SIT40516 Certificate IV In Commercial Cookery

CRICOS Code: 094410D

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.

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