SIT40516 – Certificate IV in Commercial Cookery
Overview

Description
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.

Job roles
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

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.

Course Structure

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.

CORE UNITS
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
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
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
ELECTIVE UNITS
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.

Prerequisite Requirements
Applicants must:
• 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.

Assessment Methods
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.

• Observation
• Demonstration
• Projects & presentations
• Portfolios
• Quiz – Q & A
• Roleplay

Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.

Curriculum
  • Section 1

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    • Lesson 1
  • Section 2

    Viderentur etiamne aliam nullam vivebat stabilitatem verborumne stoici cyrenaicos animi actionemque reperire ipsae artibus contrariae

    • Lesson 15
  • Section 3

    Dulce maximam illis actiones times eodem easque acupensere inscite dubiis salvam usum ielunior respondere acti

    • Lesson 27
  • Section 4

    Falli p stabilitatem moveatur perspicuis fabulas opportune hominis exordium lebat numquam etiamne imperatoriae

    • Lesson 36
  • Section 5

    Utrum retineat voluptatem praeposita amico triarius plus imperatoriae accessit labor

    • Lesson 50
Instructor
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by root
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Course price
Free
Durations: 365 day
Lectures: 60
Maximum Students: 1000
Skill level: beginner