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Certificate IV in Commercial Cookery

Provider:
Skills Australia Institute (SAI)
Course Code:
SIT40516
CRICOS Code:
102521D
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
Adelaide, South Australia, Australia
Course Fees:
AUD 15,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
3 per year
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Course Overview

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

Course Structure

To attain the Certificate IV in Commercial Cookery student must complete the following 33 units of competency:

  1. SITXFSA001 Use hygienic practices for food safety
  2. SITXFSA002 Participate in safe food handling practices
  3. BSBWOR203 Work effectively with others
  4. SITXHRM001 Coach others in job skills
  5. SITXINV002 Maintain the quality of perishable items
  6. SITXWHS001 Participate in safe work practices
  7. SITXWHS003 Implement and monitor work health and safety practices
  8. BSBSUS201 Participate in environmentally sustainable work practices
  9. BSBSUS401 Implement and monitor environmentally sustainable work practices
  10. BSBCMM201 Communicate in the workplace
  11. SITXCOM005 Manage conflict
  12. SITXHRM002 Roster staff
  13. BSBDIV501 Manage diversity in the workplace
  14. SITXCCS007 Enhance customer service experiences
  15. SITXFIN003 Manage finances within a budget
  16. SITXHRM003 Lead and manage people
  17. SITXMGT001 Monitor work operations
  18. SITXFIN004 Prepare and monitor budgets
  19. SITHKOP002 Plan and cost basic menus
  20. SITHKOP004 Develop menus for special dietary requirements
  21. SITHCCC001 Use food preparation equipment
  22. SITHCCC005 Prepare dishes using basic methods of cookery
  23. SITHCCC007 Prepare stocks, sauces and soups
  24. SITHCCC006 Prepare appetisers and salads
  25. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  26. SITHCCC012 Prepare poultry dishes
  27. SITHCCC014 Prepare meat dishes
  28. SITHCCC013 Prepare seafood dishes
  29. SITHCCC018 Prepare food to meet special dietary requirements
  30. SITHCCC019 Produce cakes, pastries and breads
  31. SITHPAT006 Produce desserts
  32. SITHCCC020 Work effectively as a cook
  33. SITHKOP005 Coordinate Cooking operations

Entry Requirement

Admission Requirements
Academic Entry Requirements
International Students

  • Minimum 18 years of age.

Academic Requirements:

Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.

English Requirements:

  • It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:
  • International English Language Testing System (IELTS) with a minimum score of 5.0.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.
  • If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.
Academic Entry Requirements
Australian Permanent Residents

  • Minimum 18 years of age.
  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR be a mature age.

English Requirement:

  • Students need to demonstrate that they have a proficiency in English and a basic understanding of Maths. For students who cannot supply documented proof on their academic and English language proficiency, they will be required to sit a Language, Literacy and Numeracy (LLN) Test prior to a place being offered in the course.

Career Opportunities

After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:

  • Chef
  • Chef de partie


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