Certificate IV in Commercial Cookery

INTRODUCTION

  • Ausphin Institute is a Registered Training Organisation (RTO number 41370) registered with the Australian Skills Quality Authority. Ausphin Institute is proud to offer 
    the SIT40516 Certificate IV in Commercial Cookery.

    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.
  • WHO IS RESPONSIBLE FOR YOUR TRAINING?

    Ausphin Institute is responsible under the National Vocational Education and Training Regulator Act 2011 for the quality of the training and assessment being delivered in this course and for the issuance of all AQF certificates.
  • UNITS OF COMPETENCY

    You must be assessed as competent in a total of 33 units of competency—26 core and 7 electives units— to be awarded the SIT40516 Certificate IV in Commercial Cookery.

    The selection of these units of competency and the course structure has been confirmed through industry engagement undertaken by Ausphin Institute.

COURSE STRUCTURE OF
CORE AND ELECTIVE UNITS

COURSE
CODE

SITXFSA001
SITXWHS003
SITXFSA002
SITHCCC001
SITHCCC005
SITHCCC006
SITHCCC007
SITHCCC008
SITHCCC012
SITHCCC013
SITHCCC014
SITHCCC018
SITHCCC019
SITHCCC020
SITHKOP002
SITHKOP004
SITHKOP005
SITHPAT006
SITXINV002
SITXCOM005
SITXHRM001
SITXHRM003
BSBDIV501
BSBSUS401
SITXFIN003
SITXMGT001
SITHCCC009
SITHCCC010
SITHCCC015
SITHCCC021
SITHKOP006
SITXFSA003
SITXCCS007
COURSES
DESCRIPTION

Use Hygienic Practices for Food Safety*
Implement and Monitor Work Health and Safety Practices
Participate in Safe Food Handling Practices
Use Food Preparation Equipment
Prepare Dishes using Basic Methods of Cookery
Prepare Appetizers and Salads
Prepare Stocks, Sauces and Soups
Prepare Vegetable, Fruit, Egg and Farinaceous Dishes
Prepare Poultry Dishes
Prepare Seafood Dishes
Prepare Meat Dishes
Prepare Food to Meet Special Dietary Requirements
Produce Cakes, Pastries and Breads
Work Effectively as a Cook
Plan and Cost Basic Menus
Develop Menus for Special Dietary Requirements
Coordinate Cooking Operations
Produce Desserts
Maintain the Quality of Perishable Items
Manage Conflict
Coach Others in Job Skills
Lead and Manage People
Manage Diversity in the Workplace
Implement and Monitor Work Practices
Manage Finances within a Budget
Monitor Work Operations
Produce Cook-chill and Cook-freeze Foods
Re-thermalise Chilled and Frozen Foods
Produce and Serve Food for Buffets
Prepare Specialized Food Items
Plan Catering for Events or Functions
Transport and Store Food
Enhance Customer Service Experiences
Core Units

 
Elective Units


*Prerequisite unit for majority of the core and elective units. This unit must be assessed first prior to other units being assessed by the Assessor.
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MORE INFORMATION ABOUT THE COURSE

  • ASSESSMENT ONLY PATHWAY (Mode of Delivery)

    SIT40516 - Certificate IV in Commercial Cookery is delivered is delivered as an “Assessment Only Pathway” for the candidates who have the existing and prior skills and knowledge in the food and hospitality sector but do not hold a nationally recognised qualification. This is commonly referred to as “Recognition of Prior Learning (RPL)” or “Skills Recognition” in the Vocational Education and Training (VET) sector.
  • WHAT IS "RECOGNITION OF PRIOR LEARNING"?

    Recognition including recognition of prior learning (RPL), is a process for giving candidates credit for skills, knowledge and experience gained through working and learning. It can be gained at any stage of their lives, through formal and informal learning, in Australia or overseas, through work or other activities such as volunteering. NSW Department of Education and Communities has published a ‘Candidate Guide’ to assist people seeking recognition for experience, skills and knowledge for which they do not hold a vocational qualification. 

    This guide has been developed to provide individuals with more information about recognition and help them to understand the recognition process. Ausphin Institute encourages candidates to read and understand this guide.
  • BENEFITS OF RECOGNITION AND EXPECTED DURATION
    What are the benefits of recognition for you? 
         •  You will have your skills recognized.
         •  It saves you time in achieving a qualification as you do not have to repeat learning for      
             skills and knowledge you already have.
         •  It reduces time spent to gain a qualification by not undertaking unnecessary training.
         •  It enables you to identify gaps in your knowledge and skills and therefore any learning 
             that needs to occur to meet the requirements of a particular job role or qualification.

    It is expected that the Recognition process should be completed within 12 months.
  • Can I undertake a formal training with Ausphin Institute?

    Ausphin Institute offers the SIT40516 – Certificate IV in Commercial Cookery “Assessment Pathway” only. This means that if your Assessor deems you ‘Not Yet Competent’ in any unit of competency meaning that you lack the skills or knowledge in certain requirements for that unit, you need to be referred to another RTO (which has the same unit or qualification on their scope of registration) of your choice to undertake the formal training. 

    Once you complete the skills and knowledge gap at another RTO, you can bring your ‘Statement of Attainment’ and Ausphin Institute can issue a credit transfer for that unit of competency. Your Assessor can guide you through this process.

COURSE REQUIREMENTS 

  • ENTRY REQUIREMENTS

    There are no entry requirements specified in the training package however Ausphin Institute
    endorses that candidates must have a minimum of 3 years’ industry experience in food and
    hospitality sector as a chef.

    Please note: Ausphin Institute will engage with candidates expressing interest in enrolment to
    discuss their language, literacy and numeracy (LLN) skills. You may be asked to complete a LLN
    tool if your Assessor believes that you may need an additional LLN support throughout your RPL
    process.
  • STUDENT HANDBOOK

    Comprehensive information about Ausphin Institute’s services are available in our Student Handbook which is also supplied with the enrolment package. This handbook contains important information about but not limited to student’s rights and obligations such as their right to privacy, the right to complain or appeal to any decision taken by the Institute and support services available to the candidates. 

    It is important that candidates applying for enrolment have had an opportunity to review this information first.
Certificate IV in Commercial Cookery

ENROLL NOW

This course is available on a fee for service arrangement. No government funding arrangements available through our Institute
for this course.

The relevant fees for this course as follows:

Total Course Fee: $1,990 
(Refundable subject to the Refund Policy)
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