Certificate IV in Commercial Cookery

Course Code: SIT40413, CRICOS Code: 085624J
Course Aims
A further learning pathway utilising qualifications such as SIT40413 Certificate IV in Hospitality would support career progression. This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. You will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Course Duration
1 semester (18 tuition weeks) after Certificate III in Commercial Cookery.
Intakes
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Fee
International
Application Fee: $200
Tuition: $8,800 per semester
Domestic (Full Fee Paying)
Application Fee: $199
Tuition: $26,700
Mode of Study
Face to Face/ on campus
Job Roles and Titles May Include:
Chef, Chef de Partie

There are no formal entry requirements for this qualification but it is preferred that candidates entering this qualification have undertaken some previous Hospitality studies that might include

  •  SIT30813 Certificate III in Commercial Cookery
  • International students entering this qualification must have an English Language proficiency level of one of the below:

    • IELTS band score of 5.5 or an equivalent internationally recognised exam result in line with DIBP regulations (http://www.border.gov.au/Trav/Stud/More/Student-Visa-English-Language-Requirements)
    • or

    • IELTS band score of 5.0 then satisfactory completion of an Upper Intermediate ELICOS or EAL or EAP program up to 20 weeks
    • or

    • Completion of at least upper intermediate ELICOS from NEAS accredited Centre (http://www.neas.org.au/studentsagents/centre-locator)
    • or

    • studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
    • or

    • within two years of your application date have successfully completed in Australia
      • a foundation course
      • a Senior Secondary Certificate of Education
      • or
      • a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.

    Ozford also offers all students the opportunity to undertake a pre-entry English Proficiency Test (EPT) as part of the student enrolment process. Students can choose to undertake the English Proficiency Test (EPT) to confirm their level of English proficiency. Other students will be encouraged to undertake the English Proficiency Test (EPT) if for any reason there is doubt or concern about their English language Proficiency. Those students who gain less than 70% at the English Proficiency Test (EPT) will be required to undertake an ELICOS or ESL program up to 20 weeks at Upper Intermediate level.

    Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. Applicants wishing to have Recognition of Prior Learning should complete the relevant RPL application form available from student administration.

    After Certificate III in Commercial Cookery, to achieve a Certificate IV in Hospitality, 14 units must be complet ed:
    8 core units plus 6 elective units
    Core Units
    SITHKOP402
    Develop menus for special dietary requirement s
    BSBSUS301A
    Implement and monitor environment ally sust ainable work pract ices
    SITHKOP403
    Coordinat e cooking operations *
    BSBDIV501A
    Manage diversit y in t he workplace
    SITXFIN402
    Manage finances within a budget
    SITXHRM402
    Lead and manage people
    SITXMGT401
    Monitor work operations
    SITXWHS401
    Implement and monitor work health and safety practices
    Electives units*
    SITXFIN501
    Prepare and monit or budgets
    SITXGLC501
    Research and comply with regulat ory requirements
    SITXHRM401
    Roster staff
    BSBWRT401A
    Write complex documents
    BSBWOR501B
    Manage personal work priorit ies and professional development
    BSBRSK501B
    Manage risk
      *Electives are subject to change.

    The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customisation to address specific needs and learning situations; assessment methods may include: 

  • Observation of ongoing activities
  • Presentation of portfolios
  • Role plays
  • Observation of group discussion
  • Tests
  • Candidates will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor candidate progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a learner. Learners should be aware that all competency based tasks must be completed by the submission due date.

    To receive a qualification, students are required to successfully complete all units of competence for the qualification level.
    Ozford has a fully operational commercial kitchen with the fixtures, large and small equipment and workplace documentation that services customers with industry- realistic ratios of kitchen staff to customers.

    DLDownload Course Outline