CRICOS Code: 094410D
SIT40516 Certificate IV In Commercial Cookery
COURSE OVERVIEW
Certificate IV in Commercial Cookery (SIT40516) is a nationally recognised course that equips the individual for 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.
Campus
Lalor, Thornbury
Course Duration
93 weeks (including term breaks)
Next Intake
Enquire Now at [email protected]
Course Fee
AUD $16,500.00
ENTRY REQUIREMENTS
For entry requirements please view our entry requirements policy and procedure
CAREER PATHWAYS
After successfully achieving the Certificate IV in Commercial Cookery, individuals could progress to the following courses:
CAREER OPPORTUNITIES
- Chef (Restaurant or Café)
- Chef de Partie (Hotels)
COURSE DETAILS
Certificate IV in Commercial Cookery (SIT40516) reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They generally operate independently or with limited guidance.
There are total 33 units in this course comprising 27 core units and 6 elective units.
There are total 33 units in this course comprising 27 core units and 6 elective units.
Course Units
| UNIT CODE | UNIT TITLE |
| SITXFSA001 | Use hygienic practices for food safety |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| 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 |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITXHRM001 | Coach others in job skills |
| SITHKOP002 | Plan and cost basic menus |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXFSA002 | Participate in safe food handling practices |
| SITHCCC014 | Prepare meat dishes |
| SITHPAT006 | Produce desserts |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
| BSBDIV501 | Manage Diversity in the Workplace |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement & monitor work health & safety practices |
| BSBMGT517 | Manage operational plan |