* Including Administration Fee (Non-refundable), Access Card Fee (Refundable), Knife Kit Fee, Uniform Fee, Material Fee, Book Fee
Year 11 or equivalent certificate of senior secondary education.
Recommended English Level: IELTS 5.5 or equivalent (If the level of English is insufficient, a suitable course can be organised.)
Age Requirements: Minimum 18 years of age
Our Commercial Cookery courses have been developed according to the requirements of the Tourism, Travel and Hospitality Training Package (SIT), in consultation with our industry partners and have been approved for delivery by the Australian Skills Quality Authority (ASQA). They are nationally recognised qualifications within the Australian Qualifications Framework (AQF)
STUDY PATH
Training is delivered in stages which correspond to AQF Levels III and IV. The preferred pathway for a qualification is for students to complete the requirements of the previous level qualification before progressing to the next level. We aim to equip our graduates with the necessary skills and knowledge to enable them to successfully satisfy the demands of the industry
COURSE DELIVERY & ASSESSMENT METHODS
Delivery and assessment strategies are selected to reflect the nature of the elements and performance criteria of the competency together with the needs and learning style of participants. Qualifications are delivered over a minimum of 20 hours per week. Assessment methodology may include but is not limited to: observation, project/ report, case study, role play, exercises, activities; and written/oral tasks including multiple choice questions and short answers, essays, work based training portfolio/ journal and presentations.
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Certificate IV in Commercial Cookery (SIT40516)
Monitor work operations
Implement and monitor work health and safety practices
Manage finances within a budget
Manage diversity in the workplace
Manage conflict
Lead and manage people
Implement and monitor environmentally sustainable work practices
Coordinate cooking operations (Work Based Training Unit of Competence)
Develop and implement a food safety program
Control stock
Develop and manage quality customer service practices
Enhance customer experiences
Prepare and monitor budgets
OSHC: 530 ($) AUD per year
