Vocational Education & Training
SIT40516 Certificate IV in Commercial Cookery
2021
SIT40516
093904A
Alice Springs, Palmerston
Estimated completion time: 2 year/s
The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.
* - Student Visa holders must study internally full time
This qualification 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.
International Students
This qualification is available to international students at Alice Springs campus and Palmerston campus (CRICOS Course No. 093904A).
Credit transfers & pathways
Skills recognition
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:
- Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.
For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact VET RPL Enquiries on 1800 238 838 or email vet.rpl.enquiries@cdu.edu.au.
Credit Transfer
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.
Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Pathways
VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.
Students who successfully complete VET qualifications at the Certificate IV level or above and subsequently enrol in a Bachelor degree in the same field or discipline, will receive advanced standing as detailed in the table below.
Completed Award Course Level
|
HE
|
VET
|
to a HE Award
|
Credit granted for a completed award in the same field
|
Certificate IV
|
*
|
3 year Bachelor award
|
up to 40 credit points
|
|
Certificate IV
|
*
|
4 year Bachelor award
|
up to 40 credit points
|
|
Diploma
|
*
|
*
|
3 year Bachelor award
|
up to 80 credit points
|
Diploma
|
*
|
*
|
4 year Bachelor award
|
up to 80 credit points
|
Advanced Diploma
|
*
|
*
|
3 year Bachelor award
|
up to 160 credit points
|
Advanced Diploma
|
*
|
*
|
4 year Bachelor award
|
up to 160 credit points
|
Associate Degree
|
*
|
3 year Bachelor award
|
up to 160 credit points
|
|
Associate Degree
|
*
|
4 year Bachelor award
|
up to 160 credit points
|
Pathways from the qualification
SIT50416 Diploma of Hospitality Management
Course information flyer(s)
Entry requirements
CDU Domestic Entry Requirements
A current SIT30816 Certificate III in Commercial Cookery or an equivalent qualification in cooking is a prerequisite for entry into SIT40516 Certificate IV in Commercial Cookery.
Candidates will be required to attend a meeting with the course lecturer prior to enrolment to discuss the requirements of the course.
Students will be sent a pre-enrolment letter generated by the team and sent to them by the coordinator. The pre-enrolment letter indicates to the student who the coordinating lecturer is, contact information, and when the induction and enrolment day is for the course and what the students are required to bring on the day.
On the day of induction, the student's complete enrolment forms, complete a learner support indicator assessment to determine learning support requirements and receive course information such as training dates and content.
Students will be expected to have employment in a relevant position in a commercial kitchen to satisfy the requirements of the unit SITHKOP005 Coordinate cooking operations, which requires students to supervise at least 12 service periods and SITHCCC020 Work effectively as a cook which requires students to complete 48 restaurant services.
International Students
Please refer to https://www.cdu.edu.au/international/how-apply for information regarding international student applications.
All VET International applicants are required to meet the English language proficiency for their chosen course of study.
The minimum English language requirement for this course is met by either undertaking previous education in an English-speaking country or undertaking one of the following English language tests and obtaining the minimum requirements listed below.
IELTS Academic Module | A minimum overall score of 5.5 with no band less than 5.0. |
Cambridge Advanced English (CAE) | A minimum overall score of 165. |
Common European Framework Certificate of English Proficiency | |
Navitas Academic English (will not be accepted from 2021 onwards) | An overall pass and 60% in Academic English 2. (Note: this score will not be accepted from 2021 intakes onwards). |
Pearson Test of English (PTE) Academic module | A minimum overall score of 42 with no less than 36 in Reading, Writing, Listening and Speaking. |
TOEFL Internet-based Test (iBT) | A minimum overall score of 46 with a minimum writing score of 21. |
* All tests are valid for two years from the date of the test to the date of commencement at CDU, unless otherwise specified.
* Where applicable, international applicants must also satisfy the Department of Home Affairs (DHA) English language requirements for student visa applications.
Do you have a question regarding English requirements at CDU? Please email: international@cdu.edu.au.
-
This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.
-
Employability skills
Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: training.gov.au
Location and study mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Alice Springs, Palmerston
Study Mode: On campus
Subject to demand other locations and modes may become available throughout the year.
