Certificate IV in Commercial Cookery

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Course Code SIT40516
Course Title Certificate IV in Commercial Cookery
Location Melbourne City Campus
Intake Dates Monthly
Fee Type Government Funding, Concession, Full Fee
Duration 1.5 Years

“This training is delivered with Victorian and Commonwealth Government funding”

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.

This qualification provides a pathway to work in organisation such as restaurants, hotels, clubs, pubs, cafes, coffee shops, or to run a small business in these sectors.

Course Structure

Assessment

Assessment methods may include:

  • Written assessments
  • Research assignment/project portfolio
  • Role Play/case study
  • Workplace practical tasks

Units of Competency

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 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* – 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 practice

Elective Units

SITXWHS002 – Identify hazards, assess and control safety risks
SITHIND002 – Source and use information on the hospitality industry
SITXCCS007 – Enhance customer service experiences
SITXHRM002 – Roster staff
SITXINV003 – Purchase goods
BSBITU306 – Design and produce business documents
SITHKOP006 – Plan catering for events or functions

• Credit Transfer and RPL offered: Recognition of prior learning and skills assessment
* Pre-requisites :
SITXFSA001 – Use hygienic practices for food safety

Requirements

Entry Requirements

There are no entry requirements for this qualification. Applicants will be required to a complete an ACFS language, literacy and numeracy (LLN) assessment.

Learning (ACSF Level 3), reading (ACSF Level 3), writing (ACSF Level 3), oral communication (ACSF Level 4) and numeracy (ACSF Level 3) are desirable to participate in the course.

Outcomes

Pathways

Learners who successfully complete this qualification may undertake:

  • SIT50416 Diploma of Hospitality Management

Your Career

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. Possible job titles include:

  • Cook
  • Chef
  • Sous chef

Fees

Fee Types

  Government Funding Concession Full Fee
Apprenticeship  $268.00  $53.60  $19,028.00
Non-Apprenticeship  $268.00  $53.60  $10,318.00

 

Questions about fee type? Find your answers here

* The student tuition fees as published are subject to change given individual circumstances at enrolment