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 is suitable for an Australian Apprenticeship pathway.
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 de Partie
Pathways into the qualification
Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Pathways from the qualification
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality.
Applicants need to complete Thirty Three (33) units of competency, consisting of:
• Twenty Six (26) core units
• Seven (7) elective units, consisting of:
The selection of electives must be guided by the job outcome sought, local industry requirements, and the complexity of skills appropriate to the AQF level of this qualification.
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetizers and salads|
|SITHCCC007||Prepare stocks, sauces, and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes*|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|SITXFIN003||Manage finances within a budget|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXHRM003||Lead and manage people|
|SITXINV002||Maintain the quality of perishable items|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|BSBWOR203||Work effectively with others|
|SITHIND002||Source and use information on the hospitality industry|
|HLTAID003||Provide first aid (Hospitality)|
|SITHCCC003||Prepare and Present Sandwiches|
|SITXWHS001||Participate in safe work practices|
|SITHFAB002||Provide responsible service of alcohol|
|SITXGLC001||Research and comply with regulatory requirements|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXINV001||Receive and store stocks|
|TLIE1005||Carry out basic workplace calculations|
|SITXCOM002||Show social and cultural sensitivity|
Electives unit allocation will be provided based on student experience, background, and knowledge.
• Be of legal working age (as this qualification is undertaken on the job);
• Have satisfactorily completed a minimum of year 10 or equivalent;
• Be sufficiently proficient in English to be able to work successfully in a highly communicative and regulated environment.
The following methods will be used to determine the achievement level of competency. The customization and flexibility of the methods for assessment aim to address specific needs and learning situations.
• Projects & presentations
• Quiz – Q & A
Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.
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