Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
102477C
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, October
Course Overview
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.
Course Structure
The following subjects will be taught:
- 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 Prepare cakes, pastries and breads
- SITHCCC020 Work effectively as a cook (external work placement 48 shifts)
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate Cooking Operations (external work placement 12 shifts)
- SITHPAT006 Produce Deserts
- 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
- SITXCCS007 Enhance customer service experiences
- SITXFIN002 Interpret financial information
- HLTAID011 Provide first aid
- SITXFSA004 Develop and implement a food safety program
- SITXHRM002 Roster staff
- SITXINV004 Control stock
- SITHIND002 Source and Use Information on the Hospitality Industry
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Students must be 18 years or older. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Students must have an IELTS score of 5.5 or it's equivalent. |
Pathway
- CertIII Com Cookery + CertIV Com Cookery
- CertIV Com Cookery + Dip Hos Man
Career Opportunities
- Chef o
- Chef de partie
Internship or Work Placements
Work placement evidence gathering can occur from week 11 through to week 78 of the qualification and consists of 48 shifts (140 hours) for SITHCCC020 Work Effectively as a Cook and 12 Shifts (60 hours) for SITHKOP005 Coordinate Cooking Operations. This allows the student to be taught the core skills necessary prior to working in a commercial kitchen environment.