Level 16, 190 Queen Street,
Melbourne Victoria 3000
Practical Kitchen training:
54-56 La Trobe Street,
Melbourne VIC 3000
The course comprises of 52 weeks (40 study weeks + 12 holiday weeks)
Face to Face Class room delivery. Students are required to do 240 hours work based training.Practical Training in PAX simulated Kitchens.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations together with supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
- English Proficiency - Completed (IELTS/PTE/OTE) OR two years or more study in Australia
- Language, Literacy and Numeracy Requirement - Learners take PAX language, literacy and numeracy assessment before the course to identify if any LLN support is required during the course.
- The student is an international student who is not on ‘Student Visa’.
- Other Requirements
- Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training
- Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
The 240 hours of Work based training will be in commercial kitchen facility.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed:
- 26 Core units
- 7 Elective units
|UNIT CODE||UNIT NAME|
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHCCC001||Use food preparation equipment *|
|SITHCCC005||Prepare dishes using basic methods of cookery *|
|SITHCCC006||Prepare appetisers and salads *|
|SITHCCC007||Prepare stocks, sauces and soups *|
|SITHCCC012||Prepare poultry dishes *|
|SITHCCC013||Prepare seafood dishes *|
|SITHCCC014||Prepare meat dishes *|
|SITHCCC018||Prepare food to meet special dietary requirements *|
|SITHCCC019||Produce cakes, pastries and breads *|
|SITHCCC020||Work effectively as a cook *|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHKOP005||Coordinate cooking operations *|
|SITHPAT006||Produce desserts *|
|SITXFIN003||Manage finances within a budget|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXHRM003||Lead and manage people|
|SITXINV002||Maintain the quality of perishable items|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCCS006||Provide service to customers|
|SITXCCS007||Enhance the customer service experience|
|SITXFIN002||Interpret financial information|
|SITXINV001||Receive and store stock|
|SITXWHS001||Participate in safe work practices|
* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety