International students must be at least 18 years of age

Must have completed at least the equivalent of Year 11.

These students must also have an IELTS Academic score of 5.5 or equivalent (test results must be no more than 2 years old).

Students must also participate in a course entry interview to demonstrate their suitability for the course.

International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:   

• the student was educated for 5 years in an English speaking country.  
• the student has completed at least 6 months of a Certificate IV level course in an Australian RTO. 
• the student has successfully completed an English Placement Test.  
• the student has successfully completed a foundation course in Australia 
• the student has successfully completed their High School in English Language.

Total Units 33   Core Units 26    Elective Units 7

Unit Code	Unit Name	Core/Electivee
BSBDIV501	Manage diversity in the workplace	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
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, egg and farinaceous dishes*	Core
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
SITHCCC020	Work effectively as a cook*	Core
SITHKOP002	Plan and cost basic menus	Core
SITHKOP004	Develop menus for special dietary requirements	Core
SITHKOP005	Coordinate cooking operations*	Core
SITHPAT006	Produce desserts*	Core
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXHRM003	Lead and manage people	Core
SITXINV002	Maintain the quality of perishable items*	Core
SITXMGT001	Monitor work operations	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXWHS002	Identify hazards, assess and control safety risk	Elective
SITXFIN004	Prepare and monitor budgets	Elective
BSBWOR203	Work effectively with others	Elective
SITXCCS006	Provide service to customers	Elective
BSBITU306	Design and produce business documents	Elective
SITHFAB002	Provide responsible service of alcohol	Elective
SITHIND002	Source and use information on the hospitality industry	Elective

* The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will, therefore, be delivered and assessed prior to all other units marked with a star.

The Certificate IV in Commercial Cookery includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen based in Fortitude Valley, QLD 4006. And a minimum of 48 food service shifts of work placement hours to be completed to meet the requirement of course.

Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College

Students who complete this course may be able to seek employment in a range of organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Such as

• Chef
• chef de parties