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SIT40516 Certificate IV in Commercial Cookery
This qualification is suited to those working 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. The latest release of the qualification and packaging rules can be found at the following link:
|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, eggs 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|
|BSBFIA401||Prepare financial reports||Elective|
|BSBITU306||Design and produce business documents||Elective|
|BSBWOR203||Work effectively with others||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITXCCS006||Provide service to customers||Elective|
|SITXFIN004||Prepare and monitor budgets||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
Australian Training School trading as Southern Academy of Business and Technology
RTO Code: 31595
CRICOS Provider Code: 03602E
Southern Academy of Business and Technology has the following entry requirements:
International students must:
- Be at least 18 years of age.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English speaking country; or
- Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
- Successful completion of an English Placement Test
- Successful completion of foundation course in Australia
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
This qualification will be delivered over 78 weeks, including 60 weeks of training and
assessment spread over 6 terms of 10 weeks , plus one work placement block completed during term 6 and 18 weeks of holidays.
The timing for this course will be advised in the Letter of Offer.
Delivery mode and location
This program is delivered in the classroom.
Sydney Campus: Level 1,2 & 4, 95 Bathurst Street, Sydney, NSW 2000
Students who complete this course may be able to seek employment as:
- chef de partie.
Students who complete this course may wish to continue their education into a range of
Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.
Note that for international student’s satisfactory course progress is required in order to meet visa requirements. More information can be found in the International Student Handbook that
also includes information on the specific support that is available to international students. Students who are identified as being at risk of not meeting course progress requirements will be provided with additional support as recorded in an intervention strategy. The student handbook can be found online at www.sabt.edu.au
Enrolment and Orientation
Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for remaining fees, will be forwarded to students. Students must read through all provided information as it will provide all necessary information about the course of study. A Confirmation of Enrolment (CoE) letter will be issued once the signed acceptance of the offer and written agreement are received.
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements. This course outline should be read in conjunction with Southern Academy of Business and Technology Student Handbook. This can be found online at www.sabt.edu.au
All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:
- Academic and personal support
- Referral to external support services.
Students are required to attend training and assessment for 13.5 hours a week and complete 6.5 hours online component. Students are also required to complete approximately 2 hours of homework consisting of reading and research.
Your training and assessment will be classroom based during the first three blocks of terms 1 and 2
In block 4 of term 2, you will complete the unit SITFSA001 Use hygienic practices for food safety both in the classroom and the training kitchen.
In terms 3 – 5, approximately 50% of total hours will be spent in face to face training in the training kitchen.
In term 6, you will spend the first block of the course completing training for two units that require a work placement component. The first block will also include a special function which will be completed in the training kitchen.
During this block you will also commence your work placement which requires you to complete 12 service periods for the unit SITHKOP005 Coordinate cooking operations and 48 service periods for the unit SITHCCC020 Work effectively as a cook.
Your trainer and assessor will be your official point of contact whilst you are at the training kitchen.
SABT will assist students to find a work placement. However, students may also organise their own work placements.
Your work placement will be discussed in detail with you once you start your course.
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Supervisor reports
- Report writing
- Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment tasks that must be
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, which is available at www.sabt.edu.au For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing. If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration. For any questions about course credit, contact us at the details shown below.
Selection and enrolment procedures
To enroll into this course an enrolment form must be completed. which can be emailed or posted to students or downloaded from our website. The enrolment form should be completed and then sent to us along with all of the required documentation. For more information about our selection and enrolment processes, contact us at the details shown below