Certificate IV in Commercial Cookery
Course Overview
If you are an experienced industry professional, have the stamina and enjoy the fast pace of working in a kitchen, then this course is suitable for you. This course is designed to equip you to manage your own professional kitchen. This qualification can inspire and help you to move forward in your career.
You will learn preparing, cooking and presenting dishes within your speciality. Managing and training staff, helping and planning to develop new dishes and menus. Ensuring high standards of food hygiene and health and safety rules and regulations.
Course Structure
To be awarded the qualification, competency must be achieved with a total of Thirty-Three (33) Units, consisting of:
Core Units
- BSBDIV501Manage diversity in the workplace
- BSBSUS401Implement and monitor environmentally sustainable work practices
- SITHCCC001Use food preparation equipment*
- SITHCCC005Prepare dishes using basic methods of cookery*
- SITHCCC006Prepare appetisers and salads*
- SITHCCC007Prepare stocks, sauces and soups*
- SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*
- SITHCCC012Prepare poultry dishes*
- SITHCCC013Prepare seafood dishes*
- SITHCCC014Prepare meat dishes*
- SITHCCC018Prepare food to meet special dietary requirements*
- SITHCCC019Produce cakes, pastries and breads*
- SITHCCC020Work effectively as a cook*^
- SITHKOP002Plan and cost basic menus
- SITHKOP004Develop menus for special dietary requirements
- SITHKOP005Coordinate cooking operations*^
- SITHPAT006Produce desserts*
- SITXCOM005Manage conflict
- SITXFIN003Manage finances within a budget
- SITXFSA001Use hygienic practices for food safety
- SITXFSA002Participate in safe food handling practices
- SITXHRM001Coach others in job skills
- SITXHRM003Lead and manage people
- SITXINV002Maintain the quality of perishable items
- SITXMGT001Monitor work operations
- SITXWHS003Implement and monitor work health and safety practices
Elective Units
- SITHCCC015Produce and serve food for buffets*
- SITHCCC003Prepare and present sandwiches*
- SITXINV001Receive and store stock
- BSBWOR203Work effectively with others
- SITXWHS001Participate in safe work practices
- SITXHRM002Roster staff
- HLTAID011Provide first aid
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- Cert III Com Cook + Cert IV Com Cook + Dip Hos Man
Career Opportunities
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
- Chef
- Chef de partie
Internship or Work Placements
Students are required to complete a total of 240 work placement hours. (Placements will be provided by college)