Certificate IV in Commercial Cookery

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
92 weeks (including break)
Intakes
Click here
Fee
Application Fee: $AU 200
Tuition: $AU 26,500
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 a NEAS quality-endorsed centre (http://www.neas.org.au/studentsagents/centre-locator) or a member college of English Australia (https://www.englishaustralia.com.au/college_courses.php?id=113
  • 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.
    To achieve a Certificate IV in Hospitality, 33 units must be completed:
    27 core units plus 6 elective units
    Unit Codes Unit Names
    Core
    SITXINV202 Maintain the quality of perishable items
    SITXCOM401 Manage conflict
    SITXFSA101 Use hygienic practices for food safety (Prerequisite)
    SITXHRM301 Coach others in job skills
    HLTAID003 Provide first aid
    SITXFSA201 Participate in safe food handling practices
    SITHCCC101 Use food preparation equipment
    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
    SITHCCC303 Produce meat dishes
    SITHCCC302 Produce seafood dishes
    SITHPAT306 Produce desserts
    SITHCCC308 Produce cakes, pastries and breads
    SITHKOP302 Plan and cost basic menus
    SITHCCC307 Prepare food to meet special dietary requirements
    SITHCCC309 Work effectively as a cook (Holistic Unit)
    SITHKOP402 Develop menus for special dietary requirements
    BSBSUS301A Implement and monitor environmentally sustainable work practices
    SITHKOP403 Coordinate cooking operations
    BSBDIV501A Manage diversity in the 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*
    SITXFIN501 Prepare and monitor budgets
    SITXGLC501 Research and comply with regulatory requirements
    SITXHRM401 Roster staff
    BSBWRT401A Write complex documents
    BSBWOR501B Manage personal work priorities and professional development
    BSBRSK501AB Manage risk
    * Elective units 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 and quizzes
  • Logbook
  • 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.

    Work Placement

    In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

    Work placement will take place in workplaces approved by Ozford College of Business. Direct observation of the individual coordinating cooking operations during a number of service periods.
    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. Ozford also has facilities and systems with modern general purpose rooms, library and computer labs with Internet access and printers, multi-function photocopiers and wireless internet access.

    DLDownload Course Outline