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SIT40516 Certificate IV in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

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. Course Opportunities This qualification provides a pathway to work in organisations such as restaurants, hotels,…

Categories
Cookery, Food and Drink Production, Travel / Tourism And Hospitality
The Centre of Excellence

COURSE DESCRIPTION

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.

Course Opportunities

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.

Course Structure

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITXHRM001 Coach others in job skills
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHPAT006 Produce desserts
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC020 Work effectively as a cook
  • BSBTWK501 Manage diversity in the workplace
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • SITHKOP005 Coordinate cooking operations
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices SITXCCS007 Enhance customer service experiences
  • BSBTEC301 Design and produce business documents
  • SITXHRM002 Roster staff
  • SITXINV001 Receive and store stock
  • SITXINV003 Purchase goods
  • SITHIND002 Source and use information on the hospitality industry
  • SITXWHS002 Identify hazards, assess and control safety risks

Assessment Method

• Demonstrations • Written Questions Answers • Case Studies • Projects • Workplace Training

REQUIREMENTS

Academic Requirements

Australian year 12 Equivalent of other countries

Age Requirements

For international students COE has a requirement that all students must be over 18 years of age at the commencement of course.

International English Language Testing System (IELTS) – Academic: 5.5

Test of English as Foreign Language (TOEFL) – Paper Based Test (PBT): 527

Pearson Test of English Academic (PTE Academic) – Paper Based Test (PBT): 46 (with no communicative skill score less than 42)

EDUCATIONAL INSTITUTION

The Centre of Excellence

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