Course Description
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.
Employment Pathways
Chef, Chef de partie.
Educational Pathways
After successful completion of this qualification, students may have the opportunity to progress into SIT50416 – Diploma of Hospitality Management.
materials required
Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable chef tools of the trade.
Course Credit
Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit reduces the amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).
Entry Requirements
FOR DOMESTIC:
It is strongly recommended that individuals have undertaken SIT30816 – Certificate III in Commercial Cookery or equivalent qualification prior to entering this qualification.
Students applying to access funded places will be required to meet the eligibility requirements applicable to the funding program, this may include undertaking a Language, Literacy and Numeracy test.
FOR INTERNATIONAL:
It is strongly recommended that individuals have undertaken SIT30816 – Certificate III in Commercial Cookery or equivalent qualification prior to entering this qualification.
Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. ASMI will accept test results from the following specified English language tests for student visa purposes taken in any country:
- The TOEFL Paper-Based Test (TOEFL PBT)
- Pearson Test of English (PTE) Academic
- Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).
Students are required to reach a minimum level of English: IELTS 5.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+. For further advice or assistance, please contact the International Student Manager.
Other IELTS equivalence :
- PTE Academic 42
- Cambridge (adv) 47
- OET: Pass
Notes: Tests older than two years are not acceptable
(the snapshot under each course does not have this information which is required)
Delivery Models
FOR DOMESTIC:
Assessment Only – offered in Queensland, workplace based (combination of gap training and assessment delivery methods, including written assessment, face to face workshops, portfolio of evidence, logbook and practical observation), 6 months full time or 12 months part time.
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.
FOR INTERNATIONAL (BRISBANE & SYDNEY):
Classroom Based – offered in Brisbane and Sydney, this program is delivered through a combination of on-campus classroom based training and a practical component which is delivered at the ASMI commercial kitchen and through Work-based Training (Includes written assessment, portfolio of evidence, logbook and practical observation), 26 weeks full time (with Certificate III in Commercial Cookery), 78 week full time (stand alone).
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.
Work Based Training – Student are required to complete a minimum of 12 food service periods of 4 hours each (48 hours) in a commercial kitchen to meet the requirements of qualification SIT40516 Certificate IV in Commercial Cookery.
Fees and Funding Arrangements
FOR DOMESTIC:
Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $5,000.00
Workplace Based (Higher Level Skills – for eligible students) – Contribution Fees: $305.00, Concessional Contribution Fees (for eligible students): $230.00. Refer to the Higher Level Skills Fact Sheet for more information.
FOR INTERNATIONAL:
Classroom Based (Fee for Service):
Option 1 (78 weeks Certificate III and IV Commercial Cookery): Administration Fee: $100.00, Resource Fees: $400.00, Tuition Fees: $12,330.00.
Option 2* (26 weeks Certificate IV in Commercial Cookery): Administration Fee: $100.00, Resource Fees: $150.00, Tuition Fees: $4130.00.
*Available to only to student who have completed Certificate III Commercial Cookery
Option 3 (104 weeks Certificate III, IV in Commercial Cookery, Diploma Hospitality Management): Administration Fee: $100.00, Resource Fees: $470.00, Tuition Fees: $16,430.00.
Core Units
Students must successfully complete 26 mandatory core unit in order to achieve this qualification:
- 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
Students must successfully complete 7 elective units of competency in order to achieve this qualification:
- SITHCCC003 Prepare and present sandwiches
- SITHCCC017 Handle and serve cheese
- SITHIND002 Source and use information on the hospitality industry
- SITXHRM002 Roster staff
- SITXINV001 Receive and store stock
- SITXINV003 Purchase goods
- SITXINV004 Control stock
Contextualisation
Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.