Certificate IV in Commercial Cookery

Qualification Code: SIT40516  |   CRICOS Course Code: 0100194

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. The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.

Course Structure

This qualification is made up of 33 units of competency (26 core units and 7 elective units).

Duration and Fees

The total duration will be 104 weeks including the breaks. See: Academic Calendar & Fees

Subjects

Term 1

  • SITHCCC001 Use food preparation equipment
  • SITXFSA001 Use hygienic practices for food safety *
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes
  • SITHCCC006 Prepare appetisers and salads

Term 2

  • SITHCCC014 Prepare meat dishes
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC015 Produce serve food for buffets
  • SITHCCC017 Handle and serve cheese
  • SITHCCC018 Prepare food to meet special requirement
  • HLTAID003 Provide First Aid**

Term 3

  • SITHCCC019 Produce cakes, pastries and breads
  • SITXFSA002 Participate in safe food handling practices
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus

Term 4

  • SITXWHS002 Identify hazards, assess and control safety risk
  • SITXWHS001 Participate in safe work practices
  • SITXHRM001 Coach others in job skills
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others

Term 5

  • SITHCCC020 Work effectively as a cook #

Term 6

  • BSBDIV501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXHRM003 Lead and manage people
  • SITXFIN003 Manage finance within a budget
  • SITXWHS003 Implement and monitor work health and safety practices

Term 7

  • SITXMGT001 Monitor work operations
  • SITHKOP004 Develop menus for special requirements
  • BSBSUS401 Implement and monitor environmentally sustainable work practices

Term 8

  • SITHKOP005 Coordinate cooking operations #

*This unit will be delivered by “The Coffee School”
**This Unit will be delivered by “Bondi Training Centre”
#These units will be conducted in the workplace

What will I get from this course?

Job roles related to this course:

  • Chef
  • Chef de partie
  • Sous Chef
  • Commis Chef
  • Demi Chef

Skills you will be developing

  • Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
  • Learn to operate with autonomy and are be responsible for making business decisions
  • Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations
  • Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
  • Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members
  • Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
COURSE GUIDELINE
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