Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:
The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.
Australian Health and Management Institute AQF Courses
The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K
SIT40516 Certificate IV in Commercial Cookery Back
CRICOS Course Code: 0100284
Duration/Fees: 78 weeks (60 weeks delivery plus 18 weeks term break)
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Tuition Fee: $10,800
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Material Fee: $2,200
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Enrolment Fee: $300
Intake Dates:
- 31st January 2022,
- 26th April 2022,
- 18th July 2022
- 10th October 2022,
- Mode of Study
- Course Description
- Course Structure
- Entry Requirement
- Career Opportunities
- Education Pathways
- Exit Point/Award
Students study full time mixed mode of delivery that integrates:
- Face to Face, Online and Self Study* Total of 20 hours per week.
- * self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion
- 300 hours mandatory work placement
Certificate IV in Commercial Cookery reflects the role of commercial cooks who have a 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.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
SIT40516 Certificate IV in Commercial Cookery consists of thirty-three (33) units of competency, comprising 26 core units and 7 elective units, in accordance with the packaging rules.
Core Units
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BSBDIV501 |
Manage diversity in the workplace |
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BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC006 |
Prepare appetizers and salads |
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SITHCCC007 |
Prepare stocks, sauces, and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg, and farinaceous dishes |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries, and bread |
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SITHCCC020 |
Work effectively as a cook |
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SITHKOP002 |
Plan and cost basic menus |
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SITHKOP004 |
Develop menus for special dietary requirements |
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SITHKOP005 |
Coordinate cooking operations |
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SITHPAT006 |
Produce desserts |
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SITXCOM005 |
Manage conflict |
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SITXFIN003 |
Manage finances within a budget |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXHRM003 |
Lead and manage people |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXMGT001 |
Monitor work operations |
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SITXWHS003 |
Implement and monitor work health and safety practices |
Elective Units
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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SITXINV001 |
Receive and store stock |
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HLTAID003 |
Provide first aid |
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BSBRSK501 |
Manage risk |
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SITXHRM002 |
Roster staff |
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SITXFIN004 |
Prepare and monitor budgets |
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SITXCCS007 |
Enhance customer service experiences |
There are no stated entry requirements into this qualification
Internationals Students
Must be 18 years of age or above at the time of enrolment
Year 12 or equivalent of Australian HSC
- Year 12 or Australian HSC or equivalent.
English Language Entry Requirements:
- IELTS score 5.5 minimum (no lower than 5.0 in each band) or equivalent
Students are required to complete 300 hours mandatory work placement to complete SIT40516 Certificate IV in Commercial Cookery
Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval
Graduates at this level will have skills for work. Job roles and titles may vary but can include:
- Chef
- Chef de partie
After successfully achieving SIT40516 Certificate IV in Commercial Cookery, graduates may undertake SIT50416 Diploma of Hospitality Management and apply for credit transfer for units of competency included in both qualifications.
Students that successfully complete all 33 units of competency as stated in the Course Structure and 300 hours mandatory work placement, will be issued with SIT40516 Certificate IV in Commercial Cookery. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).
Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.