Stanley College
Stanley College

SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code 094891D

Apply now Enquire Now This course available for International & Local students

Suggested Pathway for this course

Course overview

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control and budgeting.

Course Summary

  • Duration: 26 weeks including 6 weeks of holidays (Advanced Standing Pathway)

  • Students: International & Local

  • (Advanced Standing Pathway)
    Tuition Fee: $5,200
    Material Fee: $300

  • Funding: Government Funding Available (Local Students)

  • CRICOS Code: 094891D

  • Intakes:
    2022: 3 Jan, 14 March, 23 May, 1 Aug, 10 Oct

About Course

Course Duration

For International Students and Local Students

Option 1: 26 Weeks (Advanced Standing Pathway)

For students who have complete the SIT30816 Certificate III in Commercial Cookery. The course is delivered over 26 weeks (including 6 weeks of holidays). No Work Based Training applies to this course. Classes are rostered for 2½ days per week.

For Local Students
Option 2: 78 Weeks (Direct Entry Pathway)
This course includes Work Based Training of 10 weeks @ 20 hours per week (total=200 hours).
Classes are rostered for 2½ days per week.
This course includes 18 weeks of holidays.

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

Study Modes

The delivery methods for this course include:

  • Face-to-face Classroom-Based Learning
  • Practical Training and Assessment in Stanley College’s The Culinary Workshop.
  • Work-Based Training
  • Distance Learning and Assessment

Course Content

Students must successfully complete the following units:

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • 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
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC015 Prepare and serve food for buffets
  • BSBSUS211 Participate in sustainable work practices
  • BSBTWK201 Work effectively with others
  • SITHKOP004 Develop menus for special dietary requirements*
  • SITXFIN003 Manage finances within a budget*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXMGT001 Monitor work operations*
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • SITXCOM005 Manage conflict*
  • SITXHRM004 Recruit select and induct staff*
  • SITXCCS006 Provide service to customers
  • SITXINV001 Receive and store stock
  • HLTAID003 Provide First Aid

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.

Course Entry Requirements

Academic

  • Completion of Australian Year 11 or equivalent

English Proficiency
Intermediate Level of English
OR
IELTS Test Score of 5.0
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 58
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 490
  • TOEIC 500

Course Prerequisite Requirements

For International Students and Local Students

Option 1: 26 Weeks (Advanced Standing Pathway)
Completion of SIT30816 Certificate III in Commercial Cookery

For Local Students

Option 2: 78 Weeks (Direct Entry Pathway)
No prerequisite entry requirements exist for this course.

Work Based Training

During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready> at graduation. Stanley College has entered into Work Based Training agreements with a number of employers.

All Work Based Training is organised by Stanley College’s Employment Liaison Team in consultation with students. Before commencement of Work-Based Training, students are also required to provide:

• Evidence of COVID-19 Vaccination^#

ˆRequired to complete the work-based training component of the course
#Fully Vaccinated = You have received at least two doses of a COVID-19 Vaccination AND a mandatory third dose when it is due (currently 3 months after 2nd dose)

> completing a course at Stanley College, does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for more information.

Cost

For International Students and Local Students
Option 1: 26 Weeks (Advanced Standing Pathway)
Tuition Fee: $5,200
Materials Fee: $300*

For Local Students
Option 2: 78 Weeks (Direct Entry Pathway)
Tuition Fee: $16,100
Materials Fee: $1,400(toolkit/uniform)*
Easy payment plans available.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.

Please familiarise yourself with the applicable Stanley College Refund and Cancellation Policy:

Funding is available for Local Students ONLY under the Jobs and Skills WA Program:

(Option 2: Direct Entry Pathway available ONLY)
Concession Course Fee^: $587.52
Non-Concession Course Fee^: $1,982.88
For more information on Funded Courses including Entry Requirements, click here

^Student Tuition Fees – The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as Student service and resource fees. Prices quoted are calculated at the concession rate unless otherwise specified. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2022.

Intake Dates

2022

  • 3 Jan
  • 14 March
  • 23 May
  • 1 Aug
  • 10 Oct

Career Opportunities

This qualification suits students seeking a career in the following job roles:

  • Chef
  • Chef de partie

Recognition of Prior Learning

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Government Funding

For Local Students
Local Students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner
Education Supplement. For enquiries, please contact Centrelink on 132 490.

Other Expenses

For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here

Further Studies

On completion of the SIT40516 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) course at Stanley College or other CRICOS registered training organisations.

Enquire Now

Are you still not sure about which course to go for? Then help is here. Our dedicated admission officers can help assist you with all your queries. Just fill in the form below and we will be in touch with you as soon as possible.

Stanley College acknowledges that its campuses are situated on Noongar land. We pay respect to the Wadjuk people, their Elders, past, present and emerging, who remain the spiritual and cultural custodians of the land.