Qualification
Certification
Available Intakes
20200211
Duration
100 weeks including breaks
X
About
Certificate IV in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound information on kitchen operations to arrange food and menu items.
Course Information
Overview
| Course Code | : | SIT40516 |
| CRICOS Code | : | 093218A |
| Duration | : | 100 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
|
| Intake | : | Refer to Intake Dates |
| Work placement` | : | Students must complete minimum of 60 sessions (180 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. |
Domestic Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
International Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For International students; face-to-face classroom based. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
Resources and Materials
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Course Structure
| Units of Competency | |
| Unit Code | Unit Name |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCCS006 | Provide service to customers |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| BSBITU212 | Create and Use Spreadsheets |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetizers 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 bread |
| SITHCCC017 | Handle and serve cheese |
| 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 |
| SITXFIN002 | Interpret financial information |
| SITXFIN003 | Manage finances within a budget |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| BSBMKG431 | Assess marketing opportunities |
| SITXHRM001 | Coach others in job skills |
| SITHHRM002 | Roster staff |
| 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 |
| Training Pathways | Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification. |
| Employment Pathway | 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 titles include: |
| Assessment Methods | The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |