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SIT40413 Certificate IV in Commercial Cookery

Course Duration

Study Certificate IV Commercial Cookery

Option 1 (Direct Entry Course):
This course is delivered over 78 weeks (including up to 18 weeks of holidays). No pre-requisite entry requirement.
This course includes work-based training of 200 hours over a period of 10 weeks.

Option 2 (Advanced Standing Course):
This course is delivered over 20 weeks + 6 weeks of holidays. Pre-requisite entry requirement: SIT30813 Certificate III in Commercial Cookery.
No work-based training applies to this course.

Classes are rostered for 2½ days per week (20 hours per week).

Career Opportunities

This qualification suits students seeking employment in the following job roles:

  • Chef
  • Chef de partie

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning.
  • Practical training and assessment at Kalao Restaurant’s kitchen
  • Work-based training

Work-based Training

During work-based training, students will be able to practice their skills and knowledge in real workplace settings.  This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.
 

Employment Services

Stanley College has a strong network of employers waiting to hire our graduates. Students will have access to employment assistance services including advice and tips on resume preparation, coaching on interview techniques and assistance in finding employment.

Recognition of Previous Studies or Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Government Funding

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.

Course Content

Students must successfully complete the following units:

  • SITHCCC101 Use food preparation equipment
  • SITXFSA101 Use hygienic practices for food safety
  • SITXFSA201 Participate in safe food handling practices
  • SITXHRM301 Coach others in job skills
  • SITXINV202 Maintain the quality of perishable items
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC202 Produce appetisers and salads
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC301 Produce poultry dishes
  • SITHCCC302 Produce seafood dishes
  • SITHCCC303 Produce meat dishes
  • SITHCCC307 Produce food to meet special dietary requirements
  • SITHCCC308 Produce cakes, pastries and breads
  • SITHCCC309 Work effectively as a cook
  • SITHPAT306 Produce desserts
  • SITHKOP302 Plan and cost basic menus
  • HLTAID003 Provide first aid
  • SITXCCS303 Provide service to customers
  • BSBDIV501A Manage diversity in the workplace*
  • BSBITU201A Produce simple word documents*
  • BSBITU202A Create and use spreadsheets*
  • BSBSUS301A Implement and monitor environmentally sustainable work practices*
  • SITHKOP402 Develop menus for special dietary requirements*
  • SITHKOP403 Coordinate cooking operations*
  • SITXCOM401 Manage conflict*
  • SITXFIN402 Manage finances within a budget*
  • SITXHRM501 Recruit select and induct staff*
  • SITXINV401 Control Stock*
  • SITXWHS401 Implement and monitor work health and safety practices*

Event Management Cluster:

  • SITHKOP404 Plan catering for events or functions*
  • SITXHRM402 Lead and manage people*
  • SITXMGT401 Monitor work operations*

*Denotes untis delivered within the Advanced Standing course SIT40413 Certificate IV in Commercial Cookery. (Please note: All 33 units are delivered within the Direct Entry course).

Cost

78 weeks
Direct Entry Course
Tuition Fee: $16,100  

26 weeks
Advanced Standing Course
Tuition Fee: $5,200
  
Easy payment plans available.

Intakes

Jan, Mar, May, Aug

Entry Requirements

Direct Entry: Completion of Australian Year 11 or equivalent.
Advanced Standing Course: Completion of Stanley College SIT30813 Certificate III in Commercial Cookery or equivalent. 

Further Studies

On completion of the SIT40413 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management course at Stanley College or other education institutions.

To apply, click here to fill in our application form.

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