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SIT40516 Certificate IV in Commercial Cookery Program 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 Program provides a pathway to work in organisation such as restaurants, hotels, clubs, pubs, cafes, coffee shops, or to run a small business in these sectors.
SIT40516 Certificate IV in Commercial Cookery.
The SIT40516 Certificate IV in Commercial Cookery includes 33 Subjects:
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
SITHCCC012* – Prepare poultry dishes
SITHCCC013* – Prepare seafood dishes
SITHCCC014* – Prepare meat dishes
SITHCCC018* – Prepare food to meet special dietary requirements
SITHCCC019* – Produce cakes, pastries and breads
SITHCCC020* – 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 practice
SITXWHS002 – Identify hazards, assess and control safety risks
SITHIND002 – Source and use information on the hospitality industry
SITXCCS007 – Enhance customer service experiences
SITXHRM002 – Roster staff
SITXINV003 – Purchase goods
BSBITU306 – Design and produce business documents
SITHKOP006 – Plan catering for events or functions
*Credit Transfer and RPL (Recognition of prior learning and skills assessment) offered.
There are no entry requirements for this Program however Students are required to undertake a Pre-Training Review and a Language Literacy Numeracy and Digital Literacy Assessment.
These will assist with determining suitability and relevance into course entry and identification of any support needs.
Assessment methods may include:
Traineeship: Estimated duration 208 Weeks
Non-Traineeship: Estimated duration 52 Weeks
TMG College Australia Provides the following delivery options:
Face to Face training
In person Classroom Based Training delivered at TMG College Australia sites. Face to Face delivery includes both Theory and Practical activities which are supported by Structured Work Placement.
Structured Work Placement
As part of this course, students will also be required to undertake Work Placement in in a Commercial Kitchen.
TMG College Australia can deliver Training and undertake Assessments using facilities at a Students Workplace, or in a Mobile Manner (e.g. delivery at a regional/remote location for a specific period or for a specific training course).
Mixed Mode Training
A combination of various delivery modes. Also known as "Mixed Delivery" or "Blended Learning". This includes Virtual, Face to Face and Workplace Based
Students who successfully complete this Program may undertake:
- SIT50416 Diploma of Hospitality Management
This Program 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. Possible job titles include:
Without Concession - $136.50
With Concession - $27.30
Fee For Service - $19,246.50
The student tuition fees published are subject to change given individual circumstances at enrolment.
This training is delivered with Victorian and Commonwealth Government funding. TMG College Australia encourage individuals with disabilities to access training subsidised through the Skills First Program. People with disabilities are encouraged to apply for this training.
Skill First Eligibility 1. You must be an Australian Citizen or Permanent Resident* or New Zealand Citizen. 2. You must not have completed the same AQF level qualification or higher than the course you wish to enrol in, unless under 20 years of age on 1 January this year. 3. You must not have commenced or be scheduled to commence more than two Victorian Government subsidised courses this year; and 4. You must not be currently enrolled in two or more Victorian Government subsidised courses.
Traineeship incentives may be applicable on full time/ part time basis, subject to eligibility. Enrolment fees apply.
*Formal confirmation of permanent residence granted by the Department of Home Affairs (or its successor) AND the student’s foreign passport or ImmiCard required
This Qualification is available in the following regions:
We provide Credit Transfer with agreed and consistent credit outcomes for components of qualification if the CT request is equivalent in content and learning outcomes with TMG's matched qualifications
We provide Recognition of Prior Learning (RPL) where student work experience or qualifications of an advanced and related nature have been undertaken. RPL result is subject to the quality and amount of the evidence submitted by the Student to TMG.