Certificate IV in Commercial Cookery
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
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Career Opportunities
Graduates will be able to obtain a range of employment opportunities such as cook in a commercial, industrial or retail food operation or hospitality enterprise.
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Entry Requirements
TBA
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Pre-Requisites
There are no prerequisites associated with this qualification. Individuals may enter SIT40413 Certificate IV in commercial cookery with limited or no vocational experience and without a lower level qualification.
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Course Duration
TBA
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Course Intake Dates
You can start this course anytime that suits you, as it’s online it is rotating to whenever you can complete it!
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Training Delivery
Training for this course is delivered online through Page Culinaire E-learn Portal. This course comprises of assessment activities plus a component of work experience.
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Course Content
The Certificate IV in commercial cookery requires the completion of 33 units of competency including 27 core units and 6 electives.
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Units of Competency
Core Units BSBDIV501A Manage diversity in the workplace BSBSUS301A Implement and monitor environmentally sustainable work practices HLTAID003 Provide First Aid SITHCCC101 Use food preparation equipment SITHCCC201 Produce dishes using basic methods of cookery SITHCCC202 Produce appetiser and salads SITHCCC203 Produce stocks, sauces and soups SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes SITHCCC301 Produce poultry dishes SITHCCC302 Produce seafood dishes SITHCCC303 Produce meat dishes SITHCCC307 Prepare food to meet special dietary requirements SITHCCC308 Produce cakes, pastries and breads SITHCCC309 Work effectively as a cook SITHKOP302 Plan and cost basic menus SITHKOP402 Develop menus for special dietary requirements SITHKOP403 Coordinate cooking operations SITHPAT306 Produce desserts SITXCOM401 Manage conflict SITXFIN402 Manage finances within a budget SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices SITXHRM301 Coach others in job skills SITXHRM402 Lead and manage people SITXINV202 Maintain the quality of perishable items SITXMGT401 Monitor work operations SITXWHS401 Implement and monitor work health and safety practices Elective Core Units SITXCCS401 Enhance the customer service experience SITHCCC207 Use coookery skills effectively BSBSUS201A Participate in environmentally sustainable work practices SITXINV201 Receive and store stock SITHKOP101 Clean kitchen premises and equipment SITXCOM201 Show social and cultural sensitivity