arrangements are provided in the letter of offer and written agreement. Course fees do not include computer software or textbooks, which are to be purchased at the student’s own cost. Non-payment of course fees may result in cancellation of enrolment.
Students may apply for recognition of existing qualifications or skills,
knowledge and experience (credit transfer or recognition of prior
learning) as per the information included in our International Student
Handbook, which is available at www.veta.qld.edu.au
For international students, the granting of course credit may affect
course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or
course duration will be advised to students in writing.
If course credit is granted following issuance of the Confirmation of
Enrolment, students will receive a new Confirmation of Enrolment
showing a reduced duration.
For any questions about course credit, contact us at the details shown
below.
To enroll for this course an enrolment form must be completed which can be emailed or posted to students or downloaded from our website. The enrolment form should be completed and then sent to us along with all of the required documentation. For more information about our selection and enrolment processes, contact us at the details shown below
Call our office on +61 73162 2557 or email us at [email protected]