Certificate IV in Commercial Cookery

Location

Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia

Duration

The course comprises of 52 weeks, including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery. Students are required to do 240 hours work based training.

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills.

Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.

Admission Requirements

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
Applicants must complete the PAX LLN test

Teaching and Assessment Methods

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

Course Pathways

Pathways from the qualification

After achieving Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality Management qualification.

Employment pathways from the Qualification

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include

Chef
Chef de partie

Course Structure

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed:

26 core units
7 elective units

UNIT CODE	UNIT NAME
Core Units
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 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 *
SITHCCC014	Prepare meat dishes *
SITHCCC018	Prepare food to meet special dietary requirements *
SITHCCC019	Produce cakes, pastries and breads *
SITHCCC020	Work effectively as a cook *
SITHKOP002	Plan and cost basic menus
SITHKOP004	Develop menus for special dietary requirements
SITHKOP005	Coordinate cooking operations *
SITHPAT006	Produce desserts *
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 Unit(s)
SITHIND002	Source and use information on the hospitality industry
SITXCCS006	Provide service to customers
SITXCCS007	Enhance the customer service experience
SITXFIN002	Interpret financial information
SITXHRM002	Roster staff
SITXINV001	Receive and store stock
SITXWHS001	Participate in safe work practices