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. To gain the SIT40516 – Certificate IV in Commercial Cookery a successful assessment outcome for the 33 units (26 Core and 7 Electives) must be achieved.
|Units:||33 units (26 core, and 7 electives)|
|Location:||10 Blissington Street, Springvale Vic 3171|
|Delivery Mode:||Face to face; classroom. Assessment methods will be gathered by way of written tests and practical observation.|
|Duration:||– This course will be delivered over a period 78 weeks
– Theory & Practical Face to Face Delivery – 1180 Hours = 20 hours per week x 59 weeks, with 19 weeks of break.
– Work Based Training – 192 hours – This will be run in conjunction with face to face delivery.
|Assessment:||Methods for assessment include written Q&A, observations or projects
Prior experience: RPL & Credit Transfer is available
|Career Opportunities:||Students who complete this course will have skills to apply knowledge, practical skills and experience in cooking across a range of enterprise and industry contexts and may perform job roles in kitchen services for the personal output and work of others.|
There are no pre-requisites for this course.
You are required to undertake a pre-training review process to determine if you are suitable for this course.
Recognition of Prior Learning and Credit Transfer:
Recognition of Prior Learning (RPL) and Credit Transfer (CT) is the learner’s opportunity to have their prior skills and/ or competencies recognised. These skills and competencies may relate to units you will undertake as part of this course, and as a result, can exempt you from studying – Please talk to our Administration Staff for further assistance.
SIT-Tourism,Travel and Hospitality Training Package (Release 1.0-1.1)
A successful completion of 33 units (26 core, and 7 electives) is required to achieve this qualification.
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC001||Use food preparation equipment|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC006||Prepare appetisers and salads|
|SITXINV002||Maintain the quality of perishable items|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC020||Work effectively as a Cook|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce Cakes, pastries and breads|
|SITXHRM001||Coach others in job skills|
|SITHKOP005||Coordinate Cooking Operations|
|BSBDIV501||Manage diversity in the workplace|
|SITHKOP004||Develop menus for special dietary requirements|
|SITXHRM003||Lead and Manage People|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFIN003||Manage finances within a budget|
|SITXWHS001||Participate in safe work practices|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC002||Prepare Simple Dishes|
|BSBWOR203||Work effectively with others|
|BSBSUS201||Participate in environmentally sustainable work practices|
|HLTAID003||Provide First Aid|
|SITHCCC015||Produce and serve foods for buffet|