RTO Provider No: 52118 | CRICOS Code: 03275D

SIT40516 - Certificate IV in Commercial Cookery (CRICOS-094634K)

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. Students will learn staff rostering, budgeting finances, leading and managing others, handling complaints and a range of supervisory / management skills and menu design for special dietary requirements.

Course

overview

STUDENT

International students

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

CAREER PROSPECTS

This qualification provides a pathway to work as a chef or a chef de partie.

ASSESSMENT

Units of competence will be assessed using a selection of tools, portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests.

INDUSTRY PLACEMENT

This course includes 6-10 days of mandatory industry placement

DURATION

26 Weeks (6 months /2 terms)

STUDY MODE

Face to face classroom and practical environment – 2 contact days per week plus 4 hours of digital learning per week.

ACADEMIC REQUIREMENT

Completion of SIT30816 - Certificate III in Commercial Cookery (CRICOS-094633M)

STUDY PATHWAY

After completing this qualification, students may progress to SIT50416 - Diploma of Hospitality Management (CRICOS-091070K)

MANDATORY REQUIREMENT

• Chef’s uniform and a cookery kit
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationery &
Equipment list available on student handbook.

Units of competency

UNIT CODE CORE UNITS

SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations
BSBSUS401
Implement and monitor environmentally sustainable work practices
BSBDIV501
Manage diversity in the workplace
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXHRM003
Lead and manage people
SITXWHS003
Implement and monitor work health and safety practices
SITXMGT001
Monitor work operations
UNIT CODE ELECTIVE UNITS
SITXCCS007
Enhance the customer service experiences
SITXFIN002
Interpret financial information
SITXWHS002
Identify hazards, assess and control safety risks
SITXHRM002
Roster staff

Empyrean is your pathway
to a long lasting career

testimonial-Nishee-cert4-commercial-cookery
Empyrean creates a very caring and homely environment for their students and all staff are very supportive. I am very grateful to my trainers who have provided good guidance for my study and training. Apart from my studies, I am involved in different cultural communities which adds on valuable experience for my experience here in Perth. The course exceeded my expectations in terms of the amount of information and training in the kitchen. Most importantly, the industry experience is excellent as well.
Nishee Luchmun
SIT40516 - Certificate IV in Commercial Cookery (CRICOS-094634K)
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