Duration Mode of Delivery Kitchen Location
76 Weeks
  • Face to face training
  • Self-study (online)
  • Work based training
Location can vary

Course Description

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.

Work Based Training

Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 60 sessions (240 hours) consist of 48 sessions (192 hours of work placement) for the unit SITHCCC309 Work effectively as a cook and 12 sessions (48 hours of work placement) for the unit SITHKOP005 Coordinate cooking operations.

Who can Enroll

International students over the age of 18 who wish to enter the hospitality industry as a chef. It is recommended for the students to complete the Certificate III in Commercial cookery qualification before entering to this qualification.

Recommended Training Pathways

Pathways into the qualification
Individuals may enter SIT40516 – Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification
After achieving SIT40516 – Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality qualification.

Employment pathways from the Qualification
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

Entry Requirements

  • Applicants must be minimum 18 years of age at the time of commencement.
  • Successful completion of Australian Equivalent Year 12 qualification or higher.
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the Students handbook.

In addition:

  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
  • Students must bring their own laptops to facilitate the training and assessment. Recommended Laptop requirements: Core i3 Processor, 4 GB of RAM, Operating system; Windows 7 or later version, Screen; 10” or higher, Microsoft Office or Open Office Program, Adobe Reader and Antivirus Program.
  • All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (prior to commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.
  • Hospitality candidates should be able to handle and cook dairy products and nonvegetarian food items including pork and may involve alcohol.

CORE UNITS

SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITXFSA002 Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
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
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
SITXCCS007 Enhance customer service experiences

ELECTIVE UNITS

SITHIND002 Source and use information on the hospitality industry
SITXCOM002 Show social and cultural sensitivity
SITXCOM005 Manage conflict
SITXWHS001 Participate in safe work practices
SITXWHS002 Identify hazards, assess and control safety risks
SITXINV004 Control stock
SITXINV001 Receive and store stock