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Certificate IV in Commercial Cookery

Provider:
St Peters International College (SPIC)
Course Code:
SIT40516
CRICOS Code:
094022E
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
68-Week
Study Mode:
Full Time
Location:
Southport, Queensland, Australia
Course Fee:
AUD 12,800 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
April, May, June
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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 33 units of competency will be taught in this course:

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031* Prepare vegetarian and vegan dishes
  7. SITHCCC035* Prepare poultry dishes
  8. SITHCCC036* Prepare meat dishes
  9. SITHCCC037* Prepare seafood dishes
  10. SITHCCC041* Produce cakes, pastries and breads
  11. SITHCCC042* Prepare food to meet special dietary requirements
  12. SITHCCC043* Work effectively as a cook
  13. SITHKOP010 Plan and cost recipes
  14. SITHKOP012* Develop recipes for special dietary requirements
  15. SITHKOP013* Plan cooking operations
  16. SITHKOP015* Design and cost menus
  17. SITHPAT016* Produce desserts
  18. SITXCOM010 Manage conflict
  19. SITXFIN009 Manage finances within a budget
  20. SITXFSA005 Use hygienic practices for food safety
  21. SITXFSA006 Participate in safe food handling practices
  22. SITXFSA008* Develop and implement a food safety program
  23. SITXHRM008 Roster staff
  24. SITXHRM009 Lead and manage people
  25. SITXINV006* Receive, store and maintain stock
  26. SITXMGT004 Monitor work operations
  27. SITXWHS007 Implement and monitor work health and safety practices
  28. SITHCCC026* Package prepared foodstuffs
  29. SITHCCC044* Prepare specialised food items
  30. SITXFSA007* Transport and store food
  31. BSBTWK501 Lead diversity and inclusion
  32. HLTAID011 Provide First Aid
  33. SITXHRM010 Recruit, select and induct staff

Entry Requirement

Admission Requirements
Academic Entry Requirements Students must have completed Year 12 academic education (or equivalent)
Language Requirement
IELTS Score (Minimum) IELTS overall band of 5.5 or equivalent test score. 
English Language Requirements

English Language proficiency may also be shown by:

  • Satisfactory completion of General English – Upper Intermediate level or
  • Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
  • Successful completion of Senior Secondary certificate of education in Australia conducted in English or
  • Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
  • Student’s first language is English or
  • Student was educated for 5 years in an English speaking country.

Pathway

  • Cert III Com Cook + Cert IV Com Cook
  • Cert III Com Cook + Cert IV Com Cook + Dip Hos Man

Career Opportunities

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

  • Chef
  • Chef de partie.

Internship or Work Placements

A total of 204 hours of work placement. 

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