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.
COURSE DESCRIPTION
Course Fees
$500 (non-refundable, excluded from total fees)
CRICOS CODE: 109521C
Course Duration
Delivery will occur over an 78 Weeks period of full time study.
Where students successfully apply for credit and/or RPL the course duration will be shorten accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SPIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SPIC. A satisfactory outcome of PTR with authorised SPIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SPIC review applicants existing knowledge, skills, experience and qualifications. SPIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SPIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
Meet all Student Visa requirements, including:
- Year 12 academic education (or equivalent)
* Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here:
Click hereLLN Requirements
The qualification has been analysed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Commercial Cookery ACSF Profile.
Students entering this qualification will have their LLN skills compared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enrol.
See the SPIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
Practical activities.
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English speaking country.
If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result.
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
chef
chef de partie.
Course Delivery
Face to face at our Gold Coast Campus – 20 hours per week of classroom based training sessions
8 hours of self study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.
Training product status: Superseded as of 18th October 2020. Students will be transitioned to the equivalent new qualification as soon as practicable prior to 18th April 2022 and students will be advised of the impacts in writing.
Units
Prerequisite Units
SITXFSA005
Use hygienic practices for food safety
SITHCCC027
Source and present information
Core Units
SITHCCC023*
Use food preparation equipment
SITHCCC027*
Prepare dishes using basic methods of cookery
SITHCCC028*
Prepare appetisers and salads
SITHCCC029*
Prepare stocks, sauces and soups
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*
Prepare vegetarian and vegan dishes
SITHCCC035*
Prepare poultry dishes
SITHCCC036*
Prepare meat dishes
SITHCCC037*
Prepare seafood dishes
SITHCCC041*
Produce cakes, pastries and breads
SITHCCC042*
Prepare food to meet special dietary requirements
SITHCCC043*
Work effectively as a cook
SITHKOP010
Plan and cost recipes
SITHKOP012*
Develop recipes for special dietary requirements
SITHKOP013*
Plan cooking operations
SITHKOP015*
Design and cost menus
SITHPAT016*
Produce desserts
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXFSA008*
Develop and implement a food safety program
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXINV006*
Receive, store and maintain stock
SITXMGT004
Monitor work operations
SITXWHS007
Implement and monitor work health and safety practices
Elective Units
SITHIND006
Source and use information on the hospitality industry
SITHCCC026*
Package prepared foodstuffs
SITHCCC038*
Produce and serve food for buffets
SITHCCC040*
Prepare and serve cheese
SITXCCS014
Provide service to customers
SITXINV008
Control stock