Courses Offered

Business, Management, Hospitality and English Courses

CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 — CRICOS CODE : 095142M

This qualification would suit 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.

Entry Requirements

  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including
  • Year 12 academic education
  • IELTS 5.5 (or equivalent) or English proficiency

Delivery Methoids

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Course Delivery

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognization of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Units of Competency

Cluster National Code Name
Core BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Produce dishes using basic methods of cookery
SITHCCC006 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce 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 Manages 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 supplies
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Elective BSBCMM401 Make a presentation
BSBITU312 Create electronic presentations
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITXHRM002 Roster staff
SITXINV004 Control stock
SITXWHS001 Participate in safe work practices

SIMILAR COURSES



Other Courses Offered