Location
MIA Campus:
Brisbane: Level 6 119 Charlotte St Brisbane QLD 4000
MIA Commercial Kitchen:
MIA Commercial Kitchen: T13 Brisbane Quarter 300 George Street Brisbane QLD 4000
Course Duration
Full-time: 78 weeks
(Including Term Break: 18 weeks)
Work Placement: 200 Hours
Face to Face Delivery
Pricing
Total: $9,400.00
ABOUT THIS COURSE
Course Description
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.
Course Structure
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.
Entry Requirements
- 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
Fees and Payment
-
Application Fee (non-refundable): $200.00 -
Resource/Material Fee: $2,000.00 -
Tuition Fee: $7,200.00
-
Initial deposit $1,000 upon enrolment -
Followed by $700.00 per months for 12 months -
Total payable $9,400.00
-
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.)
Assessment methods
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
Delivery Methods
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.
Recognition
Study Outcome
-
Chef -
Chef de partie