Course Description

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SIT40516 Certificate IV in Commercial Cookery is designed to boost the skills of those working in a commercial kitchen supervisory or team leadership role. Students are taught how to lead kitchen teams, identify and assess operational and services issues, plan food production, schedule work flow, gain an understanding of legal compliance issues, as well as plan, prepare and cost their own menu. Classroom, commercial kitchen training and work placement are provided to develop cookery skills in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Upon successful completion of this certificate, you will be qualified to work in restaurants, hotels, hospitals or any commercial catering establishment.

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Course Structure

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The program comprises of the following 33 units of competency:

Core Units

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 #

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes #

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 requirement

SITHKOP005 Coordinate cooking operations #

SITHPAT006 Produce desserts #

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFSA001 Use hygienic practices for food safety (Pre-requisite Unit)

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

Elective Units

SITXCCS007 Enhance customer service experiences

SITXFIN004 Prepare and monitor budgets

SITXHRM002 Roster Staff

SITXCCS008 Develop and manage quality customer service practices

SITXGLC001 Research and comply with regulatory requirements

SITXMGT002 Establish and conduct business relationships

HLTAID003 Provide first aid

(#Pre-requisite Unit required)

On successful completion of the program, learners will be awarded with SIT40516 Certificate IV in Commercial Cookery.

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Entry Requirements

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• MIA will conduct a pre-confirmation of enrolment, LLN assessment with applicants to ensure their suitability, to undertake and successfully complete the course.
• Minimum requirement is completion of year 12 Australian secondary schooling or equivalent

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Fees and Payment

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Total: $9,400

• Application Fee (non-refundable): $200.00
• Resource/Material Fee: $2,000.00
• Tuition Fee: $7,200.00

Payment Plan:

• Initial deposit $1,000 upon enrolment
• Followed by $700.00 per months for 12 months
• Total payable $9,400.00

Please refer to MIA’s Enrolment Form and Student Handbook for MIA’s policy on fees and refund Additional Fee:

• Students are required to hold or study the unit HLTAID003 Provide first aid at their own cost. (MIA offers first aid training at an additional cost. MIA charges $80.00 for MIA Certificate IV in Commercial Cookery Students.)

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Assessment methods

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A variety of assessment methods will be used to assess your knowledge and skills. Your trainer will explain these in detail before any assessment takes place. Assessment methods may include but not limited to:

• Written Assessment (Questions and Answers)
• Case Study
• Demonstration/Practical Observation/Presentation

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Delivery Methods

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Classroom and Commercial Kitchen

The delivery is classroom and off-campus commercial kitchens, based, face-to-face, so that students can complete in-class and commercial kitchen activities, practice exercises and discussions. Students will be provided with textbooks and workbooks to support the learning. Delivery has been timetabled to ensure you can develop the theoretical skills and knowledge and have the opportunity to develop practical skills in a class/commercial kitchen situation before commencing the work experience/practical components of the course. Individual learning include; work/home-study, the completion of assignments and Individual reading and research.

Work Placement

• the supervisor or assessor completing workplace observations of students’ performance,
• the student collecting samples of workplace documents and recording work activities in a commercial kitchen
• work placement sourced by MIA
• MIA also provides the flexibility for students to source their own work placement enterprise. The enterprise requires MIA approval before commencement.

There is no guarantee of employment or salary payment during workplace training.

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Recognition

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An application can be made for Recognition of Prior Learning (RPL) when the student believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.) or have an equivalent qualification or part of a qualification. MIA recognises the AQF qualifications and Statements of Attainment issued by any other RTOs and grants credit for these towards an award where applicable. The application for RPL and/or Credit Transfer should be lodged prior to or immediately after the enrolment.

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Study Outcome

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After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to undertake further studies. This qualification provides a pathway to work in hospitality industry such as restaurants, hotels, clubs and café based on their learned skills and knowledge, possible job titles may include but not limited to:

• Chef
• Chef de partie

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