SIT40516

SIT40516 Certificate IV in Commercial Cookery

CRICOS: 0102063

Course 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 qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Course Duration/Fees

Full Time: Total: 78 Weeks (60 Study Weeks over 6 terms + 18 Weeks Term Break)
(Classes are rostered for 2½ days per week + self-study component. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week)
Application Fee: $250
Resource Fees: $1400
Tuition Fees: $15,000

The delivery methods for this course include

  • Face-to-face classroom-based structured learning.
  • Practical Training and Assessmentin KCBT designated Kitchen
    • Don Hancey Kitchen in Osborne Park – Address: 15 Rowallan St, Osborne Park WA 6017.
    • Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.
  • E-learning (Not more than 30% of the course)
  • Compulsory work placement:
    • Unit SITHCCC020 Work Effectively as a Cook requires demonstration of cookery and service skills over a minimum of 48 complete food service periods in an operational hospitality business environment where customers are served. Accordingly, student will be completing this unit as part of their practical work placement.
      • A Total 200 Hours have been allocated for work placement over the duration of this course. KCBT shall provide all work placement support resources through its work placement pack.All work-based training placements are organised by KCBT; Click this link, Work-Based Training Employers, to view a list of approved Work-Based Training Employers. Note, the list is subject to updates and may vary from time to time
    • Learners will be required to bring their laptop device (BYOD – bring your own device) - for further details regarding the BYOD policy visit: KCBT Policies (https://kcbt.wa.edu.au/students/policies/)

Entry Requirements

  • Must be 18 years of age or over
  • Completed Year 11 (or equivalent)
  • Minimum 5.0 IELTS score & above or equivalent or KCBT placement test.

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).

Intakes

Please refer to Course Details/Prices link for more details.

Course Content

To attain Certificate IV in Commercial Cookery 33 units must be achieved:

  • 26 core units; and
  • 7 elective units

* Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.

** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.

Unit Code and TitleType
SITHCCC005Prepare dishes using basic methods of cookery**Core
SITHCCC006 Prepare appetisers and salads** Core
SITHCCC007Prepare stocks, sauces and soups**Core
SITHCCC008Prepare 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 requirementsCore
SITHPAT006 Produce desserts** Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items** Core
SITHCCC001 Use food preparation equipment** Core
SITHKOP001 Clean kitchen premises and equipment** Elective
SITXINV004 Control stock Elective
SITHIND002 Source and use information on the hospitality industry Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
SITXCOM002 Show social and cultural sensitivity Elective
SITXWHS001 Participate in safe work practices Elective
BSBWOR203 Work effectively with othersElective
BSBSUS401Implement and monitor environmentally sustainable work practices Core
BSBDIV501 Manage diversity in the workplace Core
SITHKOP005 Coordinate cooking operations** Core
SITXCOM005 Manage conflictCore
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage peopleCore
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core

Assessment

All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen. Work placement arrangements with a work placement contract, logbook, work evidences and assessment of tasks completed at the workplace through evidence, third-part evidence and/or observation.

Recognition of Prior Learning

An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (http://kcbt.wa.edu.au/students/forms/).

Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.

Credit Transfer

Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.

Please complete RPL or Credit Transfer or Exemption Form (http://kcbt.wa.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.

For all credit transfer request, the learner is required to authorize Keystone College of Business and Technology – RTO Code - 41183 to access the Unique Student Identifier (USI) transcript online to confirm the validity of the old transcripts. For more information on how to enable Keystone College of Business and Technology, to view your transcript, please watch this video (https://www.usi.gov.au/video/how-give-permission-my-training-organisation-view-my-usi-transcript-0)

Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.

Study Pathway and Career Opportunities

Pathways into the qualification:

Preferred pathways for learners enrolling in the SIT30816 Certificate III in Commercial Cookery:

  • Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, KCBT expects its SIT30816 candidates to progress to this qualification.

Pathways from the qualification:

  • After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to:
    • SIT50416 Diploma of Hospitality Management.

Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.

KCBT POLICY PREVENTS LEARNERS UNDER THE AGE OF 18 FROM REGISTERING IN KCBT COURSES OR PROGRAMS.