SIT40516 - Certificate IV in Commercial Cookerynec.edu.au/wp-content/uploads/2018/09/SIT40516... ·...

151 Wellington Road, East Brisba, QLD 4169 Postal Address: PO BOX 7185, East Brisbane, QLD 4169

P. 07 3164 7070 E: [email protected] RTO No: 31943

F. 07 3164 7070 W: www.nec.edu.au CRICOS No: 03113M

ABN: 40 135 331 494

New England College is a trading name of New England Institute of Technology Pty Ltd

SIT40516 - Certificate IV in Commercial Cookery

CRICOS Course Code- 093432F

DESCRIPTION

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.

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.

COURSE ENTRY REQUIREMENT Students must be a minimum of 18 years of age, or turning 18 years of age before

course commencement.

Students require a completed Year 12 or equivalent; or Non school-leavers are

selected according to eligibility and merit, vocational experience, previous study and

personal competencies.

If one of the following applies, you do not need to provide evidence of an English test

score with your visa application:

o you have completed at least five years’ study in one or more of the following

countries - Australia, UK, USA, Canada, New Zealand, South Africa, or the

Republic of Ireland

o you are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of

Ireland

o in the two years before applying for the student visa, you completed, in

Australia and in the English language, either the Senior Secondary Certificate

of Education or a substantial component of a course leading to a qualification

from the Australian

Qualifications Framework at the Certificate IV or higher level, while you held a

student visa.

Attend Mandatory Practical Placement of 60 complete service periods as part of the qualification




ABN: 40 135 331 494


Where required, the minimum requirement for evidence of English test scores are;

English language test providers Minimum test

score Minimum test score where combined with at least 10

weeks ELICOS

Minimum test score where combined with at least 20 weeks ELICOS

International English Language Testing System

5.5 5 4.5

TOEFL internet based test 46 35 32

Cambridge English: Advanced (Certificate in Advanced English)

162 154 147

Pearson Test of English Academic 42 36 30

Occupational English Test Pass** N/A N/A

**The Occupational English Test includes a mark between A and E. An A or B is considered a pass. The test must have been taken no more than two years before you apply for your student visa.

English exemptions and required evidence are inline with the Australian DoHA and susceptible to ongoing review please see below for further information see;

https://www.homeaffairs.gov.au/trav/visa-1/500-

QUALIFICATION RULES AND UNITS OF COMPETENCY

33 units in Total: 26 core units + 7 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes:

SITXFSA001 Use hygienic practices for food safety is the pre-requisite unit for all units identified with a *

Code Unit Title C/E

BSBDIV501 Manage diversity in the workplace C

BSBSUS401 Implement and monitor environmentally sustainable work practices C

*SITHCCC001 Use food preparation equipment C

*SITHCCC005 Prepare dishes using basic methods of cookery C

*SITHCCC006 Prepare appetisers and salads C

* SITHCCC007 Prepare stocks, sauces and soups C

* SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C

* SITHCCC012 Prepare poultry dishes C

* SITHCCC013 Prepare seafood dishes C

https://www.homeaffairs.gov.au/trav/visa-1/500-




ABN: 40 135 331 494


* SITHCCC014 Prepare meat dishes C

* SITHCCC018 Prepare food to meet special dietary requirements C

* SITHCCC019 Prepare cakes, pastries and breads C

* SITHCCC020 Work effectively as a cook C

SITHKOP002 Plan and cost basic menus C

SITHKOP004 Develop menus for special dietary requirements C

* SITHKOP005 Coordinate cooking operations C

* SITHPAT006 Produce desserts C

SITXCOM005 Manage conflict C

SITXFIN003 Manage finances within a budget C

SITXFSA001 Use hygienic practices for food safety C

SITXFSA002 Participate in safe food handling practices C

SITXHRM001 Coach others in job skills C

SITXHRM003 Lead and manage people C

*SITXINV002 Maintain the quality of perishable items C

SITXMGT001 Monitor work operations C

SITXWHS003 Implement and monitor work health and safety practices C

SITXINV001 Receive and store stock E

SITXINV003 Purchase goods E

SITXINV004 Control stock E

SITHCCC016 Produce pates and terrines E

SITXCCS006 Provide service to customers E

*SITHCCC017 Handle and serve cheese E

*SITHCCC004 Package prepared foodstuffs E

- Other electives can also be selected according to the qualification rule.

LEARNING PERIOD

The anticipated time to complete the course is 73 weeks; however, the completion time will vary depending upon the individual learner, the delivery mode, and whether or not Credit Transfers or Recognition of Prior Learning (RPL) applies.




ABN: 40 135 331 494


Academic Break Students will have a Christmas break of 2 weeks and Easter Break for 1 week during their course.

Timetable Break: The 73 comprise of 59 teaching weeks and 14 weeks holidays. This will be

calculated and communicated as per the student’s intake take at the time of enrolment

PRACTICAL PLACEMENT

As part of this course, there is a minimum of 60 complete service periods that must be completed by the student which should include.

Breakfast Dinner Lunch

Special functions

DELIVERY AND ASSESSMENT

1. Classroom/ Face to Face 2. Workshop sessions 3. Online assessment 4. Workplace 5. Simulation

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

JOB ROLES/ EMPLOYMENT OUTCOMES

Chef Chef de partie.

PATHWAYS

After completing this course, students may work in the industry or take further studies such as SIT50416 - Diploma of Hospitality Management.

RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL) is a process through which a candidate may be granted recognition or partial recognition towards a formal qualification. The recognition occurs through demonstration of skills and knowledge gained through paid or unpaid work and general life experience. Candidates who believe might have gained skills through any of these methods are encouraged to contact our RPL Officers and enquire on the qualification options, admission and assessment process. In most cases the RPL process will cost less than formal training.

CERTIFICATE ISSUE

A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your certificate and or statement of attainment occurs within 30 days of last unit being




ABN: 40 135 331 494


deemed competent, however this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have an outstanding debts not finalised.

FEES AND CHARGES

Tution Fee:- $13000.00

Admission Fee :- $200.00

Material Fee:- $500.00

Students will have to pay seperately for chef’s uniform and tool kit.

Payment Plans Available. For any Further details please refer to our fees and charges brochure

LOCATION

Face-to-face delivery:

The course shall be delivered at Brisbane campus:

151 Wellington Road

East Brisbane, 4169

Brisbane, QLD.

Practical Sessions are delived at the following location:

Shop 1 A, 92 Hyde road Yeronga,4104,QLD,

ENROLMENT Enrol either online or contact our Admissions Officers at following details:-

P: 07 3164 7070

E: [email protected]

W: www.nec.edu.au

Version 1.2 May 2018

mailto:[email protected]

http://www.nec.edu.au/

SIT40516 - Certificate IV in Commercial Cookerynec.edu.au/wp-content/uploads/2018/09/SIT40516... ·...

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