Certificate IV in Commercial Cookery

overview

Course code:

SIT40516

Online:

Not available

CRICOS code:

0101069

Online (Payment Plan):

Available

About the Course

DOLPH BUSINESS SCHOOL (DBS) welcomes you to embark on a practical learning experience through the development of culinary skills of Commercial Cookery. Every student is supported throughout the journey of the duration of the course, to acquire the skills of commercial cookery by satisfying the competency requirements of each unit of study.  DBS offers a good learning environment, friendly and professional trainers, and a campus that is close to public transport for easy access. 

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.

Work Based Training

Students are required to complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen to meet the qualification requirements of SIT30816 Certificate III in Commercial Cookery. 

Please note that Students who have completed SIT30816 Certificate III in Commercial Cookery at DBS with 48 service periods of 4 hours in commercial kitchen, having pathway leading to Certificate IV in Commercial Cookery, will only have to Complete the remaining 12 service periods of 4 hours each while completing SIT40516 Certificate IV in Commercial Cookery. This could be also undertaken in a simulated environment that satisfies the competency requirements.

Unit Code Unit Name
BSBDIV501 Manage diversity in the workplace
BSBSUS201 Participate in environmentally sustainable work practices*
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBWOR203 Work effectively with others*
SITHCCC001 Use food preparation equipment*
SITHCCC003 Prepare and present sandwiches*
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*
SITHKOP001 Clean Kitchen premises and equipment*
SITHKOP002 Plan and cost basic menus*
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
SITXCOM002 Show social and cultural sensitivity*
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
SITXINV001 Receive and Store Stock*
SITXINV002 Maintain the quality of perishable items*
SITXMGT001 Monitor work operations
SITXWHS001 Participate in safe work practices*
SITXWHS003 Implement and monitor work health and safety practices

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.

Possible job titles include: chef, chef-de-partie.

Students who successfully qualify in SIT40516 Certificate IV in Commercial Cookery will be able to enrol into SIT50416 Diploma of Hospitality Management subject to credit exemptions at DBS.

All International students must study on-campus 78* weeks to successfully complete Cert IV in Commercial Cookery. This includes 18 weeks of break in between their studies. 

However, students who have successfully completed Cert III in Commercial Cookery at DBS, would directly enrol into Cert IV in Commercial Cookery for a period of 26 weeks including 6 weeks break, subject to credit exemptions. 

Classes are rostered for 2½ days per week + self-study component.

Full Time study requires students to attend a minimum of 20 scheduled course contact hours per week. 

  • Must be at least 18 years of age or over at the time of commencement of the course.
  • Completed Year 12 (Australian) or equivalent.
  • International students must meet Student Visa requirements and provide evidence of English language proficiency with a minimum score of IELTS 5.5 or equivalent or study minimum of 6 weeks of upper intermediate level ELICOS at approved education providers.
  • Prospective international students seeking enrolment for VET courses at Dolph Business School (DBS) will have to complete a placement test to assess their Language, Literacy and Numeracy (LLN) skills. This allows DBS trainers and assessors to assess student’s capability to pursue the qualifications enrolled, and then support and assist students who may need extra attention at the time of enrolment or throughout their period of study. DBS may also recommend students to enrol into an English course for a required period if needed at any other school that provides English Language Intensive Course for Overseas Learners (ELICOS) programs.

As an International student, you may be awarded a unit of competency based on successful completion of the unit which has been previously awarded either by Dolph Business School or by another Australian Registered Training Organisation subject to assessment by DBS.

Please note. For on-campus international students, where course credit is granted before the issue of a student visa, the course duration will be indicated on the Confirmation of Enrolment. Where credit transfer is granted after the issue of a student visa, a new Confirmation of Enrolment will be issued.

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will have access to Student learning resources, learner instructions and guidelines, Commercial Training Kitchen, access to commercial restaurants for their Work Based Training Program.

Assessments comprise of:

  • Demonstrations
  • Written Questions Answers
  • Case Studies
  • Projects

$16,000** is tuition fees only for the full course. 

However, students who have successfully completed Cert III in Commercial Cookery at DBS will have to pay $4,000 for Cert IV in Commercial Cookery, for which the course duration is 26 weeks. 

Students must pay $200 additionally for materials which include the following:

  • Course Study Resources including printed book for each unit of study

Apart from the above there may be other fees including one-time application fee of $200 which is not refundable. Please contact DBS for more information at: admissions@dolph.edu.au

Local Students

On-campus: Fees are payable within 7 days of receiving an invoice from Dolph Business School. However, fees are payable 14 days prior to start of each term, whether an invoice has been received or not.

International students

On-campus: Fees are payable within 7 days of receiving an invoice from Dolph Business School. However, fees are payable 14 days prior to start of each term, whether an invoice has been received or not.

As per the ESOS Act 2001, DBS can request for up to 50% of your tuition fees upfront for International students. All other fees are payable on due dates as stipulated in the Offer Letter as well as at Orientation date.  

Please ensure you read and understand our Fees and Charges policy prior to enrolling into one of our courses. 

Dolph Business School accepts payment for fees using any of the following methods:

  • Bank transfer
  • Credit Card / Debit card

Download Student Prospectus