SIT40516 Certificate IV in

Commercial Cookery

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.

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  • StudentDomestic and
    International

  • Study modeIn-class
    and Online

  • Campus locationsSydney CBD

  • Duration78 Weeks
    Full-Time

What is Commercial Cookery?

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Course Details

Course Duration

78 Weeks

50 Weeks Tuition

10 Weeks Work Placement

18 Weeks Holidays

Full-Time Study

20 Hours/Week

Course Fees

Tuition Fee: $15,000 *

Enrolment Fee: $250 **

Materials Fee: $1000

(Uniform, toolkit, shoes and books)

* Discounts may apply** Non-refundable Information on other fees and charges available here

Mode of Delivery

In-class and

Online Learning

Intake Dates

  • 7 October 2019
  • 6 January 2020
  • 6 April 2020
  • 6 July 2020
  • 5 October 2020

Mode of Study

The 33 units of competency are delivered throughout the 60 weeks. The qualification is delivered over 5 terms of tuition and 1 term of work placement (each term is 10 weeks). Each term is followed by 3 weeks of holidays.

Classroom based learning and up to one-third of the course may be delivered online.

Assessment

Assessments are conducted during and on completion of training for each unit to determine if the learner is competent. The assessments are conducted using knowledge and skills assessments. Assessment methods may include: Assignment, Questioning (Oral/Written), Case Study, Third Party Report, In Class Activities, Observations, Role Play and RPL.

Units of Competency

Units of Competency Units of Competency

All the above listed units of competency must be completed to receive the SIT40516 Certificate IV in Commercial Cookery qualification.

RPL and Exemptions

AIE must recognise the AQF qualifications and statements of attainment issued by any other RTO. RPL and Credit Transfer are available for students to access prior to enrolment. More information is available in our student handbook.

Vocational Outcomes

After completion of the qualification, a person could obtain employment opportunities in various business and commercial enterprises as a Chef or Chef de partie.

Entry Requirements and Pre-Requisites

The course will be available for those students who are 18 years or older and have completed Year 12 or equivalent. International Students are required to have an English ability at the IELTS 5.5 or equivalent.

There are no pre-requisites for this qualification.

Target Group

Domestic and overseas students who require skills in commercial cookery as well as those with substantial experience in cookery gained through employment but who lack a formal qualification.

Frequently asked questions

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This is the third item’s accordion body. It is hidden by default, until the collapse plugin adds the appropriate classes that we use to style each element. These classes control the overall appearance, as well as the showing and hiding via CSS transitions. You can modify any of this with custom CSS or overriding our default variables. It’s also worth noting that just about any HTML can go within the .accordion-body, though the transition does limit overflow.

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