SIT40516 Certificate IV in Commercial Cookery
(CRICOS CODE: 106777C)
This Qualification is for people who want to gain the skills and knowledge required to perform a broad range of tasks in a commercial kitchen. SIT40516 Certificate IV in Commercial Cookery 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 is suitable for International Students who wish to study in Australia and develop skills and knowledge within the hospitality industry. Students are required to hold a current Australian visa with study rights to commence this course.
All students are required to undertake practical training as part of their course in the College’s commercial kitchen in addition to a work placement.The work placement requires all students to complete 372 hours in a College approved commercial venue where students must complete a minimum of 67 full food service shifts covering:
10 breakfast service shifts
16 lunch service shifts
40 dinner service shifts; and
1 special function shift
Pre-Enrolment InformationClick here for Pre Enrolment Information
78 weeks (20 hours per week)
Face to face - 16 hours per week
External study - 4 hours per week
Theory - West End Campus (Unit 3, 305 Montague Road, West End 4101)Practical - BPC Training Kitchen (Shop10, 455 Brunswick Street, Fortitude Valley 4006)
Students are provided access to the College Learning Management System and will have access to all training materials and assessments
Chef Uniform and equipment
Students are provided with the following materials which form part of the course material fees:
• Knife and equipment set
• White Chef jacket and traditional check pants
• White bib apron, skull cap and neckerchief
• Port shoe
Students who complete this qualification may seek a career as a Chef or Chef de partie.
Each unit of competency has three assessment components which include
1. Written Assessments
2. Student Presentation
3. Practical Assessment
Written assessments may be completed electronically in class but students should allow at least two hours per week to complete assessments in their own time.
All practical assessments are scheduled during practical classes.
In addition to the above assessments, students are required to complete a logbook for two units of competency in a commercial kitchen:
SITHCCC020 Work effectively as a cook (48 full food service shifts)
SITHKOP005 Coordinate cooking operations (12 full food service shifts)
The student support officer will co-ordinate the arrangement of the work placement with the Trainer and the work placement venue at a time convenient for all. Students who wish to arrange their own work placement will need the College to approve the work placement venue prior to commencing any work placement hours.
1. 18 years of age and over
2. Computer skills and your own personal computer to complete the assessments electronically
3. Proficiency in English (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully complete the college Language, Literacy and Numeracy assessment)
What is Recognition of Prior Learning:Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that has been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on the skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College. RPL Process 1. Complete the Enrolment Application Form 2. Submit all relevant documentation to support your application such as your current Resume, workplace reference letters, photographs of any evidence from the workplace and any other documentary evidence relevant to the Application 3. Pay the required deposit Once all of the above information has been submitted, a BPC representative will contact you to arrange an interview to discuss your Application and to explain the process of meeting the requirements of the RPL process in order to issue you the relevant qualification.
Non Refundable Enrolment Application Fee
Training Consumables / Material Fee
AUD $2010 (includes kitchen ingredients, Chef uniform and shoes and knife kit).
Payment plans are available at a cost of $30. Please contact the admissions team for more information.
This Qualification consists of 26 Core and 7 Elective Units.
|Unit Code||Unit Name||Core/Elective|
|SITXFSA001||Use hygienic practices for food safety||C|
|SITXFSA002||Participate in safe food handling practices||C|
|SITHFAB002||Provide responsible service of alcohol||E|
|SITXWHS003||Implement and monitor work health and safety practices||C|
|*SITHFAB005||Prepare and serve espresso coffee||E|
|*SITHCCC001||Use food preparation equipment||C|
|*SITHCCC005||Prepare dishes using basic methods of cookery||C|
|SITHCCC002||Prepare and present simple dishes||E|
|*SITHCCC003||Prepare and present sandwiches||E|
|*SITHCCC007||Prepare stocks, sauces and soups||C|
|*SITHCCC006||Prepare appetisers and salads||C|
|*SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||C|
|*SITHCCC012||Prepare poultry dishes||C|
|*SITHCCC013||Prepare seafood dishes||C|
|*SITHCCC014||Prepare meat dishes||C|
|*SITHCCC020||Work effectively as a cook (Logbook 48 service shifts)||C|
|*SITHCCC019||Produce cakes, pastries and breads||C|
|*SITHCCC018||Prepare food to meet special dietary requirements||C|
|*SITXINV002||Maintain the quality of perishable items||C|
|*SITHKOP005||Coordinate cooking operations (Logbook 12 service shifts)||C|
|SITHKOP002||Plan and cost basic menus||C|
|SITHKOP004||Develop menus for special dietary requirements||C|
|SITXFIN003||Manage finances within a budget||C|
|SITXMGT001||Monitor work operations||C|
|BSBTWK501||Lead diversity and inclusion||C|
|SITXHRM003||Lead and manage people||C|
|SITXHRM001||Coach others in job skills||C|
|BSBSUS411||Implement and monitor environmentally sustainable work practices||C|
|SITXCCS007||Enhance customer service experiences||E|