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

International Students

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

102 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 SIT40516 & SIT50416 Certificate IV 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

This qualification consists of 40 units to complete.

 

FUNDAMENTALS

• SITXFSA001 Use hygienic practices for food safety (core)

• SITXFSA002 Participate in safe food handling practices (core)

• SITXWHS002 Identify hazards, assess and control safety risks (elective)

• SITXWHS003 Implement and monitor work health and safety practices (core)

• BSBDIV501 Manage diversity in the workplace (core)

• SITHCCC020 Work effectively as a cook (core)

 

COOKING INTRODUCTORY

• SITHCCC001 Use food preparation equipment (core)

• SITHCCC005 Prepare dishes using basic methods of cookery (core)

• SITHCCC006 Prepare appetisers and salads (core)

• SITHCCC007 Prepare stocks, sauces and soups (core)

• SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes (core)

• SITHCCC016 Produce pates and terrines (elective)

 

COOKING ADVANCED

• SITHCCC012 Prepare poultry dishes (core)

• SITHCCC013 Prepare seafood dishes (core)

• SITHCCC014 Prepare meat dishes (core)

• SITHCCC018 Prepare food to meet special dietary requirements (core)

• SITHCCC019 Produce cakes, pastries and breads (core)

• SITHPAT006 Produce desserts (core)

 

OPERATIONS MANAGEMENT

• SITHKOP002 Plan and cost basic menus (core)

• SITHKOP004 Develop menus for special dietary requirements (core)

• SITHKOP005 Coordinate cooking operations (core)

• SITXINV002 Maintain the quality of perishable items (core)

• BSBSUS401 Implement and monitor environmentally sustainable work practices (core)

 

HUMAN RESOURCE MANAGEMENT

• SITXCOM005 Manage conflict (core)

• SITXFIN003 Manage finances within a budget (core)

• SITXHRM001 Coach others in job skills (core)

• SITXHRM002 Roster staff (elective)

• SITXHRM003 Lead and manage people (core)

• SITXMGT001 Monitor work operations (core)

 

CUSTOMER SERVICE

• SITXCCS007 Enhance customer service experiences (elective)

• SITXCCS008 Develop and manage quality customer service practices (core)

• SITHFAB002 Provide responsible service of alcohol (elective)

• SITHFAB007 Serve food and beverage (elective)

• HLTAID003 Provide first aid (elective)

 

BUSINESS MANAGEMENT

• BSBMGT517 Manage operational plan (core)

• SITXGLC001 Research and comply with regulatory requirements (core)

• SITXMGT002 Establish and conduct business relationships (core)

• SITXFIN004 Prepare and monitor budgets (core)

• BSBITU212 Create and use spreadsheets (elective)

• SITHIND002 Source and use information on the hospitality industry (elective)

Credit Transfer

Barrington College Australia has established direct pathways into some of Australia's leading Universities enabling students entry into selected bachelor degrees with credit transfers, up to 12 months off their course saving time and money!

View University courses and credits available here.

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 and submit the Application form for International students (click here for application form).
  2. 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.
  3. 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.
  4. 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)

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Diploma of Event Management

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