Certificate IV in Commercial Cookery & Diploma of Hospitality Management (Sous Chef).
SIT40516 & SIT50416

The Dual Qualification Certificate IV in Commercial Cookery and Diploma of Hospitality Management qualification opens your world to a rewarding career as a chef, providing endless employment pathways, including: 5 & 7 star hotels, Cruise ships, Super Yachts and Michelin star restaurants.

This qualification will empower students for professional and managerial roles in a global hospitality industry. Graduates will acquire skills to operate independently and have responsibility for others and make a range of operational business decisions.

SIT40516 & SIT50416 Certificate IV in Commercial Cookery and Diploma of Hospitality Management ( Sous Chef) Qualification

104 weeks of Full-time study (20 hrs per week)

Not only are our courses the highest quality, with world class trainers, but we also offer some of the most affordable choices in Australia.

If that's not enough, our culinary students gain their practical skills within a 5 star kitchen at the Gold Coast Event Centre (Turf Club) and internship opportunities (unpaid) with our partner Restaurants, Clubs, Hotels and Event Centre.

For more details and a full price breakdown of this course download our International Course Brochure!

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Full-time (20 hrs per week)

The SIT30816 & SIT20416 Certificate III in Commercial Cookery and Diploma of Hospitality Management ( Sous Chef)  is a full-time course with 20 hours per week of classroom delivery offered at our Barrington College Australia campus located in Varsity Lakes, Gold Coast.

Upon enrolment, you will receive a timetable outlining class times, meal breaks, training room allocations, name of your educator, course units and any practical placement information (if applicable).

Course Modules

Unit Code Units
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXINV002 Maintain the quality of perishable items
SITHCCC001 Use food preparation equipment
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC005 Prepare dishes using basic method of cookery
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC006 Prepare appetisers and salads
SITXHRM001 Coach others in job skills
SITXCOM005 Manage Conflict
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
HLTAID003 Provide first aid
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITXFIN003 Manage finances within a budget
BSBITU212 Create and use spreadsheets
BSBITU311 Use simple relational databases
SITXFSA002 Participate in safe food handling practices
SITXHRM003 Lead and manage people
SITXCCS006 Provide service to customers
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXWHS003 Implement and monitor work health and safety practices
SITXWHS002 Identify hazards assess and control safety risks
BSBMGT517 Manage operational plan
SITXCCS008 Develop and manage quality customer service practices
SITXCCS007 Enhance the customer service experience
SITXFIN004 Prepare and monitor budgets
 SITXGLC001  Research and comply with regulatory requirements
 SITXMGT002  Establish and conduct business relationships
 SITHCCC016  Prepare pates and terrines
 SITHFAB002  Provide responsible service of alcohol
 SITHFAB007  Serve food and beverage
 SITXFSA001 Use hygienic practices for food safety

Southern Cross University Courses

Course Credits Granted*
Bachelor of Arts 8 units
Bachelor of Psychological Science 8 units
Bachelor of Art and Design 4 units
Associate Degree of Business 8 units
Bachelor of Business in Hotel Management 8 units
Bachelor of Business in Tourism and Hospitality Management 8 units

*8 units is equal to one year of full-time study

Fast track your career

Barrington College Australia offers monthly intakes allowing you to start your learning at your convenience.

Enrolment Dates: 2019
28th January 2019 4th February 2019 4th March 2019
1st April 2019 6th May 2019 3rd June 2019
15th July 2019 5th August 2019 2nd September 2019
7th October 2019 4th November 2019 2nd December 2019

 

 

Queensland term dates - 2019

Term Dates
Term 1 Monday 28 January - Friday 5 April
Term 2 Monday 22 April - Friday 28 June
Term 3 Monday 15 July - Friday 20 September
Term 4 Monday 7 October - Friday 13 December

Queensland term dates - 2020

Term Dates
Term 1 Monday 27 January - Friday 3 April
Term 2 Monday 20 April - Friday 26 June
Term 3 Monday 13 July - Friday 18 September
Term 4 Monday 5 October - Friday 11 December

Entry Requirements

International Students:

  • Overseas students are required to demonstrate English proficiency at an IELTS band score 5.5 or above or Upper Intermediate ELICOS Course Certificate from Australia or similar
  • Students must be over 18 years old
  • Satisfactorily completed year 12 or equivalent or gained substantial vocational work experience

How to Enrol – a quick guide

  1. Fill out the Application form for International students (click here for application form).
  2. Submit the online form or send your completed PDF application form to [email protected].
  3. We will review your application form, if you are accepted, you will receive a Letter of Offer & "Course Acceptance Offer and Written Agreement" via email.
  4. Sign and return via email the Course Acceptance Offer and Written Agreement to Barrington College Australia Admissions Officer together with payment, for the amount specified in the "Letter of Offer" and any other requested documentation. Call us on +617 55625700, if you require any assistance.
  5. Following the receipt of these documents, you will be issued with a Confirmation of Enrolment Form (CoE) which will allow you to obtain/renew an Australian Student Visa.

Enrolment Procedure:

Prior to enrolment, prospective students will receive a Letter of Offer which contains information on fees and charges, code of practice and refund policy. The course guide and student handbook are also available on our website. This contains information on entry requirements, the induction and orientation procedure, payment options and unit details. Course content and assessment procedures are explained and vocational outcomes are outlined in the course handbook and covered during the students orientation procedure in the first session.

The Certificate IV in Commercial Cookery and Diploma of Hospitality Management (Sous Chef)
provides you with

the skills and knowledge to work globally

This qualification is an advanced level course, providing you with not only amazing cookery skills but also involves leading and coaching individuals or teams in a fully functional commercial kitchen.

Completion of this course will prepare students to work as a qualified chef and take up middle management roles in the hospitality sector.

This nationally recognised qualification is valued by industry. This course, provides a solid foundation for those seeking a career within the industry.

nationally_recognised_training

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning such as:

  • Life experiences
  • Previous formal learning
  • Employment
  • Recreational or personal interests

You may be eligible for Recognition of Prior Learning for part or all of your intended study, based on your previous experiences and learning. For more information regarding RPL and how to apply, please discuss this with your educator.

You may be eligible for a credit transfer if you have previously undertaken training through a Registered Training Organisation. Credit transfer may be granted for one or more units or a full certificate level.

Three major factors need to be considered:

  1. How current the qualification is
  2. Mapping to the current training and
  3. If the training was undertaken with a Registered Training Organisation.

If you think you may be eligible for a credit transfer you will need to provide the following:

  • The original Statement of Attainment and/or Certificate for your educators to sight
  • A copy of the Statement of Attainment and/or Certificate
  • Or a certified copy of your qualification signed by a Justice of the Peace (JP)

Related

COURSES

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Certificate III in Commercial Cookery

SIT30816
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Diploma of Hospitality Management

SIT50416
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Diploma of Event Management

SIT50316
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Find the right career for you

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Contact us today for an easy going chat with an industry education specialist, who can help you get on the right track for you.

It might prove to be the best decision you've ever made!
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