Contact details
Email: Student.Central@cdu.edu.au |
Course structure
To achieve a Certificate IV in Commercial Cookery a total of thirty-three (33) units of competency must be completed comprising twenty-six (26) Core and seven (7) Elective units as detailed in the packaging rules and listed below.
The total Nominal Hours for the sequence listed below is 1447.
Code
|
Module/Unit of Competency
|
Hours
|
CORE UNITS OF COMPETENCY
|
||
BSBDIV501
|
Manage diversity in the workplace
|
60
|
BSBSUS401
|
Implement and monitor environmentally sustainable work practices
|
40
|
SITHCCC001
|
Use food preparation equipment *
|
25
|
SITHCCC005
|
Prepare dishes using basic methods of cookery *
|
45
|
SITHCCC006
|
Prepare appetisers and salads *
|
25
|
SITHCCC007
|
Prepare stocks, sauces and soups *
|
35
|
SITHCCC008
|
Prepare vegetable, fruit, egg and farinaceous dishes *
|
45
|
SITHCCC012
|
Prepare poultry dishes *
|
25
|
SITHCCC013
|
Prepare seafood dishes *
|
30
|
SITHCCC014
|
Prepare meat dishes *
|
50
|
SITHCCC018
|
Prepare food to meet special dietary requirements *
|
75
|
SITHCCC019
|
Produce cakes, pastries and breads *
|
40
|
SITHCCC020
|
Work effectively as a cook *
|
80
|
SITHKOP002
|
Plan and cost basic menus
|
30
|
SITHKOP004
|
Develop menus for special dietary requirements
|
15
|
SITHKOP005
|
Coordinate cooking operations *
|
100
|
SITHPAT006
|
Produce desserts *
|
100
|
SITXCOM005
|
Manage conflict
|
20
|
SITXFIN003
|
Manage finances within a budget
|
30
|
SITXFSA001
|
Use hygienic practices for food safety
|
15
|
SITXFSA002
|
Participate in safe food handling practices
|
40
|
SITXHRM001
|
Coach others in job skills
|
20
|
SITXHRM003
|
Lead and manage people
|
60
|
SITXINV002
|
Maintain the quality of perishable items *
|
10
|
SITXMGT001
|
Monitor work operations
|
20
|
SITXWHS003
|
Implement and monitor work health and safety practices
|
30
|
|
Total nominal hours for core units
|
1065
|
ELECTIVE UNITS OF COMPETENCY (Select 7)
|
||
SITXCCS007
|
Enhance customer service experiences
|
40
|
SITXHRM002
|
Roster staff
|
30
|
SITHPAT004*
|
Produce yeast-based bakery products
|
42
|
BSBMGT517
|
Manage operational plan
|
70
|
SITXCCS008
|
Develop and manage quality customer service practices
|
30
|
SITHASC008*
|
Prepare Asian cooked dishes
|
90
|
SITXGLC001
|
Research and comply with regulatory requirements
|
80
|
|
Total nominal hours for elective units
|
382
|
|
Total nominal hours for the qualification
|
1447
|
*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety
Course fees
Domestic Students
2021 Indicative fees for this course:
VET Tuition Fees: $5,064.50 (for students who are eligible and receive an NT domestic subsidised place); or
Domestic Full Fees: $24,599.00 (for domestic full fee places).
Fees will vary according to your choice of elective units.
Please note: a limited number of NT Government subsidy places are available for eligible NT domestic students so contact us now to secure your place for 2021.
The following Fees are applicable to this course:
Domestic Students
VET full fees are applicable to this course.
2021: Information about fees for non-subsidised VET courses are available in the VET Student Guide.
NT Government subsidised places are available for this course.
2021: VET Tuition Fees for 2021 will be charged at $3.50 per nominal hour for subsidised training. More detailed Information about 2021 VET Tuition fees for eligible NT residents will be published in the 2021 VET Student Guide or VET Fees.
International Students
The annual tuition fee for commencing students in 2021 is AUD $14,800.00.
These fees are subject to annual increases each year of your study, effective at the start of each calendar year.
You can find a list of International fees and payments you can expect to pay as part of your studies in Australia.
CDU offers a number of scholarships to international students to assist with the cost of study.