SIT40516 - Certificate IV in Commercial Cookery

Entry Requirements

Age requirements

Students must be above 18 years of age while filling up the application form

Academic Requirements

To enter into the courses delivered at ASOC, applicants should have successfully completed year 12 or secondary studies in applicant’s home country equivalent to Australian senior secondary school examination.

or

Mature Age students will also be considered without the minimum education requirements considering they have relevant work experience within the chosen area of study and a demonstrated capacity to meet the course requirements. A minimum of 2 years’ experience would normally be expected; however, each case will be reviewed individually with relevant work experience evidence in the form of an employment reference letter on company letterhead, work samples and curriculum vitae submitted will be considered. Such learner will be accessed for possible RPL opportunities and their course duration and volume of learning will be adjusted accordingly, if any RPL is granted.

English Language Requirements for International students:

International students applying for this course either off-shore or on-shore will require:

5. Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course;

or,    IELTS score of 5.0 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course;

or,    IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course;

Results older than two years are not acceptable.

OR

1. to provide evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

OR

• to provide evidence that, within two years* of their signed written agreement date, they have successfully completed in Australia a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

Language, Literacy and Numeracy test (LLN)

Students undertaking the course must possess sound Numeracy skills since it requires them to do calculations or any other course related work. To determine this, all students wanting to study at ASOC are required to undertake LLN Test prior to the commencement of the course.  Based on the test outcome, students may be identified as requiring internal support and/or external support.

LLN test will be conducted on campus by using an ACSF mapped online LLN assessment tool - LLN Robot under the supervision of qualified LLN Trainer/Assessor. All students are required to undertake a language, literacy and numeracy test (LLN) according to the following qualification:

SIT40516 - Certificate IV in Commercial Cookery       ACSF Level 3

Physical Abilities and handling complex foods

• Learners are expected to have physical abilities and manual handling required to perform tasks involved while undergoing training. Learners must able to handle complex foods including cooking of various processed or raw meats, poultry, seafoods, dairy items and must kept in mind of any religious or dietary barriers to handle such foods before enrolling into this course. In line with its access and equity policy, ASOC will identify any such barriers presented by students during pre-training review call before enrolment and will identify and provide required support and reasonable adjustment where possible.
• Students are expected to have an understanding of physical abilities and manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to do manual handling, lifting heavy pots and pans.

Computer literacy requirements

• All students enrolling into ASOC programs must have basic computer skills. Student are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided along with the application form.
• Students who do not possess basic computing skills will be provided with basic computer using support. Students can contact ASOC for any further information or assistance.

Mode of Delivery:

• Class room based Face to face learning

Course Duration:

78 weeks (70 Weeks Study and 8 weeks Holidays)

Classes are scheduled for 2½ days per week
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.

Fees & Charges

Total Course Fee: $22,000

* Material fee*: $900

Total tuition fee: $20,400

Application Fees: $300

**Kitchen Kit- $400

*Material Fees will only include printed reading materials and handouts provided by the school.

**Students will have to pay separately for the kitchen kit which includes chef dress, safety boots and knife kit.

Delivery Location:

Classroom based Face to Face delivery Location

Delivery Location (Melbourne Campus): Level 4, 123-129 Lonsdale Street, Melbourne, Victoria, 3000

Practical training location

The practical training component of the courses will be delivered at ASOC’s commercial kitchen at:

Commercial Kitchen: 4-6 Baxter street Coburg VIC 3058 Australia

Work Based Training

Students are required to complete 260 hours of Work Based Training and it will be completed in workplace commercial kitchen. An induction for WBT students would be conducted at school and workplace induction will be conducted at workplace before commencement of WBT.

Pathways from the qualification

Pathways from the qualification- SIT50416 - Diploma of Hospitality Management.

Employment Pathway:

Units in this qualification reflect the knowledge and skills of individuals with significant experience in:

• chef
• chef de partie.

Above pathway information is in line with qualification description on National Training Register (www.training.gov.au) and/or https://www.myskills.gov.au/, it doesn't imply any job guarantee or job role at the end of the course. ASOC doesn't claim any employment outcome or job guarantee associated with its courses as it will be misleading.

Course Information may not be sufficient to make an Enrolment decision. Please refer to the information provided in Student Prospectus for Cookery courses and Student Handbook for Cookery courses available on the website.