Certificate IV in Commercial Cookery (SIT40516)
CRICOS: 03667K
RTO CODE 45326
This qualification was designed with industry to support growth that is forecast in the hospitality industry. The Certificate IV in Commercial Cookery prepares you to put your technical skills to work as a Chef within a commercial kitchen at a restaurant, hotel, club, pub, café or coffee shop.
Course Overview
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
Course Duration
The course duration is 6 Terms (18 months) – On Campus and Work Based Learning
Work Placement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
Entry Requirements
International Students:
All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
- Year 12 or equivalent in the Australia education system
- English Proficiency 5.5 with no band score below 5.
- 18 Years+
Domestic Students: Year 12 or equivalent in the Australia education system.
ation system.
Core Units – 26 Units
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UNIT CODE
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UNIT NAME
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BSBDIV501
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Manage diversity in the workplace
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BSBSUS401
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Implement and monitor environmentally sustainable work practices
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SITHCCC001
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Use food preparation equipment
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SITHCCC005
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Prepare dishes using basic methods of cookery
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SITHCCC006
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Prepare appetisers and salads
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SITHCCC007
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Prepare stocks, sauces and soups
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SITHCCC008
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Prepare vegetable, fruit, eggs and farinaceous dishes
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SITHCCC012
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Prepare poultry dishes
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SITHCCC013
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Prepare seafood dishes
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SITHCCC014
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Prepare meat dishes
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SITHCCC018
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Prepare food to meet special dietary requirements
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SITHCCC019
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Produce cakes, pastries and breads
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SITHCCC020
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Work effectively as a cook – 48 service periods
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SITHKOP002
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Plan and cost basic menus
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SITHKOP004
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Develop menus for special dietary requirements
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SITHKOP005
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Coordinate cooking operations – 12 service periods
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SITHPAT006
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Produce desserts
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SITXCOM005
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Manage conflict
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SITXFIN003
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Manage finances within a budget
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SITXFSA001
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Use hygienic practices for food safety
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SITXFSA002
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Participate in safe food handling practices
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SITXHRM001
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Coach others in job skills
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SITXHRM003
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Lead and manage people
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SITXINV002
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Maintain the quality of perishable items
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SITXMGT001
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Monitor work operations
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SITXWHS003
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Implement and monitor work health and safety practices
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Electives – 7 Units
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UNIT CODE
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UNIT NAME
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|---|---|
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SITXINV001
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Receive and store stock
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SITXWHS002
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Identify hazards, assess and control safety risks
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SITHCCC017
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Handle and serve cheese
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BSBWOR203
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Work effectively with others
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BSBSUS201
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Participate in environmentally sustainable work practices
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SITHCCC015
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Produce and serve food for buffets
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SITHKOP001
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Clean kitchen premises and equipment
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