Certificate IV In Commercial Cookery [SIT40516]

Certificate IV in Commercial Cookery (CRICOS Course Code: 108159B)

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible Job outcomes include:

  • Chef
  • Chef de Partie

After achieving the SIT40516 Certificate IV in Commercial Cookery, students may undertake further study to SIT50416 Diploma of Hospitality Management or other Diploma Level

Entry Requirements

There are no entry requirements for this qualification.
Learners are over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University

Course Duration

This program is delivered over 83 weeks of full-time study. Our program uses a combination of
classroom face to face learning, practical hands-on classes in our training kitchen, and online
resources and activities to enhance the learning experience.

  • Calendar Year: Eighty – Three (83) weeks
  • Academic Year: Sixty – Five (65) weeks
  • Term breaks: 6×3 weeks

Work Placement

In order to successfully complete the course and to be awarded 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 for this course will be up to 300 hours.

 

Core Unit

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC019

Produce cakes, pastries and breads

SITHCCC020

Work effectively as a cook

SITHKOP002

Plan and cost basic menus

SITHKOP004

Develop menus for special dietary requirements

SITHKOP005

Coordinate cooking operations

SITHPAT006

Produce desserts

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

Elective Units

SITXHRM002 Roster staff
BSBSMB404 Undertake small business planning
BSBCMM401 Make a presentation
SITXCCS007 Enhance customer service experiences
SITXMPR004 Coordinate marketing activities
SITHIND002 Source and use information on the hospitality industry
SITXINV004 Control stock

*Please note Units are correct at time of publication and Unit codes and Names may change. 

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