Certificate IV in Commercial Cookery

 
Qualification:
Certificate IV   NRT
Course no:
SIT40516-01V01
National code:
SIT40516
Start date:
Mon 5 Feb 2018
Tue 6 Feb 2018
 –   Loftus
 –   Ultimo
  • Expand all
  • Commercial Cookery course details

    Course description and aims

    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.

    Possible job titles include:
    chef
    chef de partie.

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

    Course outcomes and careers

    Entry requirements

    There are no entry requirements for this qualification.

    Enrol at any location

    Loftus
    Ultimo
    Part Time Day
    Course type:
    Apprenticeship
    Course start:
    Tue 6 Feb 2018
    Course duration:
    3 Years
    Financial Assistance:
    Smart & Skilled
    Attendance:
    7.5 Hours per week
    Course Fee:
    $2000
    Code:
    SIT40516-01V01-18SUT-001
    View details
    About offering:

    INFORMATION SESSION

    Attend this information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.

    Wednesday 6th December 2017 OR Wednesday 24th January 2018 from 11.00 a.m to 1:00 p.m OR 5:00 p.m to 7:00 p.m at Sutherland College, Loftus Campus, Rawson Avenue, Building A, Level 1, Embark Restaurant.

    Indicative timetable:

    You will need to attend approximately 7.5 hours of class a week for the first 2 years. In your last semester your attendance hours can be negotiated. Your weekly timetable may look like: Tuesday 8:00am-3:30pm

    How to enrol or apply:

    Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies. You and your employer should contact an Apprenticeship Network Provider (APN) and tell them you're interested in studying at Sydney TAFE. The APN will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the APN to complete a Training Plan Proposal. Once you have both these documents, the APN will lodge them with State Training Services, who will provide further advice about next steps.

    Find out more: http:// http://www.training.nsw.gov.au/individuals/apprenticeships_traineeships/getting_started/index.html

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion (capped at $2,000) of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Subjects

    NumberSubject nameNominal hours
    SITXHRM001Coach others in job skills20
    SITXINV004Control stock25
    SITHKOP005Coordinate cooking operations30
    SITXFSA004Develop and implement a food safety program50
    SITHKOP004Develop menus for special dietary requirements40
    BSBSUS401Implement and monitor environmentally sustainable work practices40
    SITXWHS003Implement and monitor work health and safety practices30
    SITXFIN002Interpret financial information60
    SITXHRM003Lead and manage people60
    SITXINV002Maintain the quality of perishable items10
    SITXCOM005Manage conflict20
    BSBDIV501Manage diversity in the workplace60
    SITXFIN003Manage finances within a budget30
    SITXMGT001Monitor work operations20
    SITXFSA002Participate in safe food handling practices40
    SITHKOP002Plan and cost basic menus30
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITXHRM002Roster staff30
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80
    Course start:
    Tue 6 Feb 2018
    Course duration:
    3 Years
    Financial Assistance:
    Smart & Skilled
    Attendance:
    7.5 Hours per week
    Smart and Skilled Second Qual:
    $2750
    Smart and Skilled First Qual:
    $2360
    Course Fee:
    $14940
    Code:
    SIT40516-01V01-18SUT-002
    View details
    About offering:

    INFORMATION SESSION

    Attend this information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.

    Wednesday 06th December 2017 OR Wednesday 24th January 2018 from 11.00 a.m to 1:00 p.m OR 5:00 p.m to 7:00 p.m at Sutherland College, Loftus Campus, Rawson Avenue, Building A, Level 1, Embark Restaurant.

    Indicative timetable:

    You will need to attend approximately 7.5 hours of class a week for the first 2 years. In your last semester your attendance hours can be negotiated. Your weekly timetable may look like: Tuesday 8:00am-3:30pm

    How to enrol or apply:

    To apply for this course you must meet the Smart and Skilled eligibility criteria: http://www.sydneytafe.edu.au/courses/smart-skilled

    GET YOUR UNIQUE STUDENT IDENTIFIER (USI)

    Before you enrol you must have a Unique Student Identifier (USI). Visit http://www.usi.gov.au/students/create-your-usi to request a USI. Remember to add Sydney TAFE to your account via the Manage Permissions page (code: 90003, name: TAFE NSW - Sydney Institute).

    Find out more about applying and enrolling: http://www.sydneytafe.edu.au/courses/applying-and-enrolling

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Subjects

    NumberSubject nameNominal hours
    SITXHRM001Coach others in job skills20
    SITXINV004Control stock25
    SITHKOP005Coordinate cooking operations30
    SITXFSA004Develop and implement a food safety program50
    SITHKOP004Develop menus for special dietary requirements40
    BSBSUS401Implement and monitor environmentally sustainable work practices40
    SITXWHS003Implement and monitor work health and safety practices30
    SITXFIN002Interpret financial information60
    SITXHRM003Lead and manage people60
    SITXINV002Maintain the quality of perishable items10
    SITXCOM005Manage conflict20
    BSBDIV501Manage diversity in the workplace60
    SITXFIN003Manage finances within a budget30
    SITXMGT001Monitor work operations20
    SITXFSA002Participate in safe food handling practices40
    SITHKOP002Plan and cost basic menus30
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITXHRM002Roster staff30
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80
    Full Time
    Part Time Evening
    Course start:
    Mon 5 Feb 2018
    Course duration:
    1 Year
    Financial Assistance:
    Smart & Skilled
    Attendance:
    13 Hours per week
    Smart and Skilled Second Qual:
    $2750
    Smart and Skilled First Qual:
    $2360
    Course Fee:
    $14940
    Code:
    SIT40516-01V01-18ULT-001
    View details
    About offering:

    INFORMATION SESSION

    Attend the following information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.

