We provide access to your course materials through SIC Didasko online platform and course handouts. We have computers and student access at College, required software’s (eg, IT software’s and Microsoft suite) are installed in college computers for students to use. Practical kitchen location for Commercial Cookery course : Shop 5, 2 Mary Street, Burwood, NSW 2134 ( Ground Level of SIC Building )

A complete, clean laundered and ironed uniform, and correct footwear must be worn at all times while attending practical class in the commercial kitchen.

Uniform kit for practical classes:

• 1 x White double breasted Chefs jacket (Not black. Complete with white buttons)
• 1 x Chefs trousers (Not black. Checked – modern or traditional)
• 1 x White apron
• 1 x White neckerchief
• 1 x White Chef’s Hat (skull cap)

Students supply their own shoes heavy duty, non-slip and clean (no sneakers or runners)

Starter toolkit:

Students will be required to use tools of trade which includes cook’s knives. Starter toolkit include:

• 1 x 25cm/30cm Chef’s knife
• 1 x Steel
• 1 x Paring knife
• 1 x Vegetable peeler
• 1 x Thermometer
• 1 x Palette knife
• 1 x Boning knife
• 1 x Fish filleting knife
• 1 x Utility fork
• 1 x Thermal piping bag
• 1 x Set nozzles
• 1 x Sharpening stone

The Uniform and Starter toolkits for practical kitchen will be provided by the College. There is a one-off course materials fee of $1,200 that includes the Uniform and Starter toolkits and learning resources. Replacement tools of trade are at the student’s own cost.

Occupational titles suited to our choice of electives may include:

Our course has been designed to meet the requirements for the SIT40516 Certificate IV in Commercial Cookery. It contains 33 units of competency as follows:

• 26 core units
• 7 elective units

The course is delivered across 60 weeks over 6 terms.

The delivery mode is blended delivery mode combining classroom, practical and online delivery.

Classroom learning The trainer will introduce the unit and the required knowledge and deepen the student’s understanding of topics through a range of teaching methods. The materials are supplied and are comprehensive. Referring to SIC Didasko online, the trainer directs students to the interactive learning activities then digital challenge tests that cover the unit.

Cookery practical sessions:

For cookery classes, students will undertake training and assessment in a commercial kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

Work Placement:

Work placement is in a commercial kitchen in a restaurant in Term 4 and Term 5. SIC co-ordinates your work placement experience supporting students and the employers. There are two units that require mandatory work placement in a commercial cookery environment. The units are:

SITHCCC020 Work effectively as a cook – 200 hours timetabled. Completion of 48 service periods SITHKOP005 Coordinate cooking operations – Up to 100 hours timetabled. A minimum of (12) twelve complete service periods (shifts).

Unsupervised self-study As a guide we recommend students may do an extra 4 hours per week outside of 20 scheduled contact hours. Some students will need this time and other may not need the time to review and revise classroom learning in preparation for their assessments.

Burwood Campus and Surry Hills Campus

*Allocation of delivery location will be done in subject to availability at Offer Letter stage during admission process.

Students are required to complete a range of tasks as part of the assessment requirements for each unit. Each unit assessment takes about 5-10 hours outside of class hours. Assessments methods may include:

• Short Answer Questions
• Practical Demonstration (Simulation or Real Workplace), Logbook
• Project
• Third Party Reports from the Workplace

Within the Projects there may be a number of tasks and methods used to gather evidence of competency such as:

• Web based research and reports
• Scenarios and case studies
• Practical demonstrations observed by the Assessor
• Business simulations
• Presentations observed by the Assessor

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

RPL and credit transfer (CT) can be applied for at the time of enrolment or during orientation and the original or certified copy must be provided. A fee is payable for assessing your RPL status or processing your credit transfer, please refer to our price lists in the handbook and website. If credit is granted, international students may have their course and visa shortened.

Under mutual recognition, the Qualification or Statement of Attainment awarded by Skyline International College will be recognized by other RTOs Australia wide. Upon successful completion of this course, students may choose to study:

• SIT50416 Diploma of Hospitality Management at Skyline International College. or
• An undergraduate degree at universities or higher education providers that are willing to accept your credentials and experience (subject to higher education providers course entry requirements).