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SIT40516 Certificate IV in Commercial Cookery~ - International

CRICOS code: 094655E
Navigate to local students course.

Next intake February 2023
LocationsGeelong City Campus
DurationFull-time: 6 months

Course description

Are you an experienced industry professional looking for more than a standard cook’s qualification, or perhaps dreaming of managing your own professional kitchen? This course will equip you with the skills for both!

You will learn all facets of organising a professional kitchen including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources. Whilst accessing our million-dollar facilities you will then have the opportunity to put into practice the skills learnt to run a series of actual live events both on campus and externally.
You will take part in local foraging excursions, meet with primary producers, local business owners and learn from our highly skilled industry professionals.

State of the art facilities

With access to state-of-the-art training kitchens, exquisite bakery& patisserie spaces, barista school, culinary demonstration academy & training restaurant you will be exposed to not only the latest of equipment, but specific techniques and local ingredients equating to a total immersion into a high-quality culinary culture taught by highly skilled Industry professionals.

Apprentices

As an apprentice working in the industry, we can vary this course to incorporate components of your workplace experience. However you will still need to attend scheduled class time to complete this qualification.

Wondering if this industry will suit you?

We have created a very short course quiz to help you gain a little more understanding of what is required and whether you might enjoy a role in this industry. Take the quiz here.

How often do I attend?

  • Full time 3 - 4 days per week
  • This course is designed to simulate conditions in a restaurant environment and you may be required to attend classes between 8.00am and 10.00pm | Monday to Friday

~ This course is in transition.

The course code, title, units and content may change in future. Further information will be provided on The Gordon website, upon enrolment and/or during the course of your training.

Possible career outcomes

  • Head chef
  • Catering manager
  • Chef de Partie
  • Sous chef

Applications & attendance

How to apply

  1. View how to apply to find out what documents you will need to complete your application.
  2. Submit your application through your education agent using the forms below or apply online by selecting an intake from the application and attendance table below.

If you need help, contact the International team.

Submission of an application does not guarantee a place in the course.

IntakeApplicationsAttendanceClassesDuration 
2023 February
Geelong City Campus 
Open: 1 Jul 2021
Close: 1 Feb 2023 
Class DayStart: 7 Feb 2023
Tue,Wed,Thur 8am to 5pm
 
Full-time: 6 months    
2023 July
Geelong City Campus 
Open: 1 Jul 2021
Close: 1 Jul 2023 
Class DayStart: 10 Jul 2023
Tue,Wed,Thur 8am to 5pm
 
Full-time: 6 months    
2024 February
Geelong City Campus 
Open: 25 May 2022
Close: 1 Feb 2024 
Class DayTue,Wed,Thur 8am to 5pm
 
Full-time: 6 months  Apply  
2024 July
Geelong City Campus 
Open: 25 May 2022
Close: 1 Jul 2024 
Class DayTue,Wed,Thur 8am to 5pm
 
Full-time: 6 months  Apply  

 

Note: Students are required to undertake some self-paced learning and assessment activities outside of class time.

Please refer to our key dates and orientation webpage here.

We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.

  • Applicants must be 17 years and over at the time of course commencement
  • Applicants are expected to have literacy and numeracy skills at Year 11 or Australian Core Skills Framework Level 3
  • Must hold Cert III Commercial Cookery or Patisserie or significant work experience in the field
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer
  • You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Job Trainer. Full fees apply to all non-Victorian residents.

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills .

Practice tests

In order to prepare for your LLN, you may wish to attempt some practise tests in which you will find similar questions (with solutions too). These practice tests are not VSL approved but may be similar in question type and level of difficulty to what may be asked in the VSL approved LLN. Click here for practice tests. Please note, the VSL approved LLN cannot be resat within 3 months of undertaking it.

Academic:

Applicants must have completed the SIT30813 Certificate III in Commercial Cookery.

English:

IELTS Academic overall score of 5.5 with no band below 5.0 (or equivalent) – Equivalents can be found on our English language equivalency page.
 
*Applicants from specified countries may be exempt from English Language Requirements for admissions purposes. Such students will still need to provide evidence of meeting minimum English requirements for visa purposes. Check the list of exempt countries for more information.

Age/other requirements:

You must be 18 years or over at the time of course commencement.

  • Applicants must be 17 years and over at the time of course commencement
  • Applicants are expected to have literacy and numeracy skills at Year 11 or Australian Core Skills Framework Level 3
  • Must hold Cert III Commercial Cookery or Patisserie or significant work experience in the field
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Selection mode

Core Units Code Hours
Coach others in job skills SITXHRM001 20
Coordinate cooking operations SITHKOP005 100
Develop menus for special dietary requirements SITHKOP004 15
Implement and monitor environmentally sustainable work practices BSBSUS401 40
Implement and monitor work health and safety practices SITXWHS003 30
Lead and manage people SITXHRM003 60
Maintain the quality of perishable items SITXINV002 10
Manage conflict SITXCOM005 20
Manage diversity in the workplace BSBDIV501 60
Manage finances within a budget SITXFIN003 30
Monitor work operations SITXMGT001 20
Participate in safe food handling practices SITXFSA002 40
Plan and cost basic menus SITHKOP002 30
Prepare appetisers and salads SITHCCC006 25
Prepare dishes using basic methods of cookery SITHCCC005 45
Prepare food to meet special dietary requirements SITHCCC018 75
Prepare meat dishes SITHCCC014 50
Prepare poultry dishes SITHCCC012 25
Prepare seafood dishes SITHCCC013 30
Prepare stocks sauces and soups SITHCCC007 35
Prepare vegetable fruit eggs and farinaceous dishes SITHCCC008 45
Produce cakes pastries and breads SITHCCC019 40
Produce desserts SITHPAT006 100
Use food preparation equipment SITHCCC001 25
Use hygienic practices for food safety SITXFSA001 15
Work effectively as a cook SITHCCC020 80
Elective Units Code Hours
Clean kitchen premises and equipment SITHKOP001 13
Develop and implement a food safety program SITXFSA004 50
Package prepared foodstuffs SITHCCC004 15
Participate in safe work practices SITXWHS001 12
Prepare portion-controlled meat cuts and meat products SITHCCC022 24
Prepare specialised food items SITHCCC021 60
Provide First Aid HLTAID011 18
Provide service to customers SITXCCS006 25
Show social and cultural sensitivity SITXCOM002 20
Use cookery skills effectively SITHCCC011 50
Use social media in a business SITXEBS001 35

 

Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

  • Hands-on projects
  • Workplace tasks
  • Written assignments

Fees are based on current year and are subject to change for future years. Fees are charged upon course offer and must be paid to obtain the Confirmation of Enrolment (CoE). Contact the international office for detailed information or see fees, payments and refunds. More information.

Total tuition fee:

$7,650

Total approx. materials and courses expenses:

FeesRateUnit
Materials AUD $1,210.00 once
Excursions AUD $100.00
Equipment Levy AUD $40.00 Once

Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.

Date published: 6/12/2022 10:01:43 AM
SIT40516-Certificate-IV-in-Commercial-Cookery