Course Code: SIT40516
CRICOS Code: 0100560
Training Package: SIT – Tourism, Travel and Hospitality Training Package
Course Duration: 78 weeks
Classroom Location: Seven Hills, NSW
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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
You can apply for the recognition of existing qualifications or skills, knowledge and experience (Credit and/or Recognition of Prior Learning). The granting of Credit or RPL may affect course fees as well as the duration of the course. Please refer to our International Student Handbook for more details.
There are no entry requirements for this qualification. However, ANIE has some specific entry requirements for the international students that include:
- 18 years of age or above at the time of enrolment.
- Must have completed year 12 or equivalent.
- IELTS overall band score 5.5 or more, or equivalent accredited English language test
- Participation in the Course Entry Interview and LLN (Language, Literacy and Numeracy) test, if applicable
MODE OF DELIVERY
This course’s training and assessment activities are conducted in the classroom, where 20-hour attendance per week is mandatory. Additionally, practical training is provided in a commercial kitchen. ANIE has an industry-standard commercial kitchen to train the students in a simulated environment.
A mandatory work placement component is also included in this course. Every student will work for at least 10 weeks in a commercially approved hospitality setting or an approved restaurant to complete their compulsory service periods experience where ANIE assessors will visit the students to assess them at work.
For all enrolled students, the Australian National Institute of Education is responsible under the National Vocational Education and Training Regulator Act 2011 for the quality of the training and assessment activities and the issuance of all AQF (Australian Qualifications Framework) certificates.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each. Holidays are 3 weeks per term, amounting to 18 weeks of holidays followed by the training and assessment weeks spread over 6 terms.
UNITS OF COMPETENCY
Thirty-three (33) units must be completed for the award of the SIT40516 Certificate IV in Commercial Cookery qualification. The regulatory authority decides the core units. ANIE has selected the elective units according to the regulatory packaging rules. This selection is also guided by the job outcome sought, local industry requirements, and the complexity of skills appropriate to this qualification’s AQF level.
For course completion, a student of the SIT40516 Certificate IV in Commercial Cookery course must achieve competency in the following units:
|Unit Code||Unit Title||Core/Elective|
|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|
|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|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITXFIN004||Prepare and monitor budgets||Elective|
|BSBWOR203||Work effectively with others||Elective|
|SITXCCS006||Provide service to customers||Elective|
|BSBITU306||Design and produce business documents||Elective|
|BSBFIA401||Prepare financial reports||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
* The unit “SITXFSA001 Use hygienic practices for food safety” is a pre-requisite for all units marked with an asterisk.
CAREER & FURTHER EDUCATION
SIT40516 Certificate IV in Commercial Cookery is a course suitable for international students who are seeking to pursue a career in the hospitality industry as a Chef or Chef-de-Partie or other positions. This course is also ideal for those who are seeking to enter the hospitality sector.
Moreover, graduated students may wish to continue their education in various diploma level qualifications or at undergraduate level in the Australian universities.
HOW TO ENROL
Enrolling with us is pretty straightforward.
Be sure to read all course information, our International Student Handbook and the Prospectus for International Students (both are available on the ANIE website or our campus) to ensure that this is the right course for you and you can meet the entry requirements. Please consult with an Education Agent if you feel the need to do so.
Once you are ready, complete our Enrolment Form (available on the website or on-campus) and submit it to us, or to your Education Agent with the required documents attached.
From there, we will review the application and contact you or your Educational Agent (if you have nominated one to act on your behalf).