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SIT40413 Certificate IV in Commercial Cookery

CRICOS Course Code 084446G

Course Duration

Qualification in Certificate IV in Commercial Cookery This course is delivered over 78 weeks (including up to 18 weeks of holidays).

For students who have completed Certificate III in Commercial Cookery, the course duration is 20 weeks + 6 weeks of holidays.

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

This course includes work-based training of a minimum of 200 hours/10 weeks which is delivered at Certificate III level. During work-based training, students will be able to obtain practical skills and experience in real workplace settings. This will assist students to be job-ready at graduation.
 

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.

Entry Requirements

Direct Entry: Please click here for the Entry Requirements section
26 Weeks Course: Completion of Stanley College Certificate III in Commercial Cookery or equivalent. For English language requirements, please click here for the Entry Requirements section

Course Content

Students must successfully complete the following units:

  • BSBDIV501A Manage diversity in the workplace
  • 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
  • SITXHRM402 Lead and manage people
  • SITXMGT401 Monitor work operations
  • SITXWHS401 Implement and monitor work health and safety practices
  • BSBITU201A Produce simple word processed documents
  • BSBITU203A Communicate electronically
  • SITXINV401 Control stock
  • SITHKOP404 Plan catering for events or functions
  • SITXHRM501 - Recruit, select and induct staff

 

Cost

78 weeks
Direct Entry
Tuition Fee: $16,100    
Material Fee: $1,400

26 weeks
Tuition Fee: $5,200  
Material Fee: $300

For students who have completed Certificate III in Commercial Cookery

Easy payment plans available.

Intakes

January, March, May, August, October

Further Studies

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

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy and Procedure.

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

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