(SIT40407)
The Course
For students wanting a career in Hotel Management with an emphasis on commercial cookery and kitchen management, this course covers all aspects of employment in this exciting global industry.Moving from the practical to the theoretical and further to management issues, graduates will have a thorough knowledge of the intricacies of Commercial Cookery.
Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying commercial cookery at Holmes Institute will prepare you for a successful career.
The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.
Qualification & Recognition
Students will complete: Certificate IV in Hospitality (Commercial Cookery) (SIT40407)
This course is nationally recognised under the Australian Qualifications Framework.
Recognition of Prior Learning (RPL) and Credit Transfer
You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.
Entry Requirements
Applicants will typically have completed Year 11 in Australia or the equivalent in their country of origin.
International Students: Entry into Certificate and Diploma programs requires an English level, at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre.
Please Note: All students studying in this program will be required to handle meat product.
Students on a student visa MUST be enrolled in a full-time course.
How to Apply
Applicants may apply directly to Holmes Institute or applications may be made through one of our registered agents. Visit the website to download an Application Form: www.holmes.edu.au
Course Length
Tuition - 50 weeks
Practical Placement - 14 weeks
Total course length - 64 weeks
CRICOS length depends on vacation weeks - 74 weeks
Assessments
Assessment is continuous throughout the course using a range of assessment tools which will include class exercises, assignments, case studies, and examinations.Commercial Cookery component is assessed through theory based assessments and practical assessments in a fully operational commercial kitchen.
Work Placement
In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 280 hours.
Intake Dates
Please visit the website for current intake dates: www.holmes.edu.au
Location
Melbourne, Sydney, Brisbane, Gold Coast, Cairns
Course Enquiries
International Office: +61 3 9662 2055
internationaloffice@holmes.edu.au
Contact
International Office
Phone: + 61 3 92991400
Email: internationaloffice@holmes.edu.au
Web: www.holmes.edu.au
Course Structure
Certificate IV in Hospitality (Commercial Cookery) (SIT40407)
SITXOHS002A - Follow workplace hygiene procedures
SITXOHS001A - Follow health, safety and security procedures
HLTFA301B - Apply first aid
SITHIND001A - Develop and update hospitality industry knowledge
SITXCOM001A - Work with colleagues and customers
SITXCOM002A - Work in a socially diverse environment
SITXCOM003A - Deal with conflict situations
SITXHRM001A - Coach others in job skills
SITHCCC001A - Organise and prepare food
SITHCCC002A - Present food
SITHCCC005A - Use basic methods of cookery
SITHCCC003A - Receive and store kitchen supplies
SITHCCC008A - Prepare stocks, sauces and soups
SITHCCC006A - Prepare appetisers and salads
SITHCCC004A - Clean and maintain kitchen premises
SITHCCC009A - Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A - Select, prepare and cook poultry
SITHCCC011A - Select, prepare and cook seafood
SITHCCC012A - Select, prepare and cook meat
SITHCCC029A - Prepare foods according to dietary and cultural needs
SITHCCC014A - Prepare pastries, cakes and yeast goods
SITHPAT006A - Present Desserts
SITHCCC013A - Prepare hot and cold desserts
SITHCCC016A - Develop cost effective menus
SITHCCC015A - Plan and prepare food for buffets
SITXINV001A - Receive and store stock
SITXINV002A - Control and order stock
SITHCCC027A - Prepare, cook and serve food for food service (holistic unit) 12 service periods
SITHCCC028A - Prepare, cook and serve food for menus (holistic units) 48 service periods
SITXFSA001A - Implement food safety procedures
SITXFIN005A - Prepare and Monitor Budgets
SITHCCC025A - Manage finances within a budget
SITHCCC025A - Monitor catering revenue and costs
SITXFIN003A - Interpret financial information
SITXFSA002A - Develop and implement a food safety program
SITXOHS004A - Implement and monitor workplace health, safety and security practices
SITXHRM005A - Lead and manage people
SITXMGT001A - Monitor work operations
SITHCCC026A - Establish and maintain quality control of food
Holmes Institute reserves the right to change the structure of the course and to change the sequence in which competencies are delivered.
CRICOS Provider Codes: Holmes Institute Pty Ltd VIC 02639M; NSW 02767C; QLD 02727M