National Course Code: SIT40516 || CRICOS Course Code: 0100014
78 weeks full time study including work placement and term breaks
Level 9, 120 Spencer Street, Melbourne VIC 3000.
The training kitchen location is at Kitchen 4, 79 Sunshine Road, West Footscray VIC 3012.
Written tests, projects, work placement record books and observations.
Note: There is compulsory job practice and partial assessment for the following units:
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations (Placement will be provided by the college)
Work Placement Hours:
This course is currently being offered for $19000*
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If you are an experienced industry professional, have the stamina and enjoy the fast pace of working in a kitchen, then this course is suitable for you. This course is designed to equip you to manage your own professional kitchen. This qualification can inspire and help you to move forward in your career.
You will learn preparing, cooking and presenting dishes within your speciality. Managing and training staff, helping and planning to develop new dishes and menus. Ensuring high standards of food hygiene and health and safety rules and regulations.
- Minimum 18 years of age
- Completion of year 11 or equivalent
- English level of at least IELTS 5.5 or equivalent.
- Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course.
To Be Awarded This Qualification, Competency Must Be Achieved With Total Of Thirty-Three (33) Units, Consisting Of 26 Core Units And 7 Elective Units
There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.
- Unit Code
- Unit Title
- CORE UNITS
- Manage diversity in the workplace
- Implement and monitor environmentally sustainable work practices
- Use food preparation equipment*
- Prepare dishes using basic methods of cookery*
- Prepare appetisers 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*
- Manage conflict
- Manage finances within a budget
- Use hygienic practices for food safety
- Unit Code
- Unit Title
- CORE UNITS
- Participate in safe food handling practices
- Coach others in job skills
- Lead and manage people
- Maintain the quality of perishable items*
- Monitor work operations
- Implement and monitor work health and safety practices
- Unit Code
- Unit Title
- ELECTIVE UNITS
- Produce and serve food for buffets*
- Prepare and present sandwiches*
- Receive and store stock
- Work effectively with others
- Participate in safe work practices
- Roster staff
- Provide first aid
*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety
^ will be assessed including during work placement
Training Product status: Superseded
Training Product Release Date: 8 April 2022
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management .
- Classroom based face-to-face training
- Practical training in commercial training kitchen
- Work placement training (240 hours of compulsory work placement)
Note: Students are expected to conduct out-of-class self-learning and assessment activities whose total number of hours may vary among students.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
- Chef de partie
- Tuition Fee = $19,000
- Material & Service Fee = $1,000
- Knife Kits Fee = $300
- Uniform Fee = $200
Melbourne City College Australia has approved articulation arrangements with Southern Cross University, recognising the learning complete within these courses/qualifications for entry into the first or second year of a related Southern Cross course, with maximum credit:
|Melbourne City College Australia Course||Southern Cross Course||Credit|
|SIT40516 Certificate IV in Commercial Cookery||3007130 Bachelor of Business in Convention and Event Management (CRICOS Code (SCU GC/Lis/CH availabilities): 082689E)||4 units, of a total of 24 (16% of the course)|
|3004145 Bachelor of Business in Hotel Management (CRICOS Code (The Hotel School Sydney): 086102E)||4 units, of a total of 24 (16% of the course)|
|3007314 Bachelor of Business in Tourism and Hospitality Management (CRICOS Code (SCU GC/Lis/CH availabilities): 085172K)||4 units, of a total of 24 (16% of the course)|
|3007244 Bachelor of Psychological Science (CRICOS Code (SCU GC/Lis/CH availabilities): 071464B)||4 units, of a total of 24 (16% of the course)|
|SIT50416 Diploma of Hospitality Management||3004145 Bachelor of Business in Hotel Management (CRICOS Code (The Hotel School Sydney): 086102E)||8 units, of a total of 24 (33% of the course)|
|3007314 Bachelor of Business in Tourism and Hospitality Management (CRICOS Code (SCU GC/Lis/CH availabilities): 085172K)||8 units, of a total of 24 (33% of the course)|
|2206351 Associate Degree in Law (Paralegal Studies) (CRICOS Code (SCU GC/Lis/CH availabilities): 016182B)||2 units, of a total of 16 (12% of the course)|
|3007099 Bachelor of Arts (CRICOS Code (SCU GC/Lis/CH availabilities): 016183A)||8 units, of a total of 24 (33% of the course)|
|3007084 Bachelor of Digital Media and Communications (CRICOS Code (SCU GC/Lis/CH availabilities): 091527D)||8 units, of a total of 24 (33% of the course)|
|3006110 Bachelor of Legal and Justice Studies (CRICOS Code (SCU GC/Lis/CH availabilities): 022342G)||2 units, of a total of 24 (8% of the course)|
|Psychological Science (CRICOS Code (SCU GC/Lis/CH availabilities): 071464B)||8 units, of a total of 24 (33% of the course)|