SIT40516 Certificate IV in Commercial Cookery
RGIT Australia's Certificate IV in Commercial Cookery (SIT40516) course will provide students with opportunity to learn all facets of working in a professional kitchen including selection, preparation and cooking of different foods and techniques. Subjects covered include workplace hygiene procedures, and receiving and storing supplies as well as learning about quality control, stock control, catering revenue and costs, bulk cooking food safety, finance, and human resources.
RGIT Australia's Certificate IV in Commercial Cookery provides graduates with 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.
|Duration||72 weeks (Incl. Holidays)|
|Intake Dates||Feb, Apr, Jul, Oct|
|Work-Based Training (WBT)||
280 hours consisting minimum of 60 complete service periods/shifts with combination of breakfast, lunch, dinner and special function
The training must be completed in a real industry commercial kitchen with realistic ratios of kitchen staff to customers
|Tuition Fee*||AU $22,500|
|Material Fee||AU $0|
|Campus||Melbourne and Hobart|
*Special promotional fees may be applicable. For further information call RGIT Australia Sales & Marketing Department on (+61) 3 8639 9000 (Melbourne), (+61) 3 6217 9000 (Hobart) or email firstname.lastname@example.org.
This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook.
Students will learn a broad range of culinary skills designed for working successfully in the commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations. The areas covered in this course develop an understanding
of the various business streams within the Hospitality industry, working in a team, communication and interpersonal skills, marketing and selling skills, business operational skills, menu and wage costing.
This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery.
Students will need to complete 26 core units and 7 elective units of competency to attain the qualification.
- SITXFSA001 - Use hygienic practices for food safety
- 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, saucesand 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
- 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
- BSBSUS201 - Participate in environmentally sustainable work practices
- SITHIND002 - Source and use information on the hospitality industry
- SITHKOP001 - Clean kitchen premises and equipment
- BSBWOR203 - Work effectively with others
- SITXCCS007 - Enhance customer service experiences
- SITXFSA004 - Develop and implement a food safety program
- SITXWHS001 - Participate in safe work practices
*Elective units for this qualification are current at the time of publication and are subject to change.
All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia.
English Language Requirements
International students, applying either off-shore or on-shore will require:
i) Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program.
Results older than two years are not acceptable.
ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
iii) Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
iv) Applicants originating from students visa assessment levels 1 and 2 (countries) without the required IELTS score must undertake an English Placement Test conducted at RGIT Australia’s campus as part of the enrolment process.
If there are concerns about the applicants’ English language proficiency, they will be required to undertake a suitable General English (ELICOS) or EAL program. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.
Please note: RGIT Australia will also accept equivalent test results from the following specified English language tests:
- Test of English as a Foreign Language (TOEFL) iBT
- Test of English as a Foreign Language (TOEFL) PBT
- Pearson Test of English (PTE) Academic
- Cambridge English: Advanced (CAE)
International students applying either off-shore or on-shore must meet a minimum academic requirement to get admission to RGIT Australia courses. The table below summarises the academic entry requirements. Refer to information on individual courses for course-specific requirements.
Level of Study
Satisfactory completion of the equivalent of Australian Year 11 or higher
Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher
Satisfactory completion of the equivalent of Australian Year 12 or Certificate IV or higher
Satisfactory completion of the equivalent of Australian Year 12 or Diploma or higher
All students are required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, relevance of the courses to learner, and relevant experience.
Language, Literacy and Numeracy test (LLN) (International)
Students undertaking RGIT Australia VET courses must possess sound language, literacy and numeracy (LLN) skills to successfully complete the course. All students are required to undertake a language, literacy and numeracy (LLN) test conducted by RGIT Australia. If students do not meet English and LLN requirements, learners will be asked to take further language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with RGIT Australia.
Language, Literacy and Numeracy test (LLN) (Domestic)
Students undertaking this course must possess sound language, literacy and numeracy skills. All students are required to undertake a language, literacy and numeracy (LLN) test mapped at ACSF level 3 conducted by the Institute.
Qualifications offered by RGIT Australia are based on the principles, guidelines and standards set by Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.
“It’s not just about cooking, but having control of everything around the kitchen. In the kitchen when you work there is always pressure. This course has helped me remain focused and manage pressure.”
Ignacio Hernandez Cruanes, Certificate IV in Commercial Cookery