Certificate IV in Commercial Cookery National Course Code: SIT40516CRICOS Course Code: 092892G

National Provide Code : 22205 | CRICOS : 03090B

Acumen Education Pty Ltd Trading as Acumen Institute of Further Education | National Provider Code: 22205CRICOS: 03090B | Visit: www.acumen.edu.au | Version: Jan 2020

Certificate IV in Commercial Cookery National Course Code: SIT40516CRICOS Course Code: 092892GDelivery Mode: Face to Face and Work Based TrainingCampuses: Practical 24-26 Elizabeth St Richmond, Vic 101 Glengala Road, Sunshine West, Vic 157 Islington St Collingwood, Vic Theory Level 8 / 55 Swanston Street Melbourne, Vic 5-9 Elizabeth St Richmond, Vic

Qualification DescriptionThis 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:l chefl chef de partie

Entry Requirements

l Must be at least 18 years of age or over at the time of commencement of the course. l Completed Year 12 (Australian) or equivalent. l 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 at approved ELT centre.

l Prospective students seeking for enrolment at acumen education will have to successfully complete a placement test at the required ACSF level of qualification that provides acumen education insight into student’s capability and helps it make a decision on whether the student possess sufficient LLN skills to pursue the qualification they are looking to be enrolled in.

Course Duration Total duration for this qualification is 64 weeks (including 8 Weeks Holidays) on a full time basis for 20 hours per week face to face for 56 weeks. Students need to gain competency in 33 units (26 core units and 7 elective units) to successfully complete this course.

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. In case of direct entry to certificate IV of commercial cookery, student will be required to complete 60 food Service periods of 4 hours each

Please note that Students who have completed SIT30816 Certificate III in Commercial Cookery with 48 service periods of 4 hours 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.

Course Structure

Unit Code Unit Name Core / Elective

SITXFSA001 Use hygienic practices for food safety Core

BSBCMM201 Communicate in the workplace Elective

SITXFSA002 Participate in safe food handling practices Core

BSBWOR203 Work effectively with others Elective

SITXWHS001 Participate in safe work practices Elective

SITXCOM005 Manage conflict Core

BSBSUS401 Implement and monitor environmentally sustainable work practices Core

SITXINV001 Receive and store stock Elective

SITXINV002 Maintain the quality of perishable items Core

SITHCCC020 Work effectively as a cook Core

SITHCCC001 Use food preparation equipment Core

SITHCCC005 Prepare dishes using basic methods of cookery Core

SITHCCC006 Prepare appetisers and salads Core

SITHCCC007 Prepare stocks, sauces and soups Core

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core

SITHCCC012 Prepare poultry dishes Core

SITHCCC014 Prepare meat dishes Core

SITHCCC013 Prepare seafood dishes Core

SITHCCC019 Produce cakes, pastries and breads Core

SITHKOP005 Coordinate cooking operations Core

SITHPAT006 Produce desserts Core

SITHCCC018 Prepare food to meet special dietary requirements Core

SITHKOP002 Plan and cost basic menus Core

SITHKOP004 Develop menus for special dietary requirements Core

SITXHRM001 Coach others in job skills Core

SITXHRM002 Roster staff Elective

SITXWHS002 Identify hazards, assess and control safety risks Elective

SITXCCS007 Enhance the customer service experience Elective

SITXMGT001 Monitor work operations Core

BSBDIV501 Manage diversity in the workplace Core

SITXHRM003 Lead and manage people Core

SITXWHS003 Implement and monitor work health and safety practices Core

SITXFIN003 Manage finances within a budget Core

FeesCourse fee and itemized fee details are available on http://acumen.edu.au/fees-and-charges/Payment plan option is available to students.

Recognition of Prior Learning and Credit TransferLearners with prior learning and work experience can apply for Recognition of Prior Learning (RPL). Learners who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.

Teaching and Assessment MethodsTeaching is conducted in the classroom as well as in training kitchen when required to simulate real work environment. The delivery may include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions.

Assessments comprise of l Demonstrations l Written Questions Answers l Case Studies l Projects

Note – Information, Policies and Procedures, Fees and Charges

Students have access to all of our policies and procedures available on our website http://acumen.edu.au/policies-and-publications/. Students are advised to read these prior to enrolment in addition to the information contained in this brochure.

Please read this Information in Combination with the Pre Enrolment Information Brochure

Level 8, 55 Swanston Street, Melbourne, VIC 3000, Australiawww.acumen.edu.au | Email: admissions@acumen.edu.au

Tel : +613-90446402