SIT40516 Certificate IV in Commercial Cookery

Course Information
Course Name Certificate IV in Commercial Cookery (SIT40516)
ATMC Code N/A
Duration (Part Time) N/A
Duration (Full Time) 78 Weeks
2017 Course Fees 16,500
Intake Dates TBC
University ATMC VET Programs
Campus Melbourne
Faculty Commercial Cookery and Hospitality

Program Outline

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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  • Chef
  • chef de partie 

Career Opportunities

Possible job title includes:

  • Chef
  • chef de partie

Entry Requirements

  • Successful completion of Year 11 in Australia or equivalent in student’s country of origin
  • 18 years of age or above
  • Minimum English level of IELTS 5.5 or equivalent.

Students need to wear uniforms and use knives kits during practical sessions. Uniform and Knives Fees apply. 

Pathways

After completing SIT40516 Certificate IV in Commercial Cookery, students may continue their studies by enrolling in SIT50416 Diploma of Hospitality Management.

Mode of Study and Assessment Methods

Mode of study includes classroom based training sessions based on theory classes and practical sessions involving small groups and individual activities in a simulated work environment (including commercial kitchen) and work placement. Assessment methods include written test, observation, logbook and project.

Recognition of Prior Learning (RPL) and Credit Transfer

A learner may be able to apply for RPL if they have gained competency from work, other programs, courses, life experience or training provided at work that is relevant to the course. The College recognises the AQF qualifications and statements of attainment issued by other registered training organisations. 

Course Contents/ 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 practices

ELECTIVE UNITS

SITHCCC015    Produce and serve food for buffets*

SITHCCC003    Prepare and present sandwiches*

SITXINV003     Purchase goods

BSBWOR203   Work effectively with others

SITXWHS001   Participate in safe work practices

SITXHRM002    Roster staff

HLTAID003       Provide first aid

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety