Become a Chef, Study Certificate IV In Commercial Cookery - SIT40516
Ready to run your own kitchen? Building from the Certificate III in Commercial Cookery, students will learn the basics of management & coordinating kitchen operations. The focus is on building financial skills, leadership and management, rostering staff and all the nuts and bolts of how to run a kitchen.
This qualification provides a pathway to work in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include Chef de Partie.
Nationally Recognised Qualification
Course National Code: SIT40516
Course CRICOS Code: 093686F
This course is delivered over 26 weeks in 2 terms including 6 weeks of holidays. Classes are scheduled for 20 hours per week.
Tuition Fee: $6,000AUD inclusive of all learning materials.*We offer a range of scholarships and discounts (please see scholarships page). Please also note prices may vary if Credit Transfer are approved.
Apr, Jul, Oct, Feb
Cookery students will receive a quality Uniform and Kitchen Set (including knives, etc).
This qualification provides a pathway to work in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: Chef; Chef de Partie
Pathways Into the Qualification
You may enter the qualification through a number of entry points including: SIT30816 Certificate III in Commercial Cookery
Pathways From the Qualification
After achieving SIT40516 Certificate IV in Commercial Cookery, you could progress to: SIT50416 Diploma of Hospitality Management.
Live Kitchen, Real Work
Study and Assessment mode
This course is delivered in a combination of theory and practical sessions. Students will need to complete 12 sessions in a live kitchen environment. Assessment is undertaken through written questions, project work, presentations and practical observations. There is a requirement to participate in industry experience in order to achieve competency for this qualification.
Entry admission requirements
Those students who wish to undertake this course should meet the following academic and English language requirements.
|Successful Completion of SIT30816 Certificate III in Commercial Cookery||Intermediate Level of English or
Duolingo English Test Score of 75-80 or
IELTS Test Score of 5.0 overall (General or Academic) or
TOEFL iBT Test Score of 35 or
PTE Academic Test Score of 36 or
Cambridge English Advanced (CAE) Test Score of 154 or
OET Pass Grade B or
PCBT Certificate 3 in EAL
IELTS test score of 4.5 or equivalent with at least 10 weeks ELICOS
You may be exempted to provide evidence of English Language competence if:
you have studied for 5 years in an English speaking country.
you have completed at least 6 months of a Certificate IV OR higher level course in an Australian
Education Provider under a student visa.
you have successfully completed a foundation course in Australia
you have successfully completed the College English Placement Test.
you have successfully completed your High School or higher tertiary qualification in English Language
Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements. Please refer to https://www.homeaffairs.gov.au/ to find out the assessment level for your country and to determine the required level of English that you should possess
To be able to achieve this qualification, students must successfully complete the following units (and completed SIT30816 Certificate III in Commercial Cookery) :
- BSBCMM401 – Make a presentation (This unit will not be delivered from Oct 2020 intake)
- BSBDIV501 – Manage diversity in the workplace
- SITXCOM005 – Manage conflict
- SITXHRM002 – Roster staff
- SITXFIN002 – Interpret financial information
- SITXFIN003 – Manage finances within a budget
- SITXMGT001 – Monitor Work Operations
- SITHKOP005 – Coordinate Cooking Operations
- SITXWHS003 – Implement and monitor work health and safety practices
- BSBSUS401 – Implement and Monitor environmentally sustainable work practices
- SITXHRM003 – Lead and manage people
- SITHKOP004 – Develop Menus for Special Dietary Requirements
Call: 08 9202 1003