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.

• 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.

• Entry Requirements

  TBA

• 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.

• Course Duration

  TBA

• 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!

• 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.

• Course Content

  The Certificate IV in commercial cookery requires the completion of 33 units of competency including 27 core units and 6 electives.

• 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