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The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.
International Students
Academic Requirements:
English Requirements:
It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:
If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.
Australian Permanent Residents
English Requirement:
| Course Code | Unit Title |
|---|---|
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| BSBWOR203 | Work effectively with others |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITXWHS003 | Implement and monitor work health and safety practices |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| BSBCMM201 | Communicate in the workplace |
| SITXCOM005 | Manage conflict |
| SITXHRM002 | Roster staff |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCCS007 | Enhance customer service experiences |
| SITXFIN003 | Manage finances within a budget |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXFIN004 | Prepare and monitor budgets |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHPAT006 | Produce desserts |
| SITHCCC020 | Work effectively as a cook |
| SITHKOP005 | Coordinate Cooking operations |
78 weeks Three (3) Semesters = 26 weeks each Consisting of:
After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:
This course includes 360 hours of work-based training which will be completed over a period of 10 weeks. During work-based training, students will be able to practice their skills and knowledge in workplace setting. This will assist students to be job-ready after successfully completing the Certificate IV in Commercial Cookery
The Assessment Process is based on the principles of competency-based training. The performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competency will be through a combination of classroom based and work placement tasks. Classroom based assessments include but are not limited to:
Students are advised well in advance of the assessment activities and a student may put forward for consideration, any special needs they may have. The assessment criterion is documented in all units and workbooks. Dates of the assessments are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessments and examinations. Continuous assessments may be based on competencies and marks or a combination of both.
Payment Options
If you wish to accept the offer, you need to sign the Acceptance of Offer form together with the minimum payment of fees. You can use the following payment methods:
We accept credit card payments (Visa or MasterCard only) and a 1% surcharge will be added to the total amount. You can download our Credit Card Authorisation form HERE
Bank draft or money order payable to “Skills Australia Institute” and send to SAI’s Perth campus (all bank drafts must be in $AUD Australian dollars to an Australian bank)
Electronic Bank transfer (Telegraphic Transfer) from an overseas bank account
Bank Account Details:
| Name of Bank: | Commonwealth Bank |
| Branch Address: | 413 Albany Highway Victoria Park WA 6100 Australia |
| Account Name: | Excellent Accounts Pty Ltd ( Skills Australia Institute ) |
| BSB: | 066128 |
| Account Number: | 10626125 |
| SWIFT Code for International Transfer: | CTBAAU2S (For International Transfer Only) |
Note:
All fees must be paid in Australian dollars. Please put your full name or invoice number as reference. An official receipt will be sent to you once your payment is verified. To confirm your payment, please email a copy of the bank transfer receipt to info@skillsaustralia.edu.au
Successful completion of the SIT40516 Certificate IV in Commercial Cookery will lay a foundation for successful students to progress into SIT50416 Diploma of Hospitality Management
The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.
International Students
Academic Requirements:
English Requirements:
It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:
If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.
Australian Permanent Residents
English Requirement:
| Course Code | Unit Title |
|---|---|
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| BSBWOR203 | Work effectively with others |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITXWHS003 | Implement and monitor work health and safety practices |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| BSBCMM201 | Communicate in the workplace |
| SITXCOM005 | Manage conflict |
| SITXHRM002 | Roster staff |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCCS007 | Enhance customer service experiences |
| SITXFIN003 | Manage finances within a budget |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXFIN004 | Prepare and monitor budgets |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHPAT006 | Produce desserts |
| SITHCCC020 | Work effectively as a cook |
| SITHKOP005 | Coordinate Cooking operations |
78 weeks Three (3) Semesters = 26 weeks each Consisting of:
After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:
This course includes 360 hours of work-based training which will be completed over a period of 10 weeks. During work-based training, students will be able to practice their skills and knowledge in workplace setting. This will assist students to be job-ready after successfully completing the Certificate IV in Commercial Cookery
The Assessment Process is based on the principles of competency-based training. The performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competency will be through a combination of classroom based and work placement tasks. Classroom based assessments include but are not limited to:
Students are advised well in advance of the assessment activities and a student may put forward for consideration, any special needs they may have. The assessment criterion is documented in all units and workbooks. Dates of the assessments are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessments and examinations. Continuous assessments may be based on competencies and marks or a combination of both.
Payment Options
If you wish to accept the offer, you need to sign the Acceptance of Offer form together with the minimum payment of fees. You can use the following payment methods:
We accept credit card payments (Visa or MasterCard only) and a 1% surcharge will be added to the total amount. You can download our Credit Card Authorisation form HERE
Bank draft or money order payable to “Skills Australia Institute” and send to SAI’s Perth campus (all bank drafts must be in $AUD Australian dollars to an Australian bank)
Electronic Bank transfer (Telegraphic Transfer) from an overseas bank account
Bank Account Details:
| Name of Bank: | Commonwealth Bank |
| Branch Address: | 413 Albany Highway Victoria Park WA 6100 Australia |
| Account Name: | Excellent Accounts Pty Ltd ( Skills Australia Institute ) |
| BSB: | 066128 |
| Account Number: | 10626125 |
| SWIFT Code for International Transfer: | CTBAAU2S (For International Transfer Only) |
Note:
All fees must be paid in Australian dollars. Please put your full name or invoice number as reference. An official receipt will be sent to you once your payment is verified. To confirm your payment, please email a copy of the bank transfer receipt to info@skillsaustralia.edu.au
Successful completion of the SIT40516 Certificate IV in Commercial Cookery will lay a foundation for successful students to progress into SIT50416 Diploma of Hospitality Management
I have Completed Certificate iii in early childhood education and care at Australia Skills Institute.After certification, I got better opportunities in career. Education system of the institution is highly disciplined and trainers...
Skills Australia Institute is one of the best institute to study business management courses in Perth. I am currently studying here and the teachers are very helpful and friendly, they help us out every time we need help with our projects and assignments...
I am studying here and I am not a bot, The school is cool, flexible schedules where you can change if your working, friendly staff and people, my Teacher is Mr.Magodi is the best, he can work excellently with diversity and approachable.
