Question 1

Course Description

Accepted Answer

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.

Question 2

Entry Requirements

Accepted Answer

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

Question 3

Course Structure

Accepted Answer

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 HLTAID011                  Provide first aid (#Pre-requisite Unit required) On successful completion of the program, learners will be awarded with SIT40516 Certificate IV in Commercial Cookery.

Question 4

Delivery Methods

Accepted Answer

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.

Question 5

Assessment methods

Accepted Answer

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

Question 6

Recognition

Accepted Answer

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.

Question 7

Fees and Payment

Accepted Answer

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.)

Question 8

Study Outcome

Accepted Answer

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

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

(Domestic Student)

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

Pricing

Total: $9,400.00

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