This is the course for those who want to qualify as a Cook/Chef or Chef de Partie and start their career in Commercial Cookery. During the course, students will gain practical skills in commercial kitchens.
The name and code of this course will change to CIV Kitchen Management in early 2023 due to an Australian Government review of course names and codes. The overall contents and outcomes of the replacement qualification will be similar to SIT40516. A replacement CoE will be issued when this transition takes place.
The course is timetabled in a blended delivery including classroom face to face learning and assessment (theory), practical kitchen training and assessment and Work placement. Assessment methods include project; knowledge questions;
practical demonstration and role plays. We recommend that students do a minimum of 6 additional hours per week of study and work on the assessments in their own time. Students are required to complete 340 (240+100) hours of structured work placement undertaken consecutively with the course delivery. Students will be assisted by the College to secure work placement.
Classroom sessions will be delivered at the Le Pont International College main campus in Parramatta NSW. Practical Kitchen sessions will be delivered at Le Pont International College industry standard kitchen, also in Parramatta NSW Hills. The campus and training kitchen are accessible by public transport.
Students in Certiﬁcate IV in Commercial Cookery are required to complete practical work placement within a commercial kitchen. Le Pont International College has a network of workplaces that will take students for their placement. The work placement is completed in a block mode period during the course. Students will work as a cook for 48 complete food service periods covering breakfast, lunch, dinner, and special functions and coordinate cooking operations for 12 shifts. A work placement logbook is used to record the worked hours and the service periods.
Students are required to present in neat, casual attire and wear a standard industry chef’s uniform for cookery components (from Term 2). The attire helps in keeping them passionate.
Le Pont International College has computer rooms that are set up for students to access the Diploma of Hospitality Management resources during face-to-face sessions and other study times.
Students are required to purchase basic stationery, a notebook, Chef’s Starter Toolkit. They can also bring small laptops or tablets to classroom sessions for taking notes and learning purposes.
Students who complete this course gain A nationally recognized industry qualiﬁcation. With suitable experience, potential careeropportunities include Banquet or Function Manager; Bar Manager; Restaurant Manager; Café Manager; Chef de Partie; Sous Chef; Kitchen Manager; Unit Manager or Catering Operations Manager.
Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 28 units including the work placement must be completed to gain the full qualiﬁcation. After achieving the SIT50516 Diploma of Hospitality Management,students can progress to higher level VET or University qualiﬁcations. Students who do not complete the full qualiﬁcation will receive a Statement of Attainment for all units completed.
Our hospitality education programs in Australia combine theory with practical on-the-job experience in luxury hotels and resorts.