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. 

TOP