Qualification: SIT40521 Certificate IV in Commercial Cookery

Qualification CRICOS Code: 109535H

Qualification Status: Current

AQF Level: 4

Entry Requirement:

• Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.

• Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Newton College is able to provide.

• Have successfully completed Australian year 12 or equivalent.

• Are at least at age of 18 on the date of course commencement.

• Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Newton College to identify student’s needs for additional support during their study with Newton College

Total Units: 33

Total Core Units: 26

Total Electives Units: 7

Mode of Delivery: Blended 20 hours per week of delivery and assessment. In addition, students are allocated 5 hours of unsupervised self-study each week.

Work placement: 240 hours.

Total Course Duration: 78 Weeks (66 weeks of study and 12 weeks of term break)

Location of course:

• Level 10, 190 Queen Street, Melbourne VIC 3000
• Level 10, 108 Lonsdale Street, Melbourne VIC 3000
• 98 Cleveland Street, Greenslopes QLD 4120 Australia

Kitchen Location:

• 11 – 17 Jeffcott Street, West Melbourne VIC 3003 Australia
• Shop 10, 455 Brunswick Street, Fortitude Valley QLD 4006 Australia
• Level 3, 201 Fitzroy Street, St. Kilda VIC 3182 Australia
• Unit 3, 63 Secam Street, Mansfield QLD 4122 Australia

Total Terms: 6 Terms of 11 weeks each

Total Course Fee: AUD$20,000

Tuition Fee: AUD$18,000

Application Fee: AUD$250

Material Fee: AUD$1750

Possible Employer Pathways: Cook, Professional Chef, Chef de Partie, etc.

Course Description:

This qualification reflects the role of chefs and 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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Work Placement:

To satisfy the qualification requirements, for the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 60 complete service periods (shifts) of 4 hours each or 30 complete service periods (shifts) of 8 hours each in a hospitality workplace undertaking work tasks relevant to the unit content. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 240 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.

Newton College will aim to arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.

Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace. Students will commence work placements and complete the required shifts only upon successful completion of kitchen-based units which are delivered and assessed in classroom and Kitchen facility. Students may be required to undertake additional load to complete their service periods. Newton College will provide students with Work placement roles and responsibilities prior to the commencement of their work placement so they are aware of the expected roles and responsibilities during work placement.

It must be hereby noted that student would be required to undertake work placements at multiple workplaces to incorporate all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types using a range of cooking methods and team coordination skills. The service periods must be distributed such to cover breakfast, lunch and dinner. Students may require taking an additional load during their last term to complete their work placement. Work placement may run parallel to their scheduled classes.

Course Structure:

A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification. We have selected the following units:

Core	SITHCCC023*	Use food preparation equipment
Core	SITHCCC027*	Prepare dishes using basic methods of cookery
Core	SITHCCC028*	Prepare appetisers and salads
Core	SITHCCC029*	Prepare stocks, sauces and soups
Core	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
Core	SITHCCC031*	Prepare vegetarian and vegan dishes
Core	SITHCCC035*	Prepare poultry dishes
Core	SITHCCC036*	Prepare meat dishes
Core	SITHCCC037*	Prepare seafood dishes
Core	SITHCCC041*	Produce cakes, pastries and breads
Core	SITHCCC042*	Prepare food to meet special dietary requirements
Core	SITHCCC043*	Work effectively as a cook
Core	SITHKOP010	Plan and cost recipes
Core	SITHKOP012*	Develop recipes for special dietary requirements
Core	SITHKOP013*	Plan cooking operations
Core	SITHKOP015*	Design and cost menus
Core	SITHPAT016*	Produce desserts
Core	SITXCOM010	Manage conflict
Core	SITXFIN009	Manage finances within a budget
Core	SITXFSA005	Use hygienic practices for food safety
Core	SITXFSA006	Participate in safe food handling practices
Core	SITXFSA008*	Develop and implement a food safety program
Core	SITXHRM008	Roster staff
Core	SITXHRM009	Lead and manage people
Core	SITXINV006*	Receive, store and maintain stock
Core	SITXMGT004	Monitor work operations
Core	SITXWHS007	Implement and monitor work health and safety practices
Elective	SITXCCS015	Enhance customer service experiences
Elective	SITXWHS006	Identify hazards, assess and control safety risks
Elective	SITXCCS014	Provide service to customers
Elective	SITHCCC040*	Prepare and serve cheese
Elective	SITHCCC038*	Produce and serve food for buffets
Elective	SITHKOP011*	Plan and implement service of buffets

*Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Newton College’s Certificate IV in Kitchen Management Course (SIT40521) is made available to the students via face-to-face sessions held in fully equipped, contemporary classes. The training is a blend of theory and practical examinations, both conducted within the college premises. Each student who has enrolled for the course is expected to pass all the 33 units to conclude the training program.

Note:

1. For international student course fee details, please refer to the Vocational courses tuition fees .

2. For domestic student course fee details, please contact Newton College.

3. Newton College does not guarantee that:

i) a learner/student will successfully complete a training product on its scope of registration; or

ii) a training product can be completed in a manner which does not meet the requirements of Clause 1.1 and 1.2 of Standards of Registered Training Organisation 2015; or

iii) a learner/student will obtain a particular employment outcome where this is outside the control of the Newton College