SIT40516 Certificate IV in Commercial Cookery
Qualification: SIT40516 Certificate IV in Commercial Cookery
Qualification CRICOS Code: 106494C
Qualification Status: Current
AQF Level: 4
Entry Requirement:
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Bentley College requires that students are able to provide evidence that they:
- Have demonstrated an IELTS level at a score of at least 6.0 or equivalent or demonstration of successful completion of at least General English at Advanced level or English for Academic Purposes at Advanced level.
- Successfully meets the requirements and satisfies the criteria of Genuine Student Test.
- Must have sound digital literacy and access to working internet and access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
- Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that the Bentley College is able to provide.
- Have successfully completed Australian year 12 or equivalent.
- Are at least at age of 18 on the date of course commencement.
Please Note:
- All the students commencing this course are required to complete the LLN test on the orientation day to assist the Bentley College to identify student’s needs for additional support during their study with the Bentley College.
- If the student is opting ELICOS packaged with any vocational course, the student is required to demonstrate IELTS of 5.0 or equivalent.
To satisfy the qualification requirements, work placement of 240 hours must be successfully completed, and a logbook must be maintained. For the unit SITHCCC020 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) of 8 hours each or 24 complete service periods (shifts) of 4 hours each in a hospitality workplace undertaking work tasks relevant to the unit content. Similarly, for the unit SITHKOP005 Coordinate cooking operations, students must complete a minimum of 6 complete service periods (shifts) of 8 hours each or 12 complete service periods (shifts) of 4 hours each. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 240 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.
Bentley College will arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.
Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.
Total Core Units: 26
Total Electives Units: 7
Mode of Delivery: Face-to-face 20 hours per week.
Total Course Duration: 78 Weeks (66 weeks of study and 12 weeks of term break)
Delivery Location: Melbourne Campus
Total Terms: 6 Terms
Possible Employer Pathways: chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.
Covid-19 Variation to Delivery and Assessment Strategy
Course Structure
A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40516 Certificate IV in Commercial Cookery. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification. We have selected the following units:
| Core | BSBDIV501 | Manage diversity in the workplace |
| Core | BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| Core | SITHCCC001 | Use food preparation equipment |
| Core | SITHCCC005 | Prepare dishes using basic methods of cookery |
| Core | SITHCCC006 | Prepare appetisers and salads |
| Core | SITHCCC007 | Prepare stocks, sauces and soups |
| Core | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| Core | SITHCCC012 | Prepare poultry dishes |
| Core | SITHCCC013 | Prepare seafood dishes |
| Core | SITHCCC014 | Prepare meat dishes |
| Core | SITHCCC018 | Prepare food to meet special dietary requirements |
| Core | SITHCCC019 | Produce cakes, pastries and breads |
| Core | SITHCCC020 | Work effectively as a cook |
| Core | SITHKOP005 | Coordinate cooking operations |
| Core | SITHKOP002 | Plan and cost basic menus |
| Core | SITHKOP004 | Develop menus for special dietary requirements |
| Core | SITHPAT006 | Produce desserts |
| Core | SITXCOM005 | Manage conflict |
| Core | SITXFIN003 | Manage finances within a budget |
| Core | SITXFSA001 | Use hygienic practices for food safety |
| Core | SITXFSA002 | Participate in safe food handling practices |
| Core | SITXHRM001 | Coach others in job skills |
| Core | SITXHRM003 | Lead and manage people |
| Core | SITXINV002 | Maintain the quality of perishable items |
| Core | SITXMGT001 | Monitor work operations |
| Core | SITXWHS003 | Implement and monitor work health and safety practices |
| Elective | SITXWHS002 | Identify hazards, assess and control safety risks |
| Elective | SITXFIN004 | Prepare and monitor budgets |
| Elective | BSBFIA401 | Prepare financial reports |
| Elective | BSBITU306 | Design and produce business documents |
| Elective | SITXCCS006 | Provide service to customers |
| Elective | SITHIND002 | Source and use information on the hospitality industry |
| Elective | SITXCCS007 | Enhance customer service experiences |
Bentley College’s Certificate IV in Commercial Cookery Course (SIT40516) is made available to the students via face-to-face sessions held in fully equipped, contemporary classes. The training is a blend of theory and practical examinations, both conducted within the college premises. Each student who has enrolled for the course is expected to pass all the 33 units to conclude the training program.
Further Information
For all further details, please refer to International Student Handbook available on www.bentley.edu.au for all related policies and procedures and other important information related to international students including Covid-19, living cost, life and study in Melbourne, etc.
Please contact the Administration Manager at admin@bentley.edu.au or at +61 (3) 8648 8775 for further information
Bentley College does not guarantee that:
i) a learner/student will successfully complete a training product on its scope of registration; or
ii) a training product can be completed in a manner which does not meet the requirements of Clause 1.1 and 1.2 of Standards of Registered Training Organisation 2015; or
iii) a learner/student will obtain a particular employment outcome where this is outside the control of the Bentley College