SIT40516-Certificate IV in Commercial Cookery
  +61 2 8628 7973       info@wsc.nsw.edu.au
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SIT40516-Certificate IV in Commercial Cookery

CRICOS Course Code: 0102052

SIT40516-Certificate IV in Commercial Cookery

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About this course

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SIT40516-Certificate IV in Commercial Cookery

The latest release of the qualification can be found at: https://training.gov.au/Training/Details/SIT40516

Western Sydney College
RTO Code: 45360
CRICOS Provider Code: 03690M

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.

• Individuals seeking to pursue a career in a Hospitality Industry
• Individuals seeking to enhance their current skills
• Individuals seeking to pursue a higher education qualification

Chef, chef de partie

Students who complete this course may pursue SIT50416 Diploma of Hospitality Management or higher education

The SIT40516-Certificate IV in Commercial Cookery requires the completion of twenty-six (26) core and seven (7) elective units. Electives for this qualification have been chosen by Western Sydney College to ensure that students achieve a broad range of skills and knowledge in the Hospitality sector.

Unit Code Unit Name
CORE
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC0012 Prepare poultry dishes*
SITHCCC0013 Prepare seafood dishes*
SITHCCC0014 Prepare meat dishes*
SITHCCC0018 Prepare food to meet special dietary requirements*
SITHCCC0019 Produce cakes, pastries, and breads*
SITHCCC0020 Work effectively as a cook*
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items*
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
ELECTIVES
SITXWHS002 Identify hazards, assess and control safety risks
SITXFIN004 Prepare and monitor budgets
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
BSBITU306 Design and produce business documents
BSBFIA401 Prepare financial reports
SITHIND002 Source and use information on the hospitality industry

Note: *The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will therefore be delivered and assessed prior to all other units marked with a star.

78 weeks (60 weeks study and 18 weeks holidays)

This qualification will be delivered over 78 weeks, including four terms of 10 weeks and 18 weeks of holidays.

The delivery mode of this qualification is 20 hours face to face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

Classroom training will be held at 55 High Street in Parramatta NSW 2150 and 39 Dixon Street, Sydney, NSW, 2000. Cookery practical training will be held in multiple locations including:

  1. 39 Dixon Street, Sydney, NSW, 2000 ,
  2. Indreni Function centre, 588 princess highway, Rockdale NSW 2216 and others.

• Must be at least 17 years of age or older at course commencement.
• Students must have completed Australian Year 11 or equivalent or have completed AQF Certificate IV or relevant qualification.
• An overall valid academic IELTS score of at least 5.5 or equivalent unless exempted (please refer to the DOHA website for Acceptable English Evidence and Exemptions); or an English proficiency of intermediate level or above from an approved ELICOS provider; or have completed at least an Australian
Certificate IV qualification within the last 2 years; or have successfully passed Western Sydney College’s English Placement Test
• International Students must meet the Student Visa (SC500) requirements.

The delivery mode of this qualification is 20 hours face-to-face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

This qualification consists of different Units of Competencies (UOC) and our qualified trainers will explain UOC outlines at the beginning of the training of each UOC.

Classroom training is held in fully equipped classrooms and practical training is held in a fully set up commercial kitchen.

Each training session is facilitated with learner resources such as PowerPoint Presentation, student learner guide, formative activities, and where applicable, supported with simulated case studies, policies and procedures, software and necessary hardware, etc.

Students can bring their laptops that must have Microsoft Office or other necessary software installed. Laptops must be fully charged and students must bring a USB flash drive.

For cookery practical sessions, all students must wear a complete set of clean laundered and ironed uniforms and correct footwear.

Students are also required to complete mandatory 240 hours work placement in a restaurant with a commercial kitchen for below two units SITHCCC020 Work effectively as a cook (192 hours work placement in 48 service period) and SITHKOP005 Coordinate cooking operations (48 hours work placement in 12 service period) in term 6.

In terms of the required work placement, WSC Trainer will first visit the facility to assess its suitability and if found acceptable, a Work Placement agreement will be signed with the kitchen/restaurant. All students are encouraged to seek work experience in a local restaurant during their course of study. If any student fails to arrange his/her work placement, WSC will help to arrange the work placement for that student.

This course may have various timetables and students are required to contact our admissions team before course commencement.

Note: The course timetable will be available before course commencement and students are required to contact our admissions team for the available timetables.

All our Units of Competencies (UOC) are assessed through a combination of assessment types. These may include practical demonstrations, role plays, writing reports, group projects, presentations, and written questionnaires, etc.

All International students are required to meet satisfactory course progress to meet their student visa requirements. Please refer to International Student Handbook which is available on our website on the specific support that WSC offers to international students. Additional support is provided to those international students who are identified as a risk of not meeting the course progress requirements as per the intervention strategy.

Western Sydney College is committed to ensuring that students get all the support they need to complete their studies.

Western Sydney College will provide a wide range of learning support options and resources to assist students such as;

  • One-on-one support from our trainers/assessors to assist with their studies.
  • Additional classes, tutorial, and workshops
  • One-on-one support from the Administration relating to any student concerns such includes language, literacy, and numeracy issues.
  • Referral to relevant external services.

If students need any support, please contact the support team.

E: support@wsc.nsw.edu.au

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook.

For international students, the granting of course credit may affect their course fees as well as the duration of the course.

The result of the application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing reduced course duration.

For further details please contact our admissions team.

Email: admissions@wsc.nsw.edu.au

The costs for this course are as follows:

Enrolment fee: $250 (non-refundable)

Course fees: $21,300

Materials fees: $75 per Term

Uniform, Tool Kit & other resources: $1500 (one of fee payable at the commencement of the course)

Payment terms and conditions are included in the Student Handbook. Additionally, a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

Please note Western Sydney College reserves the right to vary the tuition fees and/or other charges from time to time.

Please contact the administration for current course fees and associated charges.

Complete and submit the student application form with relevant supporting documents. Students can apply directly to Western Sydney College or through an authorized agent of Western Sydney College. Please refer to our website www.wsc.nsw.edu.au for a detailed application process.

Western Sydney College

Sydney Campus: Level 2, 39 Dixon Street, Sydney, NSW 2000

Parramatta Campus: 55 High Street, Parramatta, NSW 2150

Phone: +61 02 8628 7973
E: admissions@wsc.nsw.edu.au
W: wsc.nsw.edu.au