• COURSE CODE:

    SIT40516
  • CRICOS:

    099291K
  • DURATION:

    78 Weeks
  • CATEGORY:

    Hospitality
  • NEXT INTAKE DATE:

    Please contact us at 1300 130 432

COURSE OVERVIEW

The nationally accredited Certificate IV in Commercial Cookery is designed to enables graduates to start careers in a range of hospitality establishments and have a supervisory or team leading role in the kitchen. Covering a broad range of skills, knowledge and application within a diverse range of the cooking industry, participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition.

KEY LEARNING OUTCOMES AND SKILLS

  • Technical culinary proficiency
  • Menu planning and costing
  • Prepare food and dietary requirements
  • Hygiene and Safety

ENTRY REQUIREMENTS

  • Students must be 18 years of age on commencement of the course
  • A minimum IELTS score of 5.5 with no band less than 5.0 or equivalent
  • Satisfactory completion of Australian Year 12 (or equivalent)

CAREER PATHWAYS

Successful completion of this course provides the skills and knowledge to perform as a qualified cook or chef in a restaurant, hotel, cafe etc. Possible job titles include*:
  • chef
  • chef de partie

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification

DELIVERY METHODS

Classroom based delivery[Face-to-Face] and Training Kitchen.

During the course you are required to complete a minimum of 48 service periods (shifts) where you’ll safely and hygienically prepare, cook and present menu items.

ASSESSMENT METHODS

Assessment methods vary and may include written assignments, knowledge tests, research tasks, projects, case studies, observations, practical tasks and role plays/demonstrations .

RESOURCES

  • Students are required to bring a note-pad to every training session and may bring their own Laptop / Computer Tablet.
  • Mint Training will provide you with all other resources such as Wi-Fi internet connection and are included in the course fee.
  • Students are required to wear chef’s uniform for training sessions in the kitchen and for work placement (if applicable). This can be purchased for approximately $500 and is NOT included in the tuition fee.
  • Students are required to have their own knife set that can be purchased for approximately $350 and is NOT included in the tuition fee.
  • Mint Training will provide you with all other resources such as raw food (for kitchen training).

RECOGNITION OF PRIOR LEARNING (RPL)

RPL allows students to gain recognition of skills and knowledge they have achieved through on the job training, formal or informal education and life experience. Applicants are assessed on a case-by-case basis. A comprehensive RPL assessment tool will need to be completed and each unit will be addressed individually.
To know more about how RPL is conducted please refer to the following documents:
  • Student Handbook
  • RPL kit for the qualification

CREDIT TRANSFER (CT)

Students may be able to shorten the length of their chosen qualification by taking into account previous studies. Mint Training recognises Australian registered training organisations for credit transfers. Credit Transfers will be granted upon the receipt of sufficient evidence to support the application.

FEES

Please click here for Fees & Charges.

Please call 1300 130 432 if you are having issues accessing this information.

COURSE UNITS

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 requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT006 Produce desserts
  • SITXCOM005 Manage conflict
  • 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
Elective Units:
  • SITHCCC015 – Produce and serve food for buffets
  • SITHCCC017 – Handle and serve cheese
  • HLTAID003 – Provide first aid
  • SITHCCC011 – Use cookery skills effectively
  • SITXFIN002 Interpret financial information
  • SITXHRM002 Roster staff
  • SITXWHS002 Identify hazards, assess and control safety risks