    Wednesday 6 December 2017 from 11.00am to 1.00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building E Room E4.29
    OR
    Wednesday 24 January 2018 from 11.00am to 1:00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building C (The Muse).

    Indicative timetable:

    You will need to attend approximately 13 hours of class a week over 2 days. An additional day for theory units on a Monday. An indication of how your weekly timetable may look is: Monday 12:00pm to 8:00pm and Wednesday 2:30pm to 8:00pm

    How to enrol or apply:

    To apply for this course you must meet the Smart and Skilled eligibility criteria: http://www.sydneytafe.edu.au/courses/smart-skilled

    GET YOUR UNIQUE STUDENT IDENTIFIER (USI)

    Before you enrol you must have a Unique Student Identifier (USI). Visit http://www.usi.gov.au/students/create-your-usi to request a USI. Remember to add Sydney TAFE to your account via the Manage Permissions page (code: 90003, name: TAFE NSW - Sydney Institute).

    Find out more about applying and enrolling: http://www.sydneytafe.edu.au/courses/applying-and-enrolling

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Subjects

    NumberSubject nameNominal hours
    SITXHRM001Coach others in job skills20
    SITXINV004Control stock25
    SITHKOP005Coordinate cooking operations30
    SITXFSA004Develop and implement a food safety program50
    SITHKOP004Develop menus for special dietary requirements40
    BSBSUS401Implement and monitor environmentally sustainable work practices40
    SITXWHS003Implement and monitor work health and safety practices30
    SITXFIN002Interpret financial information60
    SITXHRM003Lead and manage people60
    SITXINV002Maintain the quality of perishable items10
    SITXCOM005Manage conflict20
    BSBDIV501Manage diversity in the workplace60
    SITXFIN003Manage finances within a budget30
    SITXMGT001Monitor work operations20
    SITXFSA002Participate in safe food handling practices40
    SITHKOP002Plan and cost basic menus30
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITXHRM002Roster staff30
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80
    Course start:
    Tue 6 Feb 2018
    Course duration:
    2 Years
    Financial Assistance:
    Smart & Skilled
    Attendance:
    7.5 Hours per week
    Smart and Skilled Second Qual:
    $2750
    Smart and Skilled First Qual:
    $2360
    Course Fee:
    $14940
    Code:
    SIT40516-01V01-18ULT-006
    View details
    About offering:

    INFORMATION SESSION

    Attend the following information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.

    Wednesday 6 December 2017 from 11.00am to 1.00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building E Room E4.29
    OR
    Wednesday 24 January 2018 from 11.00am to 1:00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building C (The Muse).

    Indicative timetable:

    You will need to attend approximately 7.5 hours of class a week over 1 day per week. An indication of how your weekly timetable may look is: Tuesday, 12:30pm to 8:00pm.

    How to enrol or apply:

    To apply for this course you must meet the Smart and Skilled eligibility criteria: http://www.sydneytafe.edu.au/courses/smart-skilled

    GET YOUR UNIQUE STUDENT IDENTIFIER (USI)

    Before you enrol you must have a Unique Student Identifier (USI). Visit http://www.usi.gov.au/students/create-your-usi to request a USI. Remember to add Sydney TAFE to your account via the Manage Permissions page (code: 90003, name: TAFE NSW - Sydney Institute).

    Find out more about applying and enrolling: http://www.sydneytafe.edu.au/courses/applying-and-enrolling

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Subjects

    NumberSubject nameNominal hours
    SITXHRM001Coach others in job skills20
    SITXINV004Control stock25
    SITHKOP005Coordinate cooking operations30
    SITXFSA004Develop and implement a food safety program50
    SITHKOP004Develop menus for special dietary requirements40
    BSBSUS401Implement and monitor environmentally sustainable work practices40
    SITXWHS003Implement and monitor work health and safety practices30
    SITXFIN002Interpret financial information60
    SITXHRM003Lead and manage people60
    SITXINV002Maintain the quality of perishable items10
    SITXCOM005Manage conflict20
    BSBDIV501Manage diversity in the workplace60
    SITXFIN003Manage finances within a budget30
    SITXMGT001Monitor work operations20
    SITXFSA002Participate in safe food handling practices40
    SITHKOP002Plan and cost basic menus30
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITXHRM002Roster staff30
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80

     

     